Brioche croissant filled with chocolate cream

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30 December, 2022

This recipe has been sent by our friend Luz Maria Lagoa Vives. Good morning friends, today I am sharing a recipe for a brioche croissant filled with chocolate cream (Nutella type), which was in July when I wrote the recipe.

I say this, because how will you know; at a higher temperature the rises are shorter, and at a lower temperature they are longer. Since it’s colder now, we’ll need about 30/40 more minutes of rising.

Without further ado, I recommend this dessert or snack, now more appetizing with the cold, and what’s healthier than what you make yourself, all homemade and delicious. I hope you like them. ?

Brioche croissant filled with chocolate cream

People

Cooking time:

45 minutes

Total Time

45 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for croissant brioche filled with chocolate cream

PREFERRED INGREDIENTS

15 grams of fresh yeast
10 grams of sugar
220 ml of milk
40 grams of flour of strength

INGREDIENTS FINAL DOUGH

335 grams of strength flour
1 egg( M)
30 grams of sugar + 10 ml invert sugar
pinch of salt
30 ml of oil
1 egg beaten with a tablespoon of milk (for brushing)

FILLING INGREDIENTS

You can fill them with ounces of chocolate, pastry cream, dulce de leche, jam, the filling of your choice
I have opted for cocoa cream (nutella)

COVERING INGREDIENTS (optional)

100 grams of dark chocolate 72%
10 grams of butter

Preparation of brioche croissant filled with chocolate cream

PREFERRED ELABORATION

We put the milk to boil, when it begins to boil, we lower the heat to a minimum and let it cook for 1 min.
Turn off and remove.
When it reaches 40°C / we pour it into a jug and crumble the yeast, stir and add the sugar and flour, stir.
Let it rest for 10 minutes / after the time, we remove and let it rest for another 10 minutes / so three times in total (this will give the dough more fluffiness)

PREPARATION OF THE FINAL DOUGH

In the glass of the thermomix, we put the flour and we are going to sift,
10 seconds / speed 8
Withdraw and reserve.
We put the egg, salt, remaining sugar plus the invert, mix
10 seconds / speed 4
Add the preferment, mix
6 seconds / speed 4
now the sifted flour, we knead
2 minutes / spike speed
Let rest for 20 min (this will help the flour particles to hydrate)
After the time, we knead 5 minutes / spike speed, then, we add the oil little by little.
we keep kneading
2 minutes / spike speed
Transfer to a lightly greased bowl, cover with film and leave to rest for 25 min.
After time, in the same bowl, we degas it.
Cover again with film and let rise for 30 min. (in my kitchen there was a temperature of 28°C / at a lower temperature we will need a longer rising time)
When it has increased in size, we turn it over to the work table and degas it again. (we knead 1 minutes / giving folds on itself).
We weigh portions of about 57 grams. (We will get 12 pieces)
We fly each portion, and shape it into a ball. We cover 5 min
With the help of a rolling pin, we stretch each ball into an oval shape.
We take the first one that we have stretched, with the help of a pizza cutter or knife, we make cuts from one side of the dough to the other. Fill with nutella, close as if it were a pasty, and turn the dough again, and, with the cuts we had made, surround the croissant, until finishing with the last cut. ( look at the photo).
We proceed in the same way with the remaining pieces. We are leaving them on the oven tray lined with parchment paper, we cover them and let them grow again.
When 20 minutes are left of leavening, we turn on the oven at 180°, heat up and down
My horns have taken 25 min to rise, (with a temperature in my kitchen of 28°). Brush with the beaten egg and milk.
Bake for 20 min, or until golden brown.
Remove and let cool on a wire rack
If you want to cover the tips with chocolate, heat the chocolate in the microwave for 30 seconds, stir and add the butter, stir.
We submerge the tips in the chocolate, drain and let them dry on parchment paper. We put in the fridge covered so that the chocolate dries.
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION