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"Thousand Layer" Chocolate Brioche

4

340 min

"Thousand Layer" Chocolate Brioche

"Thousand Layer" Chocolate Brioche Photo 1

Time

340 min

Serving

8 persons

Calories

521

Rating

4.00★ (2)

Cuisine

Author: Victoria Bailey
This pastry is light, buttery, and filled with rich chocolate, much like a chocolate croissant, only this version is braided and twisted to make a nice muffin sized treat.

Ingredients

  • warm whole milk: 0.75 cup
  • active dry yeast: 1 pack
  • all-purpose flour: 4.5 cups
  • eggs: 3 piece (beaten)
  • white granulated sugar: 0.33333 cup
  • fine salt: 1 tsp
  • unsalted butter, very soft: 6 Tbsp
  • unsalted butter for laminating dough: 4 Tbsp
  • dark chocolate chunks: 0.5 cup
  • whole egg for brushing: 1 piece
  • coarse sea salt: 0 piece
  • white granulated sugar: 0 piece

Metric Conversion

Stages of cooking

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  1. Combine warm milk and dry active yeast in the bowl of your stand mixer; let stand for 10 minutes. Add flour, eggs, sugar, and salt. Use the dough hook to knead the mixture until the flour almost disappears, about 1 minute. Add the soft room temperature butter, and continue kneading the dough until a very smooth ball of dough forms, 4 to 5 minutes.
    "Thousand Layer" Chocolate Brioche Photo 2
  2. Set dough into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, 2 to 3 hours.
    "Thousand Layer" Chocolate Brioche Photo 3
  3. Punch down the dough and divide in 2 pieces. Form each half into a smooth ball and transfer each one into a plastic bag. Refrigerate bags overnight for best results or the dough can be used immediately. Each half of the dough will make 4 brioche.
    "Thousand Layer" Chocolate Brioche Photo 4
  4. When ready to make, roll and stretch dough into a 14 x 10 inch rectangle. Spread 4 tablespoons of soft room temperature butter over two thirds of the dough, stopping 1/2 inch from the edge.
    "Thousand Layer" Chocolate Brioche Photo 5
  5. Fold unbuttered third up over the top, and then the opposite end to complete the trifold. Gently press and seal the edges together. Fold in thirds again to form a square. Wrap and place in the freezer until cold and slightly firm, about 15 minutes.
    "Thousand Layer" Chocolate Brioche Photo 6
  6. Roll the dough out into a rectangle about 1/4 inch thick, or thin enough to fold, and repeat the two folding in thirds step. Wrap and place in the freezer again until cold and slightly firm, 15 more minutes. A little bit of water can be used to help the dough stick if needed.
    "Thousand Layer" Chocolate Brioche Photo 7
  7. Roll dough out into a rectangle again, just like in the previous step. Fold into thirds, but keep as a rectangle (do not make the second fold). Wrap and place in the freezer until cold and slightly firm, about 15 minutes.
    "Thousand Layer" Chocolate Brioche Photo 8
  8. Roll dough into a 12 x 6 inch rectangle and place in the freezer until cold and slightly firm, about 15 minutes.
    "Thousand Layer" Chocolate Brioche Photo 9
  9. Trim off about 1/8 inch of dough from the sides and cut into 4 rectangles that are about 6 x 3 inches.
    "Thousand Layer" Chocolate Brioche Photo 10
  10. Start with 1 piece (keeping the others in the fridge so they stay cool) and make two cuts starting 1/2 inch from top, all the way to the bottom to create 3 strips of dough. Braid together, and seal at bottom. Flip over and add about 1 tablespoon of dark chocolate chunks along the center of the braided dough, or more to taste. Roll up from the smaller end to create a knot. Place seam side down in buttered muffin tin.
    "Thousand Layer" Chocolate Brioche Photo 11
  11. After all braids are done, cover, and let rise in a warm spot until doubled in size, about 1 hour.
    "Thousand Layer" Chocolate Brioche Photo 12
  12. Preheat the oven to 400 degrees F (200 degrees C).
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  13. Brush brioche with egg wash, and sprinkle very lightly with some coarse salt. Then sprinkle very generously with the granulated sugar.
    "Thousand Layer" Chocolate Brioche Photo 14
  14. Bake on the center rack of the preheated oven until nicely browned, 20 to 25 minutes. If brioches are getting too dark, tent with aluminum foil after 15 minutes.
    "Thousand Layer" Chocolate Brioche Photo 15
  15. Let cool in the pan for about 5 minutes and then transfer onto a rack to cool completely before serving.
    "Thousand Layer" Chocolate Brioche Photo 16

History of the "Thousand Layer" Chocolate Brioche:

The Thousand Layer chocolate brioche is a delightful pastry that has its roots in French culinary traditions. The French have been making brioche for centuries, and the pastry has evolved into many delicious varieties, including the Thousand Layer Chocolate Brioche. The recipe for this particular pastry is believed to have originated in the early 20th century in Parisian bakeries.

Tips and Tricks for "Thousand Layer" Chocolate Brioche Recipe:

Creating a Thousand Layer Chocolate Brioche can seem like a daunting task, but with a few tips and tricks, any baker can produce a delicious and impressive final product. First, be sure to follow the recipe carefully and allow plenty of time for rising and chilling. It's essential to let the dough rest and chill between each layer to ensure the pastry's distinct layers. Additionally, make sure to seal the dough well between each layer, and add water if necessary to help the layers stick. Finally, don't be afraid to experiment with different fillings, such as hazelnut, almond, or even fruit preserves.

Tips for presenting the dish:

The Thousand Layer Chocolate Brioche is a treat for both the taste buds and the eyes. To present the pastry beautifully, consider serving it on a decorative platter or tray, sprinkled with powdered sugar or cocoa. Alternatively, serve in individual muffin liners for an easy grab-and-go breakfast or snack. For an extra touch of elegance, add fruit or whipped cream on the side. Whatever the occasion, the Thousand Layer Chocolate Brioche is sure to impress any pastry lover.

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