Brioche Au Chocolat

What a perfect breakfast ever ... brioche au chocolat !!  ** check my last page for basic brioche recipe before working on this page , believe me .. it's worth it ...

 

 

Brioche Au Chocolat

1 Recipe Basic Brioche Dough (see here )

1 Recipe Pastry Cream (check on the bottom of this page)

4 ounces (114 gram) bittersweet chocolate, chopped

1 egg

 

Directions :

Line a baking sheet with parchment paper

I made a simple roll brioche just take some of the dough and roll into your palm, press in the middle, add about 2 tsp of pastry cream , than add the chocolate chopped. Roll it again.

Transfer brioche to the prepared baking sheet. Cover the pastries lightly with plastic wrap and place in a warm spot for about 2 hours, or until the dough is puffy, pillowy and soft

Position a rack in the center of the oven, and heat the oven to 350 F

In a small bowl, whisk the egg until blended. Shifted. Gently brush the tops of the pastries with the beaten egg.

Bake for 30-35 minute or until golden brown. Let it cool on the baking sheet on a wire rack, for 20-30 minutes.

The pastries are best served warm or within 4 hours of baking. They can be stored in an airthight container at room temperature for up to 1 day, and then warmed in a 300 F oven for 5 minutes before serving.

 

 

PASTRY CREAM

 

1 1/4 cups (300 gr) milk

1/2 cup (100 gr) sugar

1/4 cup (30 gr) cake flour

1/2 tsp kosher salt

4 egg yolks

1 tsp vanilla extract

(make about 2 cups)

Directions :

In a medium saucepan, scald the milk over medium-high heat (bubbles start to form around the edge if the pan, but the milk is not boiling). While the milk is heating, in a small bowl, stir together the sugar, flour, and salt.

In a medium bowl, whisk the eggs yolks until blended, then slowly whisk in the flour mixture. The mixture will be thick and pasty.

Remove the milk from the heat and slowly add t to the egg flour mixture, a little at a time, whisking constanly. When all of the milk has been incorporater, return the contens to the bowl tp the saucepan and place over medium heat. Whisk about 3 minutes. Boiling the mixture will thicken it and cook out the flour.

Pour the mixture through a fine mesh sieve into a small heatproof bowl. Stir in the vanilla, cover with plastic wrap, placing it directly on the surface of the cream. This will prevent a skin from forming. Refrigerated for at least 4 hours or until cold or up to 3 days.