Chocolate – gianduja brioche by chef « Cyril Lignac »


Brioche dough : to make the day before

  • 280 g flour, soft wheat flour type “0”
  • 30 g caster sugar
  • 12 g fresh yeast
  • 6 g fine salt
  • 186 g eggs, (whole, between 3 and 4 depending on their size)
  • 225 g unsalted butter , softened ( 190g for me instead 225)

Cocoa shortbread : make the day before

  • 145 g flour, soft wheat flour type “0”
  • 25 g cocoa powder, sifted
  • 100 g caster sugar
  • 70 g unsalted butter
  • 48 g egg , 1 small

Chocolate – Gianduja spread paste : to make the day before

  • 100 g Gianduja hazelnut milk
  • 55 g milk chocolate
  • 20 g dark chocolate , 70% cocoa
  • 150 g liquid cream, 30-35% fat
  • 15 g glucose

Egg wash :

  • 1 whole egg
  • 1 egg yolk
  • 1 Tbsp Water , or cream


Brioche dough : to make the day before

  • 1)

    In the bowl of stand mixer fitted with the hook attachment, place the flour, sugar, salt and yeast and stir everything together for 2 minutes at 1st speed.
    Make a hole in the center, pour in the beaten eggs, knead ( on speed 1) until the eggs are incorporated.  Then knead 2nd speed (for 7 minutes) until you obtain a homogeneous dough that comes away from the sides of the bowl.

  • 2)

    Return to 1st speed and add the diced butter (softened If you press the butter with your finger, you would easily be able to leave a mark, with no resistance. But the butter has NOT melted. This is the consistency you want with your butter), knead until completely incorporated, you’ll probably need to scrape the sides of the bowl a few times during the process. Then return to 2nd speed and continue kneading for 7 minutes, until the dough is elastic, smooth and pulls away from the sides of the bowl.
    Once done, increase the speed (maximum) and knead for exactly 2 minutes not a second longer.


  • 3)

    Cover the dough with a clean cloth and allow to rise at room temperature until the dough doubles in size.

  • 4)

    Push down your dough using your fist, then weigh it (mine weighed 667 grams). On a lightly floured surface form balls (11 balls of 61 grams).
    Film with cling and cover it with a clean cloth and direction the refrigerator for overnight.

Cocoa shortbread dough : to make the day before.

  • 1)

    Sift the flour and cocoa powder.
    Using the bowl of stand mixer fitted with the paddle attachment (or by hand), cream the soft butter, diced and the sugar. Then add the beaten eggand mix until the egg is combined. Add the powder mixture (flour and cacao powder). It’s important to not overwork your dough.  As soon as the powders are incorporated we stop mixing.
    Place the dough between two sheets of baking paper, and roll out the dough using a rolling pin (1mm thick), then cut out 11 circles of 6 centimeters in diameters using a cookie cutter. Then place them in the refrigerator overnight.

Gianduja – chocolate spread paste : to make the day before.

  • 1)

    In a bowl place the finely chopped chocolates and the the gianduja.
    In a saucepan, boil the cream and the glucose.  Pour this mixture three times over the chocolates and the gianduja while making emulsions (circular movements using the whisk or the maryse going from the center).  It is necessary to obtain a smooth and shiny dough. Blend everything using a hand blender, film in contact with cling film and set aside 12 hours in the refrigerator.

Bake the brioches:

  • 1)

    The same day, preheat the oven to 30C, then turn off the oven and wait 5 minutes.  Place the brioches on a baking sheet lined with baking paper for 25 minutes.  (If not, place your brioches on a baking sheet covered with baking paper and let them rise for 45 minutes at room temperature and away from air flow . Do not let them rise until they double in size or they will fall back during cooking).
    Take them out, and turn your oven back on to 165C, brush your brioches with the egg wash and place the cocoa shortbread on the top (leave a centimeter in diameter at the top of your brioches without egg wash so that the circle shortbread doesn’t slip).  Then place the rings (8 cm in diameter), this will help the brioches to grow properly during baking time. Remove the rings halfway through baking.





    Bake for 20-25 minutes until the brioches are cooked and golden brown. Remove the rings halfway through baking.

    During the baking time, take the chocolate – gianduja spread paste out of the refrigerator and put it in a pastry bag fitted with a simple 2mm nozzle.
    While the brioches are still warm, garnish them with chocolate – gianduja spread paste.

    Enjoy !!


Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Bouton retour en haut de la page