Praline, Chocolate and Hazelnut Brioche

A couple of months ago I told you about the benefits of Le Creuset's range of non-stick molds through a video I uploaded to our YouTube channel (did you see it?).

The truth is they are molds that are well worth it, they have very reasonable prices and are of very high quality, with a carbon steel base that gets very hot and helps achieve fabulous baking; they also have a super-reinforced non-stick coating that ensures their non-stick properties remain intact despite being subjected to very high temperatures for long baking periods.

Well then, after speaking so highly of those molds, we couldn't help but show you a recipe using them! That's why today we bring you the recipe to make a soft chocolate brioche and delicious.

Brioche is a light, soft bread enriched with butter. It is a French classic. This recipe has a delicious chocolate praline filling with a chocolate decoration and chopped hazelnuts. A delicious sweet to serve with a good coffee at any time.

Le Creuset rectangular non-stick mold

Ingredients (for 12 servings)

For the brioche:

• 500 gr strong white flour, plus extra for shaping
• 55 gr sugar
• 2 tsp dry yeast
• 1 tsp salt
• 125 ml milk
• 5 medium eggs
• 150 gr softened butter

For the praline and chocolate filling:

• 70 gr powdered sugar
• 5 cs water
• 80 gr toasted chopped hazelnuts
• 150 gr dark fondant chocolate
• 6 cs cream 18% fat
• 3 cs cocoa powder

For the glaze:

• 1 beaten egg

For decoration:

• 55gr melted dark chocolate
• 2 tablespoons toasted chopped hazelnuts

Preparation

Preparation of the brioche dough (the day before):

1. Mix the flour, sugar, yeast and salt in a bowl large. Make a well in the center, add the milk and eggs and mix everything with a large spatula to obtain a smooth dough for 5-6 minutes. If using the KitchenAid, mix everything at medium speed with the flex edge beater accessory.
2. Add the butter in small pieces and continue working the mixture with the spatula for another 4-5 minutes, until everything is well integrated. Cover the dough and leave it in the refrigerator overnight.

Preparation of the praline filling and the chocolate

1. Place the sugar with the water in a small saucepan over medium heat until the sugar has dissolved (you can swirl the pan but do not introduce any utensil into the mixture or it will crystallize). Let it simmer and cook until a golden caramel color is obtained.
2. Remove from the heat and add the hazelnuts. Then place the mixture on a baking tray and let it rest
3. Place the hazelnut caramel in a sturdy plastic bag and roll over it with a rolling pin, to obtain caramel pieces. Reserve.
4. On the other hand, prepare the chocolate filling. In a small frying pan or in a saucepan, add the chocolate, the cream and the cocoa and turn the heat to low. Stir with a spatula and melt the mixture until it reaches a smooth texture. Remove from the heat and let it rest in the pan.

KitchenAid Artisan and WMF whisk

Brioche preparation

1. Using a spatula, place the dough you prepared the day before on a well-floured work surface. Also dust your hands and a rolling pin with flour and work the dough a little so that it forms a square of about 35cm per side, handling it as little as possible.
2. Spread the chocolate sauce you prepared over the dough using a brush or spatula, leaving a 2.5 cm border around the edges of the dough. On top of the chocolate, distribute the crushed hazelnut praline.
3. Brush the edge with water and roll the dough like a Swiss roll, tucking the ends inward sealing the brioche, so the filling doesn't escape.
4. Place the brioche in the Le Creuset rectangular mold, with the sealed side on the bottom. Cover it with cling film and let it rest in a warm place for 2½ to 3 hours or until it doubles in size.
5. When there's little time left for the dough's final rise, preheat the oven to 200 °C C.
6. Brush the brioche with the beaten egg and bake it for 10 minutes at 200 ºC. Then reduce the temperature to 170º - 180°C and continue baking for 25-30 minutes until golden.
7. Let it cool completely in the mold before placing it on a cooling rack.
8. To finish, melt the remaining chocolate in a small bowl over a hot water bath. Spread it over the top of the cooled brioche and sprinkle the 2 tablespoons of chopped hazelnuts.