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DIFFICULTY Intermediate 
SERVINGS 
COOKING TIME
Ingredients
I COOK FOR
4
-
+
200
gram
CAILLER DESSERT Dark 64%
280
gram
Flour
50
gram
Sugar
30
gram
Ground hazelnuts
2
Egg
1
Egg yolk
125
gram
Butter
100
milliliter
Water
1.5
gram
salt
3
gram
Baking powder
INSTRUCTIONS
1 Prepare the brioche.
Preheat your oven to 45°C in fan-assisted mode. In the stand mixer bowl, mix the flour, sugar and 2 eggs. Add the yeast, previously put in 100ml of warm water. Run the robot with the hook for 2min at medium speed. Add 75g of butter. Run the robot for 2 minutes then add the salt. Let the mixer knead for 10 minutes at medium speed. Once the ball has formed, place it in a bowl covered with a kitchen towel in the oven at 45°C for 2 hours (or at room temperature for 4 hours).
2 Prepare the filling. Melt the chocolate with 50g of butter in a bain-marie. Then add the hazelnut powder and let the melted chocolate cool down/thicken to room temperature before spreading it in step 3.
3 Shape the brioche. Divide the ball in two. Roll out the two pieces of dough with a rolling pin to a thickness of 3mm, forming 2 rectangles of 18cm/22cm. Garnish them with chocolate and roll the two rectangles to obtain two rolls. Cut a line in the middle of your strips and braid them together. Arrange your braid with 2 branches in a buttered and floured cake mold. Leave the brioche to rise for 45 minutes at 45°C. Coat the brioche with the egg yolk for more shine. Bake the brioche at 180°C for 30 minutes.
2 Prepare the filling. Melt the chocolate with 50g of butter in a bain-marie. Then add the hazelnut powder and let the melted chocolate cool down/thicken to room temperature before spreading it in step 3.
3 Shape the brioche. Divide the ball in two. Roll out the two pieces of dough with a rolling pin to a thickness of 3mm, forming 2 rectangles of 18cm/22cm. Garnish them with chocolate and roll the two rectangles to obtain two rolls. Cut a line in the middle of your strips and braid them together. Arrange your braid with 2 branches in a buttered and floured cake mold. Leave the brioche to rise for 45 minutes at 45°C. Coat the brioche with the egg yolk for more shine. Bake the brioche at 180°C for 30 minutes.
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