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Doughnut-style brioche with a Guanaja melty center
Made with Cooking Range Guanaja 70% dark chocolate
An original recipe by l'Ecole Gourmet Valrhona1 step
Makes 12 pieces
Recipe Step by Step
250g Pastry flour
15g Fresh yeast
12 GUANAJA MELTY CENTER
Assembly and finishing
Heat the oil to 285°F (140°C). Immerse the brioche balls in it for 5 minutes and drain them on kitchen paper or a clean cloth. Then heat the oil to 355°F (180°C) and immerse the brioches again for 1 to 2 minutes until golden. Drain on kitchen paper or clean cloth to get rid of any excess oil. Sprinkle with confectioner’s sugar and serve.