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
4
Cooking time:
45 minutes
Total Time
45 minutes
Kitchen
Spanish Cuisine
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