Chocolate brioche tart
10 March 2021
Prep time : 50 minutes + 25 minutes cooking
For a 24cm tart | 8 servings :
The brioche :
250g flour
10g fresh yeast
30g sugar
1 egg
110g whole milk
5g salt
100g butter
50g dark chocolate chips
Pour the milk and crumbled yeast into the robot bowl with the kneading instrument. Cover with the flour, then add the salt, sugar and egg. Knead at low speed for about ten minutes, the dough should be smooth and come away from the sides of the bowl. Then add the butter and knead again for about 15 minutes, the dough should be smooth and elastic.
Put a plastic wrap on the dough and place it in the refrigerator for at least 2 hours, or overnight.
Let the brioche grow at room temperature for 45 minutes.
Chocolate pastry cream :
200g chole milk
200g whole liquid cream
1 egg
1 egg yolk
85g dark sugar (cassonade)
20g cornstarch
15g flour
15g butter
85g dark chocolate
40g cocoa nib
Heat the milk and cream. Whisk the egg, egg yolk and sugar, the add the flour and cornstach and whisk again.
Pour half of the hot milk over it, stir, then pour it back into the pan.
Cook over medium heat, whisking constantly to thicken the cream.
When the cream is ready, remove it from the heat and then add the butter, chocolate and cocoa nib.
When it is homogeneous, put a plastic wrap on it and then put it in the refrigerator to cool it down completely.
Cooking :
1 egg for egg wash
Once the cream is completely cold, spread it on the brioche leaving about 2cm of free space around the edge.
Let the brioche grow at room temperature for another 45 minutes.
Let cool, then decorate with cocoa nib and crispy pearls and enjoy!
You may like
