Chocolate Chip Brioche Filled with Chocolate Hazelnut Spread and Vanilla Chocolate Cream by @cedriklorenzen

42 min

12 servings

🥚

100 g

Eggs

🥛

220 ml

Milk

🧈

190 g

Unsalted butter

🍞

10 g

Dry yeast

🌾

500 g

Plain flour

🥛

20 g

Skim milk powder

🧂

6 g

Salt

🍬

85 g

Caster sugar

🍫

220 g

Dark chocolate chips

🍫

200 g

Chocolate hazelnut spread

🥛

200 g

Vanilla and chocolate cream

🍬

10 g

Icing sugar

🍫

Cacao powder

  1. Warm
    • whole milk
    • dry yeast

    Warm the whole milk slightly, then stir in the dry yeast and skim milk powder until dissolved.

  2. Add
    • eggs
    • plain flour
    • caster sugar

    Add the eggs, plain flour, caster sugar, salt, and cold cubed unsalted butter to the yeast mixture.

  3. Mix

    Mix the dough on low speed until combined, then knead on high speed for 10 to 12 minutes until smooth and elastic.

  4. Proof

    Cover the dough and proof it until doubled in size, approximately 60 to 90 minutes at room temperature.

  5. Fold
    • dark chocolate chips

    Fold the dark chocolate chips through the risen dough quickly and evenly.

  6. Weigh

    Weigh and divide the dough into 120 g portions, making about 10 portions.

  7. Shape

    Shape each portion and place it in the baking dish, leaving or forming a central hole for the filling.

  8. Bake

    Bake the brioche at 180°C / 356°F for 8 to 12 minutes until risen and lightly golden.

  9. Transfer

    Transfer the baked brioche to a cooling rack and let it cool completely.

  10. Fill
    • chocolate hazelnut spread
    • chocolate vanilla cream
    • Dark chocolate chips

    Fill the centre of each cooled brioche with chocolate hazelnut spread and chocolate vanilla cream.

  11. Dust
    • icing sugar
    • cocoa powder

    Dust the filled brioche with icing sugar and cocoa powder before serving.

Chocolate Chip Brioche Filled with Chocolate Hazelnut Spread and Vanilla Chocolate Cream by @cedriklorenzen

42 min

12 servings

🥚

100 g

Eggs

🥛

220 ml

Milk

🧈

190 g

Unsalted butter

🍞

10 g

Dry yeast

🌾

500 g

Plain flour

🥛

20 g

Skim milk powder

🧂

6 g

Salt

🍬

85 g

Caster sugar

🍫

220 g

Dark chocolate chips

🍫

200 g

Chocolate hazelnut spread

🥛

200 g

Vanilla and chocolate cream

🍬

10 g

Icing sugar

🍫

Cacao powder

Preparation Steps

  1. Step 1/11

    Warm the whole milk slightly, then stir in the dry yeast and skim milk powder until dissolved.

    🥛whole milk
    🍞dry yeast
    🥛skim milk powder
    🥣stand mixer bowl

  2. Step 2/11

    Add the eggs, plain flour, caster sugar, salt, and cold cubed unsalted butter to the yeast mixture.

    🥚eggs
    🌾plain flour
    🍬caster sugar
    🧂salt
    🧈unsalted butter
    🥣stand mixer bowl
    🥐dough hook

  3. Step 3/11

    Mix the dough on low speed until combined, then knead on high speed for 10 to 12 minutes until smooth and elastic.

    🥣stand mixer bowl
    🥐dough hook

  4. Step 4/11

    Cover the dough and proof it until doubled in size, approximately 60 to 90 minutes at room temperature.

    🥣stand mixer bowl

  5. Step 5/11

    Fold the dark chocolate chips through the risen dough quickly and evenly.

    🍫dark chocolate chips
    🧺bench scraper

  6. Step 6/11

    Weigh and divide the dough into 120 g portions, making about 10 portions.

    ⚖️digital kitchen scale
    🧺bench scraper

  7. Step 7/11

    Shape each portion and place it in the baking dish, leaving or forming a central hole for the filling.

    🥖rolling pin

  8. Step 8/11

    Bake the brioche at 180°C / 356°F for 8 to 12 minutes until risen and lightly golden.

  9. Step 9/11

    Transfer the baked brioche to a cooling rack and let it cool completely.

    ✨cooling rack

  10. Step 10/11

    Fill the centre of each cooled brioche with chocolate hazelnut spread and chocolate vanilla cream.

    🍫chocolate hazelnut spread
    🍫chocolate vanilla cream
    🫙piping bag

  11. Step 11/11

    Dust the filled brioche with icing sugar and cocoa powder before serving.

    🍬icing sugar
    🍫cocoa powder
    🧺fine sieve

Composition

Ingredients

Types

Eggs, Dairy, Baking, Grains, Seasonings, Sweeteners, Chocolate, Spreads

Ingredients

Eggs, Milk, Unsalted butter, Dry yeast, Plain flour, Skim milk powder, Salt, Caster sugar, Dark chocolate chips, Chocolate hazelnut spread, Vanilla and chocolate cream, Icing sugar, Cacao powder

Notes

Unsalted butter (cubed and cold), Vanilla and chocolate cream (prepared in advance, amount not given), Icing sugar (for dusting), Cacao powder (for dusting)

Allergens

Eggs, Milk, Gluten, Wheat, Soy, Hazelnuts

Dietetics

Dietary regimen

Vegetarian

Calories

590 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 67g, Sugars: 31g, Fat: 31g, Saturated fat: 15g, Fibre: 4g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 3.2mg, Potassium: 230mg, Sodium: 310mg

Vitamins

Vitamin A: 260µg, Vitamin D: 1.1µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

stand mixer bowl, dough hook, digital kitchen scale, bench scraper, rolling pin, piping bag, fine sieve, cooling rack

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Celebration, Holiday

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Soft, Fluffy, Buttery, Creamy, Melty, Tender

Flavors

Chocolatey, Vanilla, Hazelnut, Buttery, Sweet, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Fill just before serving when possible), fridge : 3 days (Store in an airtight container,Bring to room temperature for 20 min before serving), freezer : 30 days (Freeze unfilled brioche in an airtight container,Thaw at room temperature and add fillings before serving)