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11 December, 2022

Brioche filled with cocoa cream with thermomix

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This recipe has been sent by our friend Luz Maria Lagoa Vives. Here we bring you a delicious Brioche stuffed with cocoa, which as soon as you see the photo you will want to do.

We leave you the steps so that you can do it easily

Brioche relleno de crema de cacao con thermomix

Brioche filled with cocoa cream with thermomix

Brioche filled with cocoa cream with thermomix

People

4

Cooking time:

30 minutes

Total Time

30 minutes
Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Brioche ingredients filled with cocoa cream with thermomix

    PREFERRED INGREDIENTS

    • 260 ml of milk (we will need 200 ml)
    • 23 grams fresh yeast
    • 80 grams strength flour
    • 15 grams of sugar

    INGREDIENTS FINAL DOUGH

    • preference
    • 4 yolks (L)
    • 50 grams of sugar and 40 of the inverted (if you do not use inverted, put 100 grams of sugar)
    • 325 grams strength flour (if you do not use inverted, put 300 grams of flour)
    • pinch of salt
    • Zest of 1 lemon
    • 75 grams butter (TA)

    FILLING

    • Cocoa cream (in my case, homemade, you can add Nutella or nocilla type), about 200 grams

    Preparation of Brioche filled with cocoa cream with thermomix

      PREFERRED ELABORATION

      1. We put 260 ml of milk to boil (we put more quantity, because when it boils, part of it evaporates), when it starts to boil, lower the heat and let it cook
      2. 2 minutes / turn off and remove from heat. Let cool to 35/40°.
      3. In a jug we put the crumbled yeast, sugar and flour, stir, add the 200 ml of milk already cooled, and stir. Let it rest and rise, a few
      4. 25 minutes / past time
      5. We stir again and let it rise for 25 min (we will repeat this process 3 times in total). This will help our final dough work better and our buns keep their moisture and fluffiness for longer.

      PREPARATION OF THE FINAL DOUGH

      1. Place the preferment in the thermomix glass, the yolks, sugar, lemon zest, flour and salt, knead
      2. 5 minutes / spike speed,
      3. When the time is up, we add the butter to little cubes and knead other
      4. 5 minutes / spike speed.
      5. Remove to a bowl and cover with film and leave to ferment for 2 and a half hours
      6. After the leavening time, we degas (remove the air created after leavening), kneading for 3 min (by hand)

      ELABORATION FORMED

      1. We weigh the dough and make 15 balls of the same size. Once all done, cover with film and let rest for 10 min.
      2. When they have rested, each ball is slightly crushed with our hands, and we place the cream in the middle, we close again.
      3. We are arranging them on a slightly deep tray or mold greased with butter (my mold measures 33 long by 23 wide. 5 cm deep).
      4. We make 3 rows of 5 balls each. We cover them with film and let them grow. (1 hour and 35 min)
      5. When 20 min of leavening are left, we turn on the oven at 180°, heat up and down. Brush the buns with egg white, bake for about 20 min. Take out, let temper 5 min in the mold, and remove from the mold, place on a wire rack until completely cooled. Sprinkle with icing sugar
      6. If you do not have a rectangular mold, you can do it in a round one. Believe me, it’s fluffy as a cloud.
      7. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION
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