Neapolitan chocolate brioche with thermomix

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29 February, 2024

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello friends. For today’s snack, some Neapolitan brioche stuffed with chocolate. For the next ones I make, I will fill them with pastry cream.

I show you two quantities of yeast, because as you already know, I like the dough to ferment for a long time in the cold, that’s why I add 12 gr to the dough.

Neapolitan chocolate brioche with thermomix

But if you are going to make the recipe on the same day, I will give you the other amount. I hope you like them and as I always tell you, I encourage you to do it

Neapolitan chocolate brioche with thermomix

People

Cooking time:

32 minutes

Total Time

32 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients of Neapolitan chocolate brioche with thermomix

MASS

500 gr strong flour
12/18 gr fresh yeast
240 ml milk
1 egg
50 gr white sugar
50 ml invert sugar
Vanilla
Orange zest
80 ml sunflower oil
Pinch of salt

STUFFED

Dark chocolate (55% cocoa)
40 gr per piece

OTHERS

Beaten egg for brushing
Chocolate noodles to decorate
TO GIVE SHINE (OPTIONAL)
1 tablespoon jam diluted in 2 tablespoons water.
Or, 1 tablespoon of honey diluted in 2 tablespoons of water

Preparation of Neapolitan chocolate brioche with thermomix

MASS

We temper the milk and add the crumbled yeast, stir
Sift the flour into the glass, 10 seconds / speed 8, set aside and set aside.
We add the egg, sugar, milk with yeast, oil, zest, essence and flour with salt to the glass.
10 seconds / speed 4.
We let it rest for 20 minutes so that the flour particles are hydrated.
Then we knead
3 minutes / spike speed,
We stop for 5 minutes and knead again for another
3 minutes / spike speed.
Pour into a lightly greased bowl and cover, let it rise in size (approximately 2 hours).
Then, we degas (remove the air created after rising), kneading lightly by hand for 1 minute.

FORMED AND BAKED

Sprinkle the counter with flour, turn out the dough and roll out with a rolling pin.
We will make a rectangle of approximately 55×45 cm.
We will make a division in half of the dough, in each half, we will make 5 partitions.
We will thus achieve 10 buns.
With the cuttings, we will make a bun.
In each partition, we will put the chocolate, cover with the dough and then we will put more chocolate (see photos)
We close by rolling the dough (see photos)
We place it on a tray lined with baking paper.
When we have all the buns formed, we cover and let them rise (approximately 1 hour)
Brush with the beaten egg and spread the chocolate noodles.
Oven preheated to 180°, heat up and down
We bake for about 20/25 min.
We turn off and remove to cool on a rack.
Once cold, we optionally varnish them.
ONLY LEFT TO ENJOY, GOOD PROFIT