We were honored to have Chef Romina Rasmussen from Les Madeleines join our tenth-annual Chocolate Extravaganza. Her infectious smile filled our kitchen and her delicious brioche filled our bellies.
Romina generously shared her recipe for Chocolate Brioche. She filled them with peppermint whipped cream. We suggest you do the same!
Melt the smaller amount of butter with chocolate to make a smooth ganache. Pour onto a plastic lined sheet pan to cool. Mix the eggs, milk, flour, and yeast. Mix to a shaggy mass then add sugar and salt. Mix until the dough starts to form "a window" when pulled apart with your fingers. Add the larger butter amount and incorporate most of it before adding the ganache. Continue mixing until smooth and a window develops. Scrape the bowl as needed. Bulk ferment the dough at room temperature for 30 minutes on a tray covered in plastic wrap. Chill for 3-4 hours before shaping. Cut dough into small mounds and shape into brioche. Proof for 2-2.5 hours. Bake at 325 degrees Fahrenheit for 8-10 minutes. Chocolate Brioche
(1 votes, average: 5.00 out of 5)
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Mara
December 3, 2019 at 9:56 pmHow many grams of dough is a ‘small mound’?? TIA
candaceheward
December 18, 2019 at 9:00 pmHmmm… I’m not sure what she recommends. She didn’t mention during her class. She did say she weighs them make them uniform, so maybe weigh the entire ball of dough, then divide by the amount of rolls you’d like to make.