Chocolate brioche with chocolate and hazelnut spread and sugared rose petals

6 servings Prep: 1 hr, Cooking: 50 mins By Food24
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Ingredients (19)

10 ml instant dried yeast
25 ml water — tepid
250 g flour — cake
30 ml sugar
5 ml salt
3 eggs — beaten
150 g butter — cubed
orange — zest only
200 g white chocolate — melted
200 g dark chocolate — melted
30 ml rum — dark
Chocolate spread:
20 g hazelnuts — toasted
60 ml sugar
450 g dark chocolate — melted
100 g butter — soft
250 ml cream
Rose petals:
1 eggs — whites only, whisked
30 ml castor sugar
60 ml pistachios — chopped, to serve
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For the brioche:

Dissolve the yeast in the water. Sieve the cake flour onto a clean work surface and form a well. Sprinkle the sugar and salt on the inside of the well walls. Pour in the yeast mixture and break the eggs into the center. Mix the eggs and yeast in gradually by pulling in the sides of the well, until all the flour has been incorporated. 

Knead the dough for 10 minutes until it loses its stickiness. Knead cubes of the butter into the dough with your hand, one at a time, until all incorporated. Mix in the orange zest. 

Place the dough in a lightly greased mixing bowl, cover with plastic wrap and leave it in the fridge overnight until tripled in size.
Knock down the dough. Roll the dough out into a rectangle with a thickness of 3 cm and pour over the melted white chocolate and dark chocolate. Roll the dough into a sausage-shape and cut horizontally though the dough leaving the top attached. Knot the two pieces of dough together and pinch together the ends. 

Transfer the brioche to a lined baking tray. Cover with a cloth and allow it to rise for 1 hour, in a warm place, until doubled in size. 
Pre-heat the oven to 220°C. Glaze the top of the brioche with egg-wash and bake for 10 minutes. Reduce the heat to 190°C and bake for a further 30-40 minutes until golden and cooked through. Glaze with the rum while warm and allow to cool. 

For the chocolate spread:

Blend the toasted hazelnuts and sugar in a food processor until the mixture becomes a paste. Set aside.

Combine the warm melted dark chocolate with the butter and mix until smooth. Combine with the cream and hazelnut paste and mix until combined. Cool in the fridge for 15 minutes.

For the rose petals:

Paint each rose petal with the egg whites and dip them into the sugar. Place on a lined baking tray and leave it to set for at least 2 hours or overnight until firm.

Serve the brioche with the chocolate and hazelnut spread on the side. Garnish with the chopped pistachios and sugared rose petals.

TIP : The rum can be replaced with orange juice for a non-alcoholic version.

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Recipe by Chelsea McMillian of The Institute of Culinary Arts.

Are you a student chef with a passion for developing new and exciting recipes? Enter our NextGen competition!

Also try these recipes:

Chocolate, honey and hazelnut fridge fudge
Banana rum and hazelnut crumble
Sweet berry, hazelnut and dark chocolate brioche swirl


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