Guylian Chocolate Filled Brioche

Level of difficulty: Medium
Preparation: 30 min
Time: 20 min
Persons: 50 min
Persons: 8

Intro

When the mood calls for something a little more indulgent — whether it’s a thoughtful gift or a moment to unwind — this incredible chocolate praline-filled treat, created by Matty Edgell, has you covered.

Ingredients

Brioche
250g bread flour

40g caster sugar

1 tsp sea salt

1 tbsp whole milk

5g yeast

3 large eggs (+1 to glaze)

130g unsalted butter
2 tsp vanilla
Chocolate Crème Pâtissière
230g whole milk
130g Guylian chocolates

50g unsalted butter

3 egg yolks
50g caster sugar
1 tbsp cornflour
Chocolate Topping
100g Guylian chocolates
20g veg oil
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Preparation

  1. Dough: In a bowl, mix the flour, sugar and salt.

  2. Dough: Add the eggs and mix until combined.

  3. Dough: Pour in the milk, vanilla and yeast, then knead for 5 minutes.

  4. Dough: Gradually add the butter in stages, kneading for 10–15 minutes until the dough is smooth and elastic.

  5. Dough: Shape into a ball, cover and leave to rise until doubled in size.

  6. Dough: Divide the dough into 8 equal portions and shape into balls. Place on a tray and let them rise again.

  7. Dough: Brush with egg wash and bake at 180 °C for 15–20 minutes. Leave to cool completely.

  8. Crème Pâtissière: Heat the milk until steaming but not boiling.

  9. Crème Pâtissière: In a separate bowl, whisk together the egg yolks, sugar and cornflour.

  10. Crème Pâtissière: Slowly pour in the hot milk, whisking constantly, then return to the pan and cook over medium heat until thickened.

  11. Crème Pâtissière: Remove from the heat and stir in the butter and chocolate until smooth. Leave to cool.

  12. Glaze: Gently melt the chocolate with the oil until glossy and smooth.

  13. To Assemble: Pipe the cooled crème pâtissière into the centre of each brioche.

  14. To Assemble: Dip the tops into the chocolate glaze.

  15. To Assemble: Allow to set, then serve and enjoy.

Menu

Intro