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Chocolate brioche
Ingredients
Dough:
- 2 tea spoons of dried yeast
- 2 table spoons of warm water
- 0,5 kg of wheat flour
- 50 grams of sugar
- 1 tea spoon of salt
- 5 eggs
- 350 grams of butter
Patissiere Cream:
- 250 ml of milk
- 1 tea spoon of vanilla extract
- 3 yolks
- 50 grams of sugar
- 2 table spoons of corn flour
Stuffing:
- 120 grams of dark chocolate
- 1 egg, whipped to smear brioche's
Instructions
- Mix yeast with warm water, keep in warm place about 10 min.
- Sift flour, add yeast, sugar, salt and 3 eggs, mix well till all ingredients combine well.
- Continue to knead and add remaining 2 eggs, one by one. Knead till dough becomes smooth and flexible.
- Add butter bit by bit still kneading.
- Cover the dough with plastic foil and keep in warm place for about 1,5 hour till it rises.
- Knead again and place in the fridge over night.
- Meanwhile prepare the cream. Boil milk.
- Whip egg yolks with sugar, add corn flour and slowly pour in boiled milk, continue stirring.
- Pour mixture to the pot again and cook about 2 minutes, keep stirring.
- Remove from the heat, add vanilla extract, cool down and keep in the fridge for at least 1 hour.
- Roll out the dough to form rectangular 30 x 45 cm, about 0,5 cm thick.
- Smear with cream and sprinkle with dark chocolate.
- Fold inward both of the shorter edges of the rectangular so that they join in the middle. Slice 24 brioches.
- Arrange them on the baking tray, 2 cm from each other and place in warm place to rise.
- Smear top of brioches with whipped egg.
- Bake in preheated oven in 190 degrees about 20 min till they turn golden brown.
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