Chocolate Tonka Puff Pastry Brioche
Gourmet

Chocolate Tonka Puff Pastry Brioche

Made with Cooking Range Azelia 35% milk chocolate

AN EXCLUSIVE RECIPE BY GWENDAL PECHER,
CHEF AND CO-FOUNDER OF CLEM & GWEN BAKERIES AND PATISSERIES

4 steps

Recipe calculated for 8 puff pastry brioches

Prepare a day in advance:
Tonka bean infused milk
Reasoned Gourmandise intense AZÉLIA 35% chocolate ganache


Make on the day:
Puff pastry brioche


You will need:
Stand mixer
Dough hook
Scraper
Eight 6 cm-diameter rings
Spatula
Hand blender
Thermometer

Recipe Step by Step

01

TONKA BEAN INFUSED MILK

Preparation time: 5 minutes
Rest time: Overnight

125 g Milk
½ Tonka bean

Infuse the grated tonka bean in the cold milk overnight. Strain the milk the next day and save it for the puff pastry step.
02

REASONED GOURMANDISE INTENSE AZÉLIA 35% CHOCOLATE GANACHE

Preparation time: 20 minutes
Refrigerate for: 12 hours

120 g Milk
80 g Whipping cream
6 g Catser sugar
2 g Pectin X58
250 g  AZÉLIA 35% chocolate 
30 g Cacao butter

Heat the milk and cream to 40/45°C.
Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.
When the pectin base is hot, emulsify it with a spatula by gradually combining it with the cocoa butter and partially melted chocolate.
Mix vigorously using a hand blender as soon as possible to perfect the emulsion.
Leave to set for 12 hours at 4°C.
03

PUFF PASTRY BRIOCHE

Preparation time: 45 minutes
Refrigerate for: 3 to 4 hours
Freeze for: 30 minutes
Proofing time: 1 hour 30 minutes
Bake for: 16 to 18 minutes

500 g Pastry flour
125 g Eggs
125 g Infused milk
10 g Salt
60 g Caster sugar
20 g Baker's yeast
125 g Butter

KNEADING:

Place the eggs, infused milk, scraped vanilla bean, baker’s yeast, flour, cocoa powder, salt and sugar in the bowl.
Knead with a dough hook for 8 to 10 minutes on the lowest speed, then on a higher speed at the end.
04

PUFF PASTRY BRIOCHE (CONTINUED)

1 NOROHY vanilla bean
10 g VALRHONA cocoa powder
333 g European-style butter

Next, add the first portion of butter and knead at the lowest speed.
Once the dough is smooth, refrigerate for 3 to 4 hours.

LAMINATING:

Roll out the cold brioche dough into a 26 cm × 36 cm rectangle.
Spread the European-style butter into an 18 cm × 25 cm rectangle.
Place the butter in the middle of the dough rectangle, fold its sides over it, then roll out the dough to a width of 18 cm and a length of 50 cm to perform a double turn.
Freeze for 15 minutes.
Roll out the dough to a width of 18 cm and a length of 40 cm to give it
a letter fold.
Freeze for 15 minutes.
Roll out the brioche dough into a 24 cm wide and 50 cm long rectangle.
Cut it into 4 cm × 22 cm strips.
Roll up the strips, arrange them in the 6 cm diameter rings and let them rise for about 1 hour 30 minutes at 28°C.
Bake at 160°C for 16/18 minutes.

Assembly and finishing

Chocolate Tonka Puff Pastry Brioche

Preparation time: 10 minutes

Insert the tip of the piping bag into the bottom of each brioche to fill it with ganache.
Pipe a rosette of ganache onto the top of each brioche with a fluted nozzle.