Intermediate
240
min
Ingredients
COOKING FOR
4
CAILLER DESSERT Dark 64%
200
grams
Flour
280
grams
Sugar
50
grams
Hazelnut powder
30
grams
Eggs
2
Egg yolk
1
Butter
125
grams
Water
100
milliliters
salt
1.5
grams
Dry yeast
3
grams
Instructions
Preparation time: 210min
Cooking time: 0min
Step 1
Prepare the brioche. Preheat your oven to 45°C in fan-assisted mode. In the stand mixer bowl, mix the flour, sugar and 2 eggs. Add the yeast, previously put in 100ml of warm water. Run the robot with the hook for 2min at medium speed. Add 75g of butter. Run the robot for 2 minutes then add the salt. Let the mixer knead for 10 minutes at medium speed. Once the ball has formed, place it in a bowl covered with a kitchen towel in the oven at 45°C for 2 hours (or at room temperature for 4 hours).
Step 2
Prepare the filling. Melt the chocolate with 50g of butter in a bain-marie. Then add the hazelnut powder and let the melted chocolate cool down/thicken to room temperature before spreading it in step 3.
Step 3
Shape the brioche. Divide the ball in two. Roll out the two pieces of dough with a rolling pin to a thickness of 3mm, forming 2 rectangles of 18cm/22cm. Garnish them with chocolate and roll the two rectangles to obtain two rolls. Cut a line in the middle of your strips and braid them together. Arrange your braid with 2 branches in a buttered and floured cake mold. Leave the brioche to rise for 45 minutes at 45°C. Coat the brioche with the egg yolk for more shine. Bake the brioche at 180°C for 30 minutes.
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