If you like soft, sweet buns, this chocolate brioche is going to delight you. With the Emile Henry crown pan you get a beautiful shape, ideal for serving at a celebration.
The touch of hot chocolate on top is a true treat, so I recommend pouring it just before serving. It will surely become one of your favorite sweet recipes.
Bérard flour spoon and Emile Henry ceramic crown oven
Ingredients
- 500 g strong flour
- 80 g sugar
- 3 teaspoons pure cocoa
- 25 g fresh yeast
- 250 g mascarpone cheese
- 130 g lukewarm milk
- 1 egg for the dough
- A pinch of salt
- Butter for greasing
- 150 g 70% chocolate
- Icing sugar
Preparation
- Beat the cheese with the sugar, the egg and the milk in the KitchenAid with the whisk on medium speed, or by hand in a bowl.
- Add the crumbled yeast, the cocoa, the flour in batches and finally the salt. Keep mixing with the KitchenAid paddle attachment or by hand with a wooden spoon.
- When the dough begins to become more consistent, bring it to the work surface to finish kneading or use the KitchenAid changing the paddle for the hook.
- When you have a smooth ball let it rest until it doubles in size. You can keep it inside the KitchenAid bowl covered with a cloth and in a warm place.
- Work the dough again for a few minutes to degas it before shaping.
- Divide the dough into eight equal parts and place them in the compartments of the ceramic mold greased with butter.
- Let the formed crown double in size inside the same mold.
- Close the mold with its lid and place it in the oven, preheated to 250ºC, on the rack.
- Bake for 30 minutes. Turn off the oven, open the door and let our ceramic mold cool down before removing it.
- Open it and wait until it is cold to unmold so it doesn't break.
- Melt the chocolate in a bain-marie and pour it over the brioche.
- Decorate with icing sugar.
Laura Ashley porcelain ramekin, Emile Henry ceramic crown oven and Le Creuset Damascus steel knife
If you eat the brioche immediately the chocolate will still be hot and the sensation is similar to eating a coulant. If you wait longer, it will harden creating a solid coating that is delicious in contrast to the brioche's fluffiness.
Recipe author: Beatriz from To Be Gourmet
Comments
mireya said:
buenas tardes, navegando por el grupo de Facebook , encontré una persona que lo hizo en un molde grande desmontable y sin tapa, lo probé y salió perfecto, todos los tiempos igual que pone en la receta,
Rebeca said:
Hola! Nadie responde las dudas? Tengo las mismas que el resto acerca del molde. Es posible hacerlo en otro molde sin tapa? Agradecería respuesta.
Un Saludo
Ana María said:
Hola.Para los que no tenemos KitchenAid y tenemos Thermomix como hacemos?
Un saludo y gracias
VERONICA said:
Hola !! Por favor , se puede hacer en otro molde ? Si es posible, que tipo de molde ? Gracias, saludos !
Raquel said:
Tiene una pinta increíble!,pero se puede hacer esta receta con un molde normal redondo desmontable?, o con un de bundt cake?gracias!
José said:
Buenos días.
Para los que no tenemos el molde, ¿qué temperatura y tiempo de horneado se requiere?
Gracias