Chocolate Star Brioche
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recipe by Momo LMP https://momo-lemeilleurpatissier.com/
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- Total Time
- 11hrs 10mins
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- Serves
- 8
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- Calories
- 701
Here is a recipe created by Momo, candidate for "Best Pastry Chef" season 8, as part of the Kenwood challenge. It takes 4 circles of dough to make a brioche. The recipe allows you to make 3-4 brioches according to the weight of your dough balls. User generated recipes have not been re-tested by Kenwood.
recipe updated May 14, 2025
Ingredients
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- Dark chocolate
- 140 g
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- Unsalted butter
- 120 g
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- Whole milk
- 100 g
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- Egg
- 2
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- Butter
- 160 g
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- Icing sugar
- 50 g
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- Sea salt
- 2 pinches
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- Cocoa powder
- 30 g
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- Fresh yeast
- 25 g
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- Pastry flour
- 500 g
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- Sugar
- 100 g
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- Salt
- 6 g
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- Egg
- 1
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- Milk
- 1 tablespoon
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- Water
- 40 ml
Tools
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Oven
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Cooling rack
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Stove
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Plastic wrap
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Cooking Chef XL
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Cooking chef xl bowl
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Medium bowl
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Lightly floured surface
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Large glass bowl
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Baking tray - large
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Small bowl
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Saucepan - small
Step preview
- Attach the Creaming Beater
- Add dark chocolate and unsalted butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted until combined - 1 min, Speed 2
- Then add icing sugar, sea salt and cocoa powder to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 1 min, Speed 2
- Transfer content of Cooking Chef XL Bowl to medium bowl then set aside
- Clean Cooking Chef bowl
- Attach the Dough Tool
- Add whole milk and fresh yeast to the Cooking Chef XL Bowl
- Heat with splashguard fitted - 5 min, 30°C, Speed OFF
- Then add pastry flour, sugar and salt to the Cooking Chef XL Bowl
- Add egg to the Cooking Chef XL Bowl while machine is running
- Knead with splashguard fitted - 3 min, Speed 1
- Add butter to the Cooking Chef XL Bowl while machine is running
- Knead with splashguard fitted - 10 min, Speed 1
- Remove the Dough Tool
- Prove with splashguard fitted - 45 min, 30°C, Speed OFF
- Transfer content of Cooking Chef XL Bowl to lightly floured surface
- Knead lightly
- Roll into a ball
- Transfer dough to large glass bowl
- Cover with plastic wrap
- Let rest overnight
- Transfer content of large glass bowl to lightly floured surface
- Roll into balls
- Chill in fridge - 1 hr
- Remove the dough from the fridge
- Roll 4 balls of dough into a circle approx. 10-12 cm
- Spread 3 with chocolate filling
- Stack the 3 chocolate dough circles on top of each other and top with the non-chocolate dough circle
- Repeat with the rest
- Cut out 8 small triangles from the edge, approx. 1cm of each stack to a create flower shape
- Lightly score a line from the centre of the circle to the centre of each “petal”
- Using the lines as a guide, cut out a triangle from every other “petal” to create a star shape in the centre
- Remove the dough to expose the chocolate underneath
- Transfer shaped dough to baking tray
- Repeat with the rest
- Cover with kitchen towel
- Prove until doubled
- Pre-heat oven - 180°C
- Remove the kitchen towel from the dough
- Add egg and milk to a clean small bowl
- Beat lightly until well combined
- Brush the dough with the egg wash
- Bake until golden brown - 45 min, 180°C
- Remove from oven and continue
- Add water and sugar to a clean saucepan
- Heat until boiling - medium-high heat
- Brush the brioche with syrup
- Transfer onto cooling rack and let cool
- Serve