Chocolate brioches: soft on the outside and creamy on the inside!

published on 22 January, 2022 at 11:45
Super fluffy and creamy! 
 
Thanks to https://www.instagram.com/breadbyelise/ for the recipe
 
INGREDIENTS
Chocolate ganache:
200g of chocolate⁣⁣⁣⁣
180ml (3/4 cup) of whipping cream⁣⁣⁣⁣
⁣⁣⁣⁣
Tangzhong:
130ml (1/2 cup) of milk⁣⁣⁣⁣
30g (1/4 cup) of bread flour
 
Main dough:⁣⁣⁣⁣
430g (3 1/4 cups) of bread flour⁣⁣⁣⁣
50g (1/4 cup) of sugar⁣⁣⁣⁣
10g (1 1/2 tsp) of salt⁣⁣⁣⁣
70g (1/4 cup) of cream cheese⁣⁣⁣⁣
1 egg⁣⁣⁣⁣
150ml (1/2 cup) of milk
12g of fresh yeast
40g (1/4 cup) of unsalted butter
 
Egg wash

METHOD
  1. In a bowl add finely chopped chocolate and pour the whipping cream. Use a whisk and stir until smooth and transfer to the fridge for 30 minutes.⁣⁣⁣⁣
  2. In a pot add the milk and flour and heat up over medium heat while stirring. Once thickened, remove from heat and let it cool.
  3. In a bowl add the bread flour, cream cheese, tangzhong, salt, sugar, fresh yeast, egg, milk, and mix all well together. Start by kneading the dough, add the butter and continue with kneading until the dough is sticking to the bowl.
  4. Grease another bowl with the oil and transfer the dough to it. Cover it with cling film and let it rest for 2 hours.
  5. Once time has elapsed punch out the gas from the dough, transfer it to the working surface and divide it into 12 equal pieces, and roll it into balls.
  6. Use a rolling pin to flatten the dough balls. Place the ganache in the middle and wrap the dough around to seal. Roll into even balls.
    Place on a lined baking tray, cover with the cloth and let it rest for 60 minutes.
  7. Brush with egg wash and bake at 180°C/356°F for 12 minutes.


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