Sometimes it happens to go and get some books, kept there waiting to be leafed through, the book in question is by the master Montersino, and these are delicious cocoa brioches, filled with amaretti and chocolate. Good recipe.
Time of realization: 1 hour + leavening
Degree of difficulty (1 to 5): 3
Ingredients
For the cocoa brioche pastry
500 g of manitoba flour
80 g of fresh whole milk
15 g of compressed yeast
175 g of whole eggs
80 g of granulated sugar
25 g of honey
8 g of Marsala
140 g of butter
8 g salt
1 g of vanilla
15 g of bitter cocoa
50 g of dark chocolate
For the stuffing
120 g of sponge cake
250 g of custard (your recipes will do just fine)
80 g of chocolate chips
60 g of macaroons
15 g of Marsala
For the wafer crust
60 g of butter
75 g of granulated sugar
30 g of whole milk
1 g of pectin
75 g of chopped hazelnuts
20 g of glucose syrup
Procedure for making cocoa brioches with cream and amaretti
For the brioche dough
Put the flour, sugar, crumbled yeast, honey, marsala and vanilla in a nice jug in the mixer. Start kneading by adding the liquids (milk and eggs) a little at a time. Knead very well for about 5 minutes, then the softened butter whipped with the chocolate, previously melted in a bain-marie and warmed, the cocoa and finally the salt, stop the machine and let the dough rest for a few minutes. At this point, form balls of 60g each (9 will come) and place them on a pastry board at a certain distance.
For the stuffing
Mix the crumbled sponge cake with the chopped macaroons, the chocolate chips and the custard, scented with Marsala and set aside.
For the wafer crust
Cook the ingredients in a saucepan until reaching a temperature of 110 ° C. Spread the mixture obtained on a sheet of parchment paper and cover it with another sheet, roll out with a rolling pin to a thickness of 1 mm, cool well in the freezer, then remove the top sheet of parchment paper and bake at 180 ° C for 10 minutes . Allow to cool and break with your hands into pieces of about 3 × 3 cm. Shape the stuffing into balls a little more than a walnut size, and leave them to put in the freezer. In the meantime, flatten the brioche dough balls, take the filling balls back and place it in the center of each portion of brioche dough, close the dough with your hands, completely wrapping the filling.
Place the brioches on the pan, with the closure facing down, let them rise for about 3 hours. Bake at 190 ° C for about 8 minutes, then remove the pan from the oven and place a piece of wafer on each brioche, and put back in the oven for another 1 minute, remove from the oven and allow to cool.
The recipe was made by Maria Rosaria Sciotti.
based on 3 Review (s)
