Name: Brioche 100% chocolate
Yield: 10 items

Directions

Prep. time

35m

Chocolate brioche
- 220 g strong or bread flour
- 150 g eggs (3)
- 140 g butter
- 30 g cocoa powder
- 30 g white sugar
- 20 g whole milk
- 20 g cocoa nibs
- 8 g fresh yeast
- 3 g salt
- In the bowl of the mixer, mix the flour, eggs, cocoa, sugar, milk, fresh yeast and salt until all the ingredients are combined.
- Then knead on medium speed for 10 minutes until the flour develops gluten and becomes elastic.
- Then gradually add the cold butter in small pieces and knead for another 10 minutes until the dough pulls away from the sides of the bowl and becomes smooth, shiny and even.
- Leave the dough to rise at room temperature for 1 hour.
- Then put the dough in the fridge for at least 1 hour, but ideally overnight.
- Remove from the fridge and divide the dough into 10 portions of the same weight using a scale.
- Roll each portion, flatten it with the palm of your hand or a rolling pin and place it inside a metal ring 8 cm in diameter.
- Press the centre of each portion with your fingers and place a cylindrical object greased with butter in the centre to create a hole in the middle.
- We can cut 4 cm high rolls of toilet paper or kitchen roll and line them with aluminium foil on the sides and one side and fill them with weights or rice.
- Leave to rise until the dough has tripled in volume. The time will depend on the conditions of the dough and may take between 2 and 3 hours.
- The optimum fermentation temperature for this dough is 27º C. If we do not have a fermentation chamber, we can replicate a similar environment in our unlit oven by placing a pan of boiling water in it. In this way we will achieve a suitable temperature and humidity for the correct fermentation of our dough.
- When our dough has tripled in volume, brush the surface delicately with beaten egg and sprinkle the cocoa nibs on top.
- Preheat the oven and bake for 12 minutes at 180º C.
- Remove from the oven and wait 5 minutes before removing the cylinders from the centre of each brioche and the metal rings. Leave to cool to room temperature.
Chocolate pastry cream
- 230 g whole milk
- 120 g dark chocolate (60%)
- 80 g butter
- 50 g egg yolk (3)
- 30 g white sugar
- 15 g corn flour
- 5 g vanilla
- 3 g salt
- Heat the milk and vanilla in a saucepan over medium heat until it comes to the boil.
- Meanwhile, in a bowl, with a whisk, mix the sifted cornflour, egg yolks and sugar until a uniform, lump-free mixture is obtained.
- When the milk comes to the boil, pour it over the egg yolk mixture in a trickle and mix it with the whisk, stirring constantly. Return the mixture to the heat and cook over a medium heat until the cream thickens.
- When the mixture has thickened, turn off the heat and pour it over the chocolate.
- Allow the hot cream to melt the chocolate and then stir with a whisk to integrate the mixture.
- Transfer the custard to a bowl and cover with cling film in contact with the custard. Keep in the fridge for at least 4 hours.
- After this time, remove the custard and butter from the fridge and leave to cool.
- Finally, add the butter to the custard and emulsify the mixture with a whisk until smooth, homogeneous and shiny.
- It is important that at this point both the pastry cream and the butter are at room temperature and do not exceed 28º C, otherwise the mixture will not be glossy.
- Transfer the cream to a piping bag with a smooth 5 mm diameter nozzle and set aside.
Assembly
- 10 g powdered sugar
- Pipe the chocolate cream into the centre of each scones until it is almost full.
- Then place a round piece of cardboard, about 5 cm in diameter, in the centre of each scones and sprinkle a little icing sugar on the outside.
- Store in a cool, dry place. It is recommended to eat them the same day they are baked, as this type of dough tends to dry out and the texture and flavour are affected as the hours go by.

Chocolate brioche

220 g strong or bread flour
150 g eggs (3)
140 g butter
30 g cocoa powder
30 g white sugar
20 g whole milk
20 g cocoa nibs
8 g fresh yeast
3 g salt

Chocolate pastry cream

230 g whole milk
120 g dark chocolate (60%)
80 g butter
50 g egg yolk (3)
30 g white sugar
15 g corn flour
5 g vanilla
3 g salt

Assembly

10 g powdered sugar

Brioche 100% chocolate

Chocolate brioche

Chocolate pastry cream

Assembly

Chocolate brioche

220 g strong or bread flour
150 g eggs (3)
140 g butter
30 g cocoa powder
30 g white sugar
20 g whole milk
20 g cocoa nibs
8 g fresh yeast
3 g salt

Chocolate pastry cream

230 g whole milk
120 g dark chocolate (60%)
80 g butter
50 g egg yolk (3)
30 g white sugar
15 g corn flour
5 g vanilla
3 g salt

Assembly

10 g powdered sugar

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Chocolate brioche 220 g strong or bread flour 150 g eggs (3) 140 g butter 30 g cocoa powder 30 g white sugar 20 g whole milk 20 g cocoa nibs 8 g fresh yeast 3 g salt

Chocolate pastry cream 230 g whole milk 120 g dark chocolate (60%) 80 g butter 50 g egg yolk (3) 30 g white sugar 15 g corn flour 5 g vanilla 3 g salt

Assembly 10 g powdered sugar

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