Chocolate Brioche Roll

Chocolate Brioche Roll

Dessert

  • 5

    Number of People

  • Affordable

    Cost

  • Hard

    Difficulty

  • Preparation time

  • Cooking time

  • 2H30

    Rest time

Ingredients

  • 200 g CHOCOLATE SPREAD (SEE N° 299)
  • 130 ml SEMI-SKIMMED MILK
  • 11 g DRY YEAST
  • 3 EGG YOLKS
  • 300 g PLAIN FLOUR
  • 40 g SUGAR
  • 40 g DICED SOFT BUTTER
  • 50 g CHOCOLATE CHIPS (OPTIONAL)
  • PINCH OF SALT

Preparation

Place the milk and yeast in the bowl fitted with the kneading/grinding tool and heat at 35°C at speed 5 for 3 mins. Add the flour, 2 egg yolks, salt, sugar and butter. Launch the P2 pastry program.

Work the dough by hand for 1 min and roll out using a rolling pin to form a rectangle. Cut 8 strips and brush them with the chocolate spread.

Roll each band on itself and place in a cake tin sealing them. Leave to rest for 1 hr 30 mins away from any draughts.

Preheat the oven to 165°C. Brush the brioche with the remaining egg yolk and sprinkle with chocolate chips. Bake for 25 mins.

TIP You can replace the spread with creamed almonds, jam, etc.