Chocolate Brioche Dough:
- 220g strong bread flour (W380)
- 30g granulated sugar
- 30g cocoa powder
- 3g salt
- 15g whole milk
- 5-6g fresh yeast
- 170g whole eggs (3 eggs)
- 125g unsalted butter, at room temperature
- Bourbon Vanilla Paste
Chocolate Pastry Cream:
- 50g egg yolks (3)
- 35g granulated sugar
- 15g cornstarch
- 225g whole milk
- 115g 64% dark chocolate
- 45g unsalted butter at room temperature
Instructions:
- Start by preparing the chocolate brioche dough by dissolving the fresh yeast in warm milk. Ensure the milk is not too hot for optimal dissolution.
- In a bowl, mix the cocoa and flour.
- Place the cocoa and flour mixture in the machine bowl and add the salt and sugar. Use the flat beater and add the eggs. Mix the ingredients until you get a homogeneous texture.
- Switch to the dough hook. Add the dissolved yeast and knead for 5-6 minutes, periodically cleaning the hook and bowl with a spatula to facilitate kneading.
- Gradually add the butter in three parts, kneading between each addition. The complete kneading process with butter may take about 10-12 minutes. The dough should be smooth, shiny, and not sticky.
- Form a ball with the dough and place it in a large bowl. Cover with plastic wrap and let it rest in the refrigerator for about 8 hours for a slow cold rise.
- After the resting time, deflate the dough and divide it into 40g portions.
- Use mini brioche molds and let them rise for about 2 hours.
- Preheat the oven and bake the brioches until golden.
- Once cooled, unmold them.
For the chocolate pastry cream:
- In a medium bowl, mix egg yolks and sugar. Add cornstarch and mix well to avoid lumps.
- In a saucepan, bring the milk to a boil and add it to the egg-sugar-cornstarch mixture. Cook over low heat, stirring constantly until thickened.
- Transfer the cream to another clean bowl. Add the chopped chocolate and stir until completely melted. Then add the butter cut into cubes at room temperature and mix.
- Transfer the cream to a smaller bowl, cover with plastic wrap, and let it cool in the refrigerator. You can lightly beat the cream once cooled.
Tips:
- If the pastry cream tends to stick to the bottom of the pan, stir constantly during cooking.
- You can customize the flavors of the brioche dough by adding vanilla or other extracts to your liking.
- For a finishing touch, you can lightly sprinkle powdered sugar on the brioches once finished.
- Vary the decoration by adding chocolate cookie crumbs, fruit, or other toppings according to your preferences.
