Chocolate Chestnut Brioche


Working Method
  • Mixing Spiral: 10mins at 1st speed, 5mins at 2nd speed.
  • Dough temperature: 25-26℃ 
  • Bulk fermentation: 50mins
  • Scale: 30g
  • Intermediate proof: 20mins
  • Make up: Wrap chesnut filling inside. Put on top of the chocolate crumble.
  • Final fermentation: 60mins at 28℃, 80% RH
  • Oven temperature: 200℃ 
  • Baking time: 10-12mins at about 200℃
  • Make up: Pipe whipped ganache and serve.

Dark Chocolate Whipped Ganache
  • Heat whipping cream and ambiante 60C and pour over chocolate
  • Mix well and cover the surface with cling film and leave to chill overnight
  • Whip the mixture when needed

Chestnut Filling
  • Mix well butter and chesnut paste together

Chocolate Crumble
  • Mix all ingredients until form crumble


Complexity level:  

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Softe R Intens Freshness  enhance the freshness by increasing the softness, crumb moistness and shelf-life of soft breads and rolls 1.

Belcolade Noir Selection Cacao Trace contains of real Belgian Chocolate with its great taste and excellent performance. 


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