Chocolate Praliné Brioche Loaf

בריוש עם ממרח שוקולד פרלינה“If they have no bread, let them eat brioche,” one of the most quoted phrases in the context of French baking, attributed to Marie Antoinette in a slightly different form – “If they have no bread, let them eat cake.”

The original phrase is “S’ils n’ont pas de pain, qu’ils mangent de la brioche,” the translation turned brioche into a cake and distorted the original sentence. Additionally, it’s not clear who the princess was who uttered this iconic phrase to this day.

בריוש עם ממרח שוקולד פרלינהבריוש עם ממרח שוקולד פרלינהBrioche, a wonderful name for an even more wonderful product found in every boulangerie in Paris. Brioche belongs to the viennoiserie category of morning pastries and is baked in various shapes and sizes. The origin of the name “brioche” is unclear, and there are many stories about it. One of the interesting stories links the word “brioche” to the famous brie cheese; some claim that brioche dough was once made with brie cheese.

בריוש עם ממרח שוקולד פרלינהבריוש עם ממרח שוקולד פרלינהThe most famous form of brioche is the Brioche à Tête, meaning brioche with a head. Such a brioche is baked in a fluted round mold and consists of two parts of dough, with the top being a ball placed above the bottom part, resembling a head. Today, you can find a wide variety of brioches, plain, filled, savory brioches, and more. Brioche can be found in every bakery, as it is considered a basic and daily product in the baking industry.

בריוש עם ממרח שוקולד פרלינהבריוש עם ממרח שוקולד פרלינהWhat characterizes all brioches is a very large amount of butter (almost 500 grams of butter per kilogram of flour) and a large amount of eggs. The large amount of butter and eggs gives this rich pastry an airy, light, almost ethereal texture. However, this is also the danger, as it’s so light that you can eat it continuously, but the butter… oh, the butter.

בריוש עם ממרח שוקולד פרלינהבריוש עם ממרח שוקולד פרלינהבריוש עם ממרח שוקולד פרלינהThis time, I met with my friend Matthieu Carlin, the pastry chef of the luxurious Hotel de Crillon, and together we made a buttery brioche loaf filled with chocolate praliné spread and delicately coated with chocolate and hazelnuts. I brought the recipe to our Parisian apartment, made adjustments for the home kitchen, and baked it for Gali, who delighted in it and declared – “c’est magnifique!”

בריוש עם ממרח שוקולד פרלינהבריוש עם ממרח שוקולד פרלינהChocolate Praliné Brioche Loaf
22cm loaf pan, 7-7.5cm height (2 pans)

Ingredients
Brioche Dough:
120g whole milk
12g fresh yeast
400g all-purpose flour
60g sugar
8g salt
150g eggs
160g butter, softened, cubed

Egg wash: 1 egg + 2 tbsp of milk, whisked together

Chocolate Praliné Spread: recipe inside

Chocolate and Hazelnut Glaçage:
200g dark chocolate, chopped
200g milk chocolate, chopped
100g Canola oil
70g roasted hazelnuts, chopped

Preparation
1. Brioche Dough: In a small bowl, mix yeast with lukewarm milk (maximum 20-25 degrees Celsius, otherwise the yeast will die).
2. In the bowl of a stand mixer, place the flour, sugar, and salt, and mix.
3. Add eggs to the flour mixture and continue to mix. Add the milk with the yeast and knead for about 5 minutes at low speed. Increase to medium speed and knead for another 8-10 minutes, until the dough starts to pull away from the sides of the mixer bowl.
4. Gradually add the pieces of butter and continue to knead at low speed for another 10-12 minutes, until the dough separates from the sides of the mixer bowl and becomes shiny and uniform. Increase to medium speed and knead for another 3 minutes. If necessary, stop the mixer and scrape the dough from the sides.
5. Stop the mixer, leave the dough in the bowl, and cover with cling film. Allow to rise at room temperature for about 30 minutes.
6. Remove the brioche dough from the mixer bowl and transfer it to a lightly floured work surface. Gently shape the dough into a ball, place it in a floured bowl, and cover with cling film. Place in the refrigerator overnight.
7. Grease and line two loaf pans with parchment paper.
8. Remove the brioche dough from the refrigerator and transfer it to a floured work surface. Knead the dough to release the air and divide it into two parts. From each part, create a log and cut each log into 8-10 pieces of dough, each weighing about 40 grams.
9. Shape each piece of dough into a round ball and place them in pairs or in a hive shape on the prepared baking trays. Cover with cling film and let rise at room temperature for about two hours, until doubled in volume, with the dough almost reaching the edge of the pan.
10. Preheat the oven to 165 degrees Celsius (325 degrees Fahrenheit).
11. Brush the brioches with egg and milk wash and sprinkle with pearl sugar.
12. Bake for about 35 minutes until the brioche is golden brown and puffed. Remove from the oven, let cool slightly, remove from the tray, and place on a cooling rack.
13. When the brioche reaches room temperature, turn it over and using a piping tip, poke a hole at the bottom of each dough ball.
14. Chocolate Praliné Spread: Fill a piping bag with chocolate praliné spread and pipe a generous amount into each hole in the brioche.
*It’s recommended to eat warm and fresh.
15. Place the brioches on a parchment-lined surface and freeze for 30-40 minutes.
16. Chocolate and Hazelnut Glaçage: Melt chocolate over a double boiler, remove from heat, add oil, mix until smooth. Add chopped hazelnuts, mix, and pour into a narrow and long container, such that the brioche can be dipped into it (I used a slightly wider baking pan than the brioche).
17. Remove the brioches from the freezer, insert two skewers or chopsticks into each brioche, dip each brioche halfway into the chocolate glaçage, remove excess chocolate, and place on a parchment-lined surface.
18. When the brioche returns to room temperature, slice and enjoy.

Bon-Appétit
Sharon

Comments

  • 02 May 2024
    Sara

    Finally a wonderful brioche recipe that I can trust 😉
    We have already baked many of your recipes and they are so accurate and the results always amaze all the tasters so thank you very much for the investment and work you do, we continue to follow and dream of meeting you🙏♥️🥂
    Sara

    reply
  • 02 May 2024
    Amber

    If we don’t have access to fresh yeast, do you have a recommendation on how to substitute active dry or instant yeast?

    reply

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