Brioche stuffed with chocolate and molasses sauce

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Brioche stuffed with chocolate and molasses sauce

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Ingredients

For the sourdough (starter)
250 ml lukewarm water
100 gr baker’s yeast
50 gr granulated sugar
200 gr flour for brioche
For the dough
1 kg flour for brioche
200 gr granulated sugar
150 gr milk butter
3 eggs
250 ml fresh milk lukewarm
Zest of one orange with no wax
¼ tsp mahlab
¼ tsp Mastiha powder
For the filling
1 kg chocolate coverture
300 gr praline cream
200 gr. walnuts grated
For finishing
molasses
1 egg to use for spread
  • Medium

Ingredients

  • For the sourdough (starter)

  • For the dough

  • For the filling

  • For finishing

Directions

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Customary Greek flavor of Easter

tsoyrek-sokol

From Zacharoula Ergazaki, confectioner

The article was published by Sissy Nika also at Emvolos.gr

 

 

Steps

1
Done

In a large bowl put all the ingredients for the starter dough. Knead briefly and leave to activate the yeast and to rise.

2
Done
2 hours

In the mixer bowl, add the flour, the starter dough and all the ingredients of the dough. Beat with the whisk until the dough is gathered around the whisk. Cover the dough and let it «rest» and to rise for 2 hours

3
Done

Knead it and roll a thick sheet with a rolling pin.

4
Done

Melt the chocolate in a double boiler and once it reaches the 32 degrees pour the hazelnut praline and mix until homogeneous. Spread the chocolate, sprinkle the walnuts and wrap the brioche in a roll. We place it in a baking pan lined with greaseproof paper

5
Done
1 hour

Leave for another hour in a warm place to rise.

6
Done
about 30 minutes

Using a brush «spread» the egg and bake in a well preheated oven at 180 °C for about 30 minutes.

7
Done
30 minutes

Once you get the brioche out of the oven let it cool for 30 minutes, then we carve it and pour warm syrup.

8
Done

Allow to cool and cut into slices.

9
Done

We serve.

10
Done

Small secrets

If we want we can do the exact same recipe using white chocolate and dark chocolate sauce instead of molasses.

TasteDriver

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