Chocolate brioche recipe

The bakery is one of the areas of gastronomy that I like the most. I really value good crust bread, rested sourdough, primary flavors of wheat, yeast, with that touch of acidity that sometimes people do not know. Bread is the perfect accompaniment to a meal.

But the bakery has another chapter of great importance, which is the pastries: it is about all the flaky and enriched doughs, call it that when we add, in addition to water, flour, yeast and salt, which are the base of the bakery, multiple ingredients , such as eggs, butter and milk; which, added to others, such as chocolate, nuts, fruits, creams, fillings and sweeteners, offer us an infinity of flavors, textures and presentations that make this bakery branch one of the most attractive and developing.

Last week we were visited by one of the best bakers we have in Latin America, who to our pride is Ecuadorian: Diego Suárez. For a few years he has officiated in Guadalajara, where he has developed the Yapa bakery chain, specializing in artisan breads and pastries.

Today we share this recipe that we prepared in one of the workshops that he gave in Guayaquil.

chocolate brioche

Ingredients for the bread dough:

• 500 grams of flour
• 25 grams of powdered milk
• 10 grams of fine salt
• 100 grams of refined sugar
• 25 grams of unsweetened cocoa powder
• 100 grams of whole eggs
• 100 grams of yolks
• 125 grams of whole milk
• 25 grams of cocoa liquor
• 200 grams of butter
• 50 grams of cocoa butter
• 40 grams of fresh yeast
• 25 grams of cocoa nibs
• 50 grams of chocolate pieces

Ingredients for the filling, chocolate pastry cream:

• 500 grams of whole milk
• 100 grams of sugar
• 100 grams of yolks
• 50 grams of flour
• 15 grams of unsweetened cocoa powder
• Spices (cinnamon, cloves, sweet pepper)

Ingredients for the chocolate bath:

• 300 grams of chocolate milk
• 100 grams of chocolate bar of the percentage to your liking
• 100 grams of milk cream
• 80 grams of butter
• 20 grams of unsweetened cocoa powder
• 100 grams of toasted and chopped hazelnuts

Elaboration:

1. For the bread, mix all the dry ingredients in a mixer.
2. Then add the liquid ingredients to form a homogeneous mass. Knead for 15 minutes.
3. Then slowly add the fatty products, butter and cocoa butter until they are incorporated into the dough.
4. At the end, add the yeast to avoid a previous fermentation during the kneading.
5. To finish, add the cocoa nibs and the chocolate in pieces, mix and remove from the mixer.
6. Let rest for 20 minutes and form portions of approximately 500 grams.
7. Place in greased molds and let rest until doubled in size.
8. Bake at 170 degrees for 30 minutes. Unmold and place on a rack to cool.
9. For the bath, bring the milk and cream to a boil.
10. Turn off the heat and add the chocolate, cocoa powder and dissolve with a hand whisk.
11. At the end, add the butter and hazelnuts, mix, let cool and, with this preparation, cover the brioche.
12. For the pastry cream, bring the milk to a boil with the spices and cocoa powder. Strain it and reserve.
13. Separately, mix the yolks with the flour, sugar and add a little milk to dissolve.
14. Add the rest of the milk and cook over very low heat for a few minutes until the mixture thickens and compacts.
15. Decorate with the pastry cream and fruits on the chocolate brioche.