Choco Craquelin Brioche
Quantity of servings: 11 pcs
Ingredients
Yeast dough
Fresh yeast
33
g
Sugar
80
g
Wheat flour
350
g
Eggs
170
g
Salt
8
g
Butter (soft)
175
g
Milk
30
g
Craquelin dough
Wheat flour
102
g
Brown sugar
67
g
Almond flour
13
g
Wheat flour
57
g
Butter
53
g
Hazelnut cream
Preparation method
Yeast dough for brioche
- Sift the flour into a bowl, add the eggs, crumble in the fresh yeast, add the sugar and knead the dough.
- Add the salt and gradually add the butter in pieces. Knead until an elastic gluten membrane forms.
- Leave the dough to rise for 1 hour.
- After rising, divide into portions and shape into balls.
- Place the dough portions into prepared rings on a baking tray lined with baking paper.
- Cover and leave to rise again for 50 minutes.
Craquelin dough
- Put the flour into a bowl, add the almond flour, brown sugar and soft butter.
- Combine all the ingredients by hand, kneading until a uniform dough is obtained.
- Melt the chocolate and add to the dough.
- Roll out between sheets of baking paper to a thickness of about 2 mm.
- Cut out discs with a diameter matching the brioche rings.
Assembly before baking
- Place the craquelin discs on top of the risen brioche balls.
- Bake at 170°C for 20 minutes, until golden brown and fully baked.
- Cool on a rack.
Filling the brioche with nut cream
- Transfer the Multi Cream Hazelnut to a piping bag fitted with a filling nozzle.
- Make a small hole in each brioche.
- Fill the brioche with the cream, controlling the amount so it does not leak out.
Products used
Gallery
Movie
Food Cost - calculator
Choco Craquelin Brioche
Yeast dough
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Fresh yeast
0.033 kg
/ kg
0.033
kg
0
PLN
0
PLN
Sugar
0.08 kg
/ kg
0.08
kg
0
PLN
0
PLN
Wheat flour
0.350 kg
/ kg
0.350
kg
0
PLN
0
PLN
Eggs
0.170 kg
/ kg
0.170
kg
0
PLN
0
PLN
Salt
0.008 kg
/ kg
0.008
kg
0
PLN
0
PLN
Butter (soft)
0.175 kg
/ kg
0.175
kg
0
PLN
0
PLN
Milk
0.030 kg
/ kg
0.030
kg
0
PLN
0
PLN
Craquelin dough
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Wheat flour
0.102 kg
/ kg
0.102
kg
0
PLN
0
PLN
Brown sugar
0.067 kg
/ kg
0.067
kg
0
PLN
0
PLN
Almond flour
0.013 kg
/ kg
0.013
kg
0
PLN
0
PLN
Wheat flour
0.057 kg
/ kg
0.057
kg
0
PLN
0
PLN
Butter
0.053 kg
/ kg
0.053
kg
0
PLN
0
PLN
Chocolate 55%
0.025 kg
/ kg
0.025
kg
0
PLN
0
PLN
Hazelnut cream
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Multi Cream Hazelnut
0.050 kg
/ kg
0.050
kg
0
PLN
0
PLN
Quantity of servings:
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