Chocolate Craquelin Brioche

Buttery brioche meets rich chocolate, crowned with a crispy craquelin crust. Every bite is pure indulgence—soft, decadent, and irresistible!

INGREDIENTS

Brioche Dough ChocolateQuantity
Fresh eggs 281.3g
Saf-instant® Gold4.2g
Gruau flour T45420.1g
Sugar51g
Salt9g
Butter168.8g
Milk48.8g
Liquid vanilla3g
Magimix® Green Bread Improver2.1g
Chopped chocolate99.2g
Chocolate CraquelinQuantity
Butter70g
Sugar80g
Flour T55 75g
Cocoa powder 15g

FEATURED PRODUCT

Saf-instant® Gold

PROCESS

  1. Kneading: in a mixer with the dough hook, add flour, sugar, salt, Saf-instant® Gold (kept apart from the salt), Magimix® Green, cold eggs, milk and vanilla. Speed 1: 4 min, then speed 2: 6 to 8 min until the dough comes away from the bowl.
  2. Add the cold softened butter in 2 or 3 additions, on speed 1 then 2, until the dough is smooth, elastic and glossy. Target dough temperature: 24 to 25 °C.
  3. Add the chopped chocolate at the end of kneading, speed 1 for 30 s, just to distribute it.
  4. Bulk fermentation: 45 min at room temperature, knock back, cover with film in contact and refrigerate overnight (4 °C).
  5. Shaping: divide (piece weight to be defined), round tightly and place in buttered moulds.
  6. Proofing: 1 h 30 to 2 h at 28 °C, 75% humidity, until doubled in volume.
  7. Place a disc of craquelin on each piece.
  8. Baking: convection oven 160 to 165 °C, 15 to 18 min depending on size. Unmould while warm and cool on a rack.

CHOCOLATE CRAQUELIN

  1. With the paddle, rub the cold butter with the sugar, flour and cocoa until the mixture is homogeneous.
  2. Roll out to 2 mm between two sheets of baking paper and freeze.
  3. Cut discs to the diameter of the pieces and keep frozen until use.