A great spread to serve with hot brioche, all homemade: choose a good dark chocolate and follow Anne-Sophie Pic's foolproof recipe.
For the brioche dough
- 250 g flour
- 8 g salt
- 40 g sugar
- 12 g brewer's yeast
- 125 g butter
- 250 g eggs + 1 yolk for browning
- 60 g sunflower seed oil
For the spreadable cream
- 250 g liquid cream
- 35 g sugar
- 200 g dark chocolate
- 200 g hazelnut paste (see alternative below)
- 20 g sunflower seed oil
Materials
Electric mixer
The day before, in the bowl of the planetary mixer, combine the flour, salt, sugar, baking powder and half the eggs. Mix with the dough hook (a tool included in the planetary mixer and used to make bread dough) for 5 minutes, then add the chopped butter. As soon as the dough comes together well, gradually pour in the oil and the rest of the eggs. When the dough has absorbed them, let it rise for 45 minutes at room temperature. After this time has elapsed, store it in the refrigerator for 24 hours.
The next day, shape the dough into the shape of a string and place it in a rectangular mold. Extract the yolk from the eggs and, with a kitchen brush, run it over the surface of the brioche to brown it better when baking. Let the brioche rise for 2 h at room temperature and bake in the oven at 150 °C for 30 min.
Then boil the liquid cream and sugar in a small saucepan. In a salad bowl break up the chocolate, add the hazelnut paste, pour the boiling mixture over it, mix well and then pour in the oil. When the spread is smooth, put it in a container, let it rest for 30 minutes, then enjoy it or store it in a cool place.
Cut the brioche into slices and serve with the cream to taste.
No hazelnut paste on hand?
Here's how to make it at home!
Toast 200 g shelled hazelnuts for 15 min in an oven preheated to 150 °C. Remove them from the oven, let them cool and then blend them finely to make the desired paste.
Store the cream spread in the refrigerator. Just remember to take it out 30 minutes before tasting to soften it.
Recipe from the chef's official website
