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Chocolate And Hazelnut Praline Brioches

This delicious dessert that incorporates our crunchy hazelnut praline spread will make your guests' mouths water... if you decide not to keep these buns just for yourself! A big thank you to Emilie Gaillet who offers us, once again, an absolutely decadent recipe.

Ingredients


• 10 g instant dry yeast
• 4 cups all-purpose flour
• ¾ cup sugar
• 1 tsp. salt
• 1 egg
• 2 tbsp. orange blossom water (optional)
• 1 cup + 1 tbsp. warm milk
• ¼ cup unsalted butter (room temperature)
• 1 cup chocolate chips
• 3 tbsp. Allo Simonne Hazelnut Praline spread
• 1 egg yolk + 1 tbsp. milk (egg wash for golden finish)

 

 

 

 

Steps

Preparation time: 25 minutes

Waiting time: overnight

Cooking time: 20 minutes

Servings: 16


• 1. In a small bowl, combine yeast with 2 tbsp. of warm milk and a bit of sugar. Set aside for 10 minutes.
• 2. In a large bowl, combine flour, sugar and salt. Add the egg, orange blossom water, the rest of the milk and the yeast mixture.
• 3. Stir for 20 minutes by hand or 10 to 15 minutes if using an electric mixer until dough is smooth and slightly sticky. Add butter cubes and continue mixing.
• 4. Add chocolate chips and 3 tbsp. of Allo Simonne Hazelnut Praline spread.
• 5. Cover with a cloth and let rise for one hour until the dough has doubled in size.
• 6. When the dough is ready, remove a bit of air and refrigerate overnight.
• 7. Divide the dough into 16 pieces (approx. 65 g each) and shape each piece into a ball.
• 8. Brush with egg wash and let rise for another hour.
• 9. Preheat oven to 350 °F and bake for 15 to 20 minutes. Let cool on a rack.

Product we use in this recipe


 

 

 

 

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