Praline, chocolate and hazelnut brioche

A couple of months ago I told you about the benefits of the Le Creuset range of non-stick pans through a video that I posted on our YouTube channel ( did you see it? ).

The truth is that they are very worthwhile molds, they have very reasonable prices and are of very high quality, with a carbon steel base that gets very hot and helps with fabulous cooking; It also has a super reinforced nonstick that ensures you keep its nonstick qualities intact despite being subjected to extremely high temperatures for long periods of baking.

Well then, after speaking so highly of these moulds, we couldn't help but show you a recipe with them! Therefore, today we bring you the recipe to prepare a soft and delicious chocolate brioche .

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 pan

Ingredients (for 12 servings)

For the brioche:

• 500 g strong white flour, plus extra to form
• 55 grams of sugar
• 2 cc dry yeast
• 1 cc of salt
• 125ml milk
• 5 medium eggs
• 150 g of softened butter

For the praline and chocolate filling:

• 70 gr of powdered sugar
• 5 tbsp of water
• 80 g chopped toasted hazelnuts
• 150 gr of fondant dark chocolate
• 6 tbsp of cream 18% mg
• 3 tbsp cocoa powder

For the glaze:

• 1 beaten egg

To decorate:

• 55g of melted dark chocolate
• 2 tablespoons chopped toasted hazelnuts

Elaboration

Preparation of the brioche dough (the day before):

1. Mix the flour, sugar, yeast, and salt in a large bowl . Make a hole in the center, add the milk and eggs and mix everything with a large spatula to get a smooth dough for 5-6 minutes. If using the KitchenAid , mix everything on medium speed with the flexible-sided mixer attachment.
2. Add the butter in small pieces and continue to work the mixture with the spatula for another 4-5 minutes, until everything is well integrated. Cover the dough and leave it in the fridge overnight.

Preparation of the praline and chocolate filling

1. Place the sugar with the water in a small saucepan over medium heat until the sugar has dissolved (you can stir the saucepan but do not put any utensils in the mixture or it will crystallize). Bring to a simmer and cook until golden caramel in color.
2. Remove from the heat and add the hazelnuts. Next, place the mixture on a baking tray and let it rest.
3. Place the hazelnut caramel in a resistant plastic bag and roll it to obtain pieces of caramel. Booking.
4. On the other hand, prepare the chocolate filling. In a small skillet or saucepan, add the chocolate, cream, and cocoa and turn the heat to low. Go stirring with a spatula and melt the mixture until it is a smooth texture. Remove from the heat and let it rest in the pan.

KitchenAid Artisan and WMF wire whisk

Preparation of the brioche

1. Using a spatula, place the dough that you had prepared the day before on a well floured work surface. Also sprinkle 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 that you have prepared over the dough with the help of a brush or a spatula, leaving a 2.5 cm border around the edges of the dough. On top of the chocolate, spread the crushed hazelnut praline.
3. Brush the edge with water and roll the dough like a Swiss roll, tucking the ends in to seal the brioche, so the filling doesn't escape.
4. Place the brioche in the rectangular Le Creuset pan , with the seam side on the bottom. Cover with cling film and let rest in a warm place for 2½ to 3 hours or until doubled in size.
5. When there is little left for the end of the rest of the dough, preheat the oven to 200 ° C.
6. Paint the brioche with the beaten egg and bake it for 10 minutes at 200ºC. Then reduce the temperature to 170º - 180ºC and continue cooking for 25-30 minutes until golden.
7. Allow to cool completely in the pan before placing on a cooling rack .
8. To finish, melt the rest of the chocolate in a small bowl over a pan of hot water. Spread it over the top of the cold brioche and sprinkle the 2 tablespoons of chopped hazelnuts.