chocolate brioche
If you like tender and sweet buns, you will love this chocolate brioche . With the Emile Henry crown mould, a beautiful shape is achieved, ideal for presenting at a celebration.
The touch of hot chocolate on top is a real delight, so I recommend you pour it just before eating. It is sure to become one of your favorite sweet recipes.
Bérard flour spoon and Emile Henry crown ceramic oven
Ingredients
- 500 g of flour of strength
- 80g of sugar
- 3 teaspoons of pure cocoa
- 25 g fresh yeast
- 250 g of mascarpone cheese
- 130 g of lukewarm milk
- 1 egg for the dough
- a pinch of salt
- Butter for greasing
- 150 g of chocolate 70%
- Powdered sugar
preparation _
- We beat the cheese with the sugar, the egg and the milk in the KitchenAid with the rods at medium speed, or by hand in a bowl.
- Add the crumbled yeast, the cocoa, the flour several times and finally the salt. Let's mix it with the KitchenAid spatula accessory or by hand with a wooden spoon .
- When the dough begins to be more consistent, we take it to the table to finish kneading it or with the KitchenAid, changing the shovel accessory for the hook.
- When we have a smooth ball, let it rest until it doubles its volume. We can keep it inside 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.
- Divide the dough into eight parts of the same size and place them in the compartments of the ceramic mold greased with butter.
- We let the formed crown double its size within the same mold.
- We close the mold with its lid and take it to the oven, preheated to 250ºC, on the rack.
- We bake 30 minutes. We turn off the oven, open the door and let our ceramic mold lose temperature before removing it.
- We open it and wait until it is cold to unmold so that it does not break.
- Melt the chocolate in a bain-marie and pour it over the brioche.
- Decorate with icing sugar.
Laura Ashley porcelain ramekin , Emile Henry corona ceramic kiln and Le Creuset damascus steel knife
If we consume the brioche immediately, the chocolate will still be hot and the sensation is similar to eating a coulant. If we wait a little longer, it will harden into a solid coating that is delicious in contrast to the fluffiness of the brioche.
Author of the recipe: 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