Ingredients (serves 4) :
500g organic flour type T55
10g fleur de sel
75g organic cane sugar
75g warm organic milk
15g fresh yeast
4 organic eggs
300g Jean-Yves Bordier butter, at temperature
50g Valrhona dark chocolate
50 Terra Candido Piedmont hazelnuts, chopped
1 organic egg
1 tablespoon warm water
Recipe:
Place flour, salt and sugar in a food processor fitted with a hook. Add the milk, baking powder and eggs. Mix to a smooth paste. Add the butter and mix again. When the dough is smooth, place it in a bowl, wrap it in plastic wrap and set aside, away from draughts, for around 2h00.
Using a rolling pin, roll out the dough into a rectangle, sprinkle with crushed chocolate and hazelnuts, then roll up. Place the boudin in a kougloff dish or cake tin.
Beat the egg, then add the warm water. Brush the brioche with the gilding. Set aside and let the dough rise for a further twenty minutes in a 35-degree oven.
Brown the brioche once more, then bake for 30 min at 180°C.
Cut out a pretty slice on a plate and enjoy with an espresso or hot chocolate!
