Chocolate Cream

Light Chocolate Puff Brioche Dough

Dark Puff Brioche Dough

Danish Varnish

Boil first part of milk. Il same time mix corn starch with salt, cinnamon and second part of cold milk. When the first milk boil, pour one part into corn starch preparation and boil everything again in saucepan like a custard cream. Out of fire add the chocolate and let cooling down in refrigerator.

Mix all ingredients, except second part of butter, at 1st speed for 10 min, and 2nd speed 4 min. The dough should be at 25°C after mixing. Make ball, cut a cross with a knife and let about 15 min on table before making a flat rectangle then store in refrigerator at 4°C for few hours

Same method of mixing as light chocolate puff brioche dough. Make ball, cut a cross with a knife and let about 15 min on table before making a flat rectangle then store in refrigerator at 4°C for few hours. Laminate the light dough 2 times longer than larger, laminate butter 2 times longer than larger, and place the butter on top of the dough. Laminate the dark dough 2 times longer than larger and cover the butter. Fold in 2 again and cut the sides of the dough to see all the layers of butter. Turn 90°, laminate 4 times longer than larger and fold in 2, then in 2 again. Cut the sides of the dough to see all the layers of butter again. Let cooling down 1h in fridge at 4°C.

Mix gently the 2 ingredients to get a kind of syrup.

Laminate the puff brioche dough at 7 mm thickness, cut rectangles of 7,5×2,5cm (should be around 17 g). Place 3 rectangles of dough and twist them to make a spiral. Make a hole in middle with your finger. Brush some butter on ring ø8 cm, then place each piece of dough in one ring to proof at 30°C with 80% of water during around 2h. Bake in ventilated oven around 8 min at 190°C. Unmold directly, brush the varnish on hot brioche, and let cooling down on a grill. Whisk the chocolate cream, make a hole in middle of the twist and break a bit the texture of brioche inside, the pipe some chocolate cream inside.