If you like soft and sweet buns, you will love this chocolate brioche . With the Emile Henry crown mould you can get a beautiful shape, ideal for presenting at a celebration.
The touch of hot chocolate on top is a real treat, so I recommend you pour it on just before eating. I'm sure it will become one of your favorite sweet recipes.
Bérard flour spoon and Emile Henry crown ceramic oven
Ingredients
- 500 g of strong flour
- 80 g of sugar
- 3 teaspoons of pure cocoa
- 25 g fresh yeast
- 250 g mascarpone cheese
- 130 g of warm milk
- 1 egg for the dough
- A pinch of salt
- Butter for greasing
- 150 g of 70% chocolate
- Powdered sugar
Preparation
- Beat the cheese with the sugar, egg and milk in the KitchenAid with the beaters at medium speed, or by hand in a bowl.
- Add the crumbled yeast, cocoa, flour in several batches and finally the salt. Mix with the KitchenAid paddle attachment or by hand with a wooden spoon .
- When the dough starts to become more consistent, we take it to the table to finish kneading it or with the KitchenAid, changing the paddle accessory for the hook.
- Once you have a smooth ball, let it rest until it doubles in size. You can keep it in the KitchenAid bowl, covered with a cloth and in a warm place.
- We work the dough again for a few minutes to degas it before shaping it.
- We divide the dough into eight equal-sized parts and place them in the compartments of the buttered ceramic mold .
- We let the formed crown double its size inside the same mold.
- We close the mold with its lid and put it in the oven, preheated to 250ºC, on the rack.
- Bake for 30 minutes. Turn off the oven, open the door and let the ceramic mould cool down before removing it.
- We open it and wait until it is cold to unmold it so that it does not break.
- We melt the chocolate in a bain-marie and pour it over the brioche.
- We decorate with icing sugar.
Laura Ashley porcelain ramekin , Emile Henry crown ceramic oven and Le Creuset Damascus steel knife
If we eat the brioche straight away, the chocolate will still be warm and the sensation is similar to eating a coulant. If we wait a little longer, it will harden, creating a solid coating that is delicious in contrast to the sponginess of the brioche.
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