Chocolate toast

Method

1. 1

   Preparation of the brioche paste: In the vats of a robot (or a chicken ass) add the crumbled yeast, cover with flour, sugar, and salt. Dig a hole in the middle and add the milk and egg. Knead for 10 minutes by robot or hand.

2. 2

   Then add butter (cut into small cubes) several times until fully incorporated (it takes about 10min).

3. 3

   Knead one last time, seven minutes.

4. 4

   If your brioche paste glues, do not hesitate to add flour. Form a ball and place it in a food film. Let the refrigerator rest one night.

5. 5

   Preparation of chocolate pastry cream: White the yellows with sugar, then add the flour and maizena.

6. 6

   At the same time boil the fresh milk and cream. Then add 1/3 of milk to your egg/sugar/farin/maizena mixture.

7. 7

   Put the whole mixture back on medium heat and whisk non-stop until you get a texture of cream.

8. 8

   Out of the fire, add the previously melted chocolate.

9. 9

   Place your pastry cream in a flat bottom container, film it in contact and let it cool overnight in the refrigerator (or at least 4 hours).

10. 10

    The next day, remove your brioche dough from the refrigerator, then on a floured worktop, add the chocolate nuggets so that they are evenly distributed in the dough.

11. 11

    Spread the brioche paste to form a 24cm diameter disc. Circle it all with a circle of the same diameter. Allow to grow at room temperature for 45 minutes.

12. 12

    Add the chocolate pastry cream to the centre of the dough, leaving 2cm free on the sides. Let it grow again for 45 minutes.

13. 13

    Mix the egg yolk and the liquid cream, then apply the gilding on the free sides of the brioche.

14. 14

    Cook for 30min at 180°C until the brioche edges are golden.

15. 15

    Remove the circle, let cool completely with the tasting.

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