Share you Lindt creations on Social using #MyLindtDessert
0

Brioche Suisse

The perfect breakfast pastry. Rich brioche, custard and chocolate chunks. A delight!

Makes about 10-12

15-30 minutes

Lindt DESSERT 70% Cocoa

Medium

Ingredients

Brioche Dough

  • 260ml Milk, warm 
  • 70ml Vegetable oil 
  • 7g Dry yeast 
  • 380g Plain flour 
  • 60g Caster sugar
  • 5g Salt
  • 1tsp Vanilla bean paste 

Custard

  • 125ml Milk 
  • 25g Caster sugar 
  • 1each Egg yolk
  • 15g Cornflour
  • 1tsp Vanilla bean paste 

 

 

  • 60-80g L Lindt Dessert 70% Cocoa, chopped
  • Little milk to brush

Use an intense chocolate such as DESSERT 70% Cocoa as the ultimate chocolate chunk.

Directions

  • 1

    For the custard

    • Combine the milk and caster sugar in a saucepan and bring to the boil.

  • 2

    In the meantime

    • Combine egg yolk, cornflour and vanilla and mix to a smooth mass.

  • 3

    Once milk mixture is boiling

    • Pour over the egg yolk mixture and mix.

      Return to the saucepan and over medium heat, cook to a smooth custard.

  • 4

    Place in a clean bowl

    • Cover directly with cling film and set aside to cool.

  • 5

    For the brioche dough

    • Combine the milk, oil and yeast.

      Stir to dissolve the yeast.

  • 6

    In a bowl of your electric mixer

    • With a hook attachment, combine the flour, sugar, salt and vanilla.

  • 7

    Add the milk mixture and

    • Knead mix the dough until it comes away from the sides of the bowl and is smooth. (about 5 minutes)

  • 8

    Remove bowl from the mixer

    • And set aside in a warm place for about 1 hour or until dough doubles in size.

  • 9

    Knock back the dough

    • With your fist and bring it back together. 

  • 10

    On a lightly floured bench

    • Roll out to a rectangle (about 45x36cm)

  • 11

    Place

    • The custard on 2/3 of the dough rectangle and top with chopped chocolate.

  • 12

    Fold

    • The 1/3 of dough without custard and chocolate onto the other side and top with the last third.

      (A bit like when folding butter into puff pastry)

  • 13

    Cut

    • Individual portions (around 2.5cm wide) and place on a baking paper lined tray.

  • 14

    Allow to prove

    • In a warm place for about 45 minutes.

  • 15

    Preheat the oven

    • To 180°C.

  • 16

    Brush

    • With little milk and bake for about 15 minutes or until golden brown.

  • 17

    Enjoy fresh!

Reviews

DESSERT 70% Cocoa

DESSERT 70% Cocoa

Create unforgettable desserts with the Lindt Dessert 70% Cocoa to add the ultimate intensity and richness that is sure to impress.