Crispy cocoa brioche

MELTING WITH PLEASURE

Crispy on the outside, creamy on the inside... Sergi Vela knows how to take brioche to the next level with this recipe for chocolate lovers decorated with almonds from Reus. 

Recept

Brioche preferment

Cocoa Mix

ingrediënten bereiding
  • 100g
    Toasted almond
  • 300g
    Icing sugar
  • 15g
    Cornflour
  • 12g
    Weak flour
  • 5g
    DCP-20W117-CV
  • 150g
    Egg whites

Mix together all the ingredients in a food processor and grind well, then set aside for 24 hours before using.

Brioche dough

ingrediënten bereiding
  • 200g
    Brioche from the previous day
  • 125g
    All the preferment
  • 2180g
    Strong flour
  • 14g
    Improver
  • 360g
    Sugar
  • 455g
    Water
  • 24g
    Sůl
  • 2peul(len)
    Vanilla
  • 2g
    Powdered cinnamon
  • 30g
    Orange blossom water
  • 666g
    Eggs
  • 60g
    Yeast
  • 360g
    Butter
  • Zest of lemon
  • Zest of orange

 For the polish make a short dough using the flour, water and yeast.

Triple the volume in a warm place and add to the final brioche dough.

For the brioche dough, knead together the flour, eggs, sugar, salt, stale brioche, polish, orange blossom water, mineral water and aromas, making a conventional dough.

Knead for 10 min. then add the yeast.

After 15 min. add the butter and knead for a final 20 min.

Leave to rest on the board for 20 min.

Cut out 6 x 40 g balls of dough plus a 150 g base.

Line a sponge cake mould.

Add the base, brush with butter and place the 40 g balls on top.

Brush, ferment and apply cocoa powder, hazelnuts, pearly sugar and icing sugar. Bake at 170°C for 23 min.

Filling

ingrediënten bereiding
  • FNN-O61IROK
  • FNN-U86HORN

Fill the brioche with the Iroko Chocovic cream using a piping bag after baking or before baking if using Horno filling.