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By Thomas Subrin

Recipe Chocolate Passion Brioche

To make this dish

Ingredient list

  • Brioche dough
    200 g Flour T65
    800 g T45 flour
    20 g salt
    140 g sugar
    40 g yeast
    450 g egg
    100 g milk
    50 g Lescure UHT Cream 35% fat
    500 g Lescure Unsalted 500g butter Roll 82% fat
  • Feuillantine
    100 g black gianduja
    140 g milk chocolate couverture
    80 g Hazelnut almond praline
    120 g feuillantine
  • Passion caramel
    150 g sugar
    150 g Lescure UHT Cream 35% fat
    150 g passion fruit puree
  • Glaze
    250 g Dark chocolate couverture
    85 g cocoa butter
    150 g grape seed oil
  • Hazelnuts for decoration
    500 g Hazelnuts
  • Assembly and finishing touches
    800 g brioche dough

The recipe, step by step

  1. 01

    Brioche dough

    In a base temperature between 48-52°C, mix all the ingredients except butter on level 1 for 3 minutes.

    Then, knead at level 1 for 25 minutes. Add the butter and mix on level 1 until the dough becomes smooth. The texture of the dough should be medium, at a temperature of 24°C.

    Let it rest for 30 minutes at room temperature, then overnight at 3 °C.

  2. 02

    Feuillantine

    Melt the Gianduja, milk chocolate couverture, and praline. Mix with the feuillantine.

  3. 03

    Passion caramel

    Dissolve the sugar until it turns color.

    Add pre-heated (50℃) whipping cream and passion puree and boil to 106℃.

    Then, store at room temperature.

  4. 04

    Glaze

    Melt the dark chocolate couverture and cocoa butter and mix with the grapeseed oil.

  5. 05

    Hazelnuts for decoration

    Roast the hazelnuts at 160℃ for 20 minutes.

  6. 06

    Assembly and finishing touches

    Split the brioche dough into 40 g portions and shape into balls.

    Roll out to a diameter of 12 cm and place in a pre-buttered mold. Let it proof for 1 hour and 30 minutes at 27 °C.

    Bake it in a convection oven for 12 minutes at 150 °C and let it cool on the grill.

    Finally, top with feuillantine, passion caramel and hazelnuts.

    Refrigerate until the caramel hardens and finish with glaze.