Description
Delightful Chocolate Custard Brioche whisks home bakers into a world of French pastry magic. Sweet chocolate-infused custard nestles inside buttery, pillowy brioche bread, promising pure indulgence with each luxurious bite.
Ingredients
Scale
Bread Dough:
- 500 g (17.6 oz) strong white bread flour, plus extra for dusting
- 250 ml (8.4 fl oz) whole milk
- 30 g (1.1 oz) fresh yeast (or 10 g instant yeast)
- 1 medium free-range egg
- 3 medium free-range egg yolks
- 50 g (1.8 oz) olive oil
- 60 ml (2 fl oz) runny honey
- 10 g (0.4 oz) fine sea salt
- 50 g (1.8 oz) unsalted butter, cut into small pieces
- Handful sultanas (optional)
Custard Filling:
- 250 ml (8.4 fl oz) whole milk
- 100 g (3.5 oz) good-quality dark chocolate chips (or chopped dark chocolate)
- 60 g (2.1 oz) caster sugar
- 40 g (1.4 oz) plain flour
- 1 vanilla pod, split and seeds scraped out
Liquid Additions:
- 2 medium free-range eggs
- 100 ml (3.4 fl oz) water
- 2 tablespoons dark rum
- 100 g (3.5 oz) caster sugar
Instructions
- Craft a velvety chocolate custard by whisking egg yolks and sugar until they transform into a pale, creamy mixture.
- Incorporate flour seamlessly into the egg blend, ensuring no lumps remain.
- Infuse milk with delicate vanilla seeds, heating until it reaches a near-boiling point.
- Gradually introduce the scorching milk into the egg mixture, tempering it gently to prevent curdling.
- Return the combined liquid to the pan, bringing it to a robust boil while continuously whisking for one minute to activate the thickening process.
- Remove from heat and fold in rich chocolate, stirring until it melts completely into a glossy consistency.
- Transfer the custard to a clean bowl, shield its surface with baking paper to prevent skin formation, and allow to cool completely.
- In a stand mixer fitted with a dough hook, blend milk, egg, honey, and olive oil into a harmonious liquid base.
- Sprinkle flour into the mixture, strategically positioning yeast on one side and salt on the opposite side.
- Distribute butter across the top of the ingredients.
- Commence mixing on low speed for four minutes, then escalate to medium for 10-12 minutes until the dough achieves a smooth, elastic texture.
- Dust a clean bowl with a light flour coating.
- Shape the dough into a perfect sphere, cover, and let it rest and rise for 45 minutes.
- Gently turn out the dough, perform a brief kneading, reshape into a ball, and allow a second 30-minute rest.
- Roll the dough into a rectangular canvas measuring 40cm x 30cm.
- Generously spread the cooled chocolate custard across the surface, optionally scattering sultanas for added texture.
- Carefully roll the dough lengthwise, mimicking a Swiss roll technique.
- Slice the roll in half, then make a lengthwise cut to expose the intricate layers.
- Artfully twist the sections into elegant plaits.
- Arrange the plaited brioche on lined baking trays, cover, and allow a final proving period of 45-60 minutes.
- Preheat the oven to 190°C fan/gas 6½.
- Delicately brush the loaves with beaten egg glaze for a lustrous finish.
- Reduce oven temperature to 180°C fan/gas 6 and bake for 20-25 minutes until achieving a golden-brown perfection.
- Create a rum glaze by simmering sugar, rum, and water until it reduces to a thick, glossy syrup (approximately 8 minutes).
- While the glaze remains warm, generously brush over the freshly baked brioche for a final touch of decadence.
Notes
- Ensure egg yolks and sugar are whisked until pale and creamy for a smooth, light custard texture.
- Temper milk slowly into egg mixture to prevent scrambling and maintain silky consistency.
- Use high-quality dark chocolate for richer, more intense flavor in the custard.
- Room temperature ingredients help dough develop better elasticity and rise more evenly.
- Knead dough thoroughly to develop gluten, creating softer
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 382
- Sugar: 22g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 93mg