A recipe of chocolate and hazelnut brioche, in the form of snails, visual effect guaranteed! This recipe is ultra delicious, but requires several rest periods, so it will be necessary to plan the required time… but it is so worth it!
Prep Time: 1 hour
Rest Time: 4 hours
Baking Time: 15 to 18 minutes at 375°F (190°C)
Difficulty: moderate
Yield: approx. 14 snails
For the brioche dough
For the chocolate-hazelnuts filling
Preparation of the brioche dough: in the robot bowl, mix all the ingredients, making sure that the salt and yeast are not in direct contact. Mix for 10 minutes until a homogeneous dough is obtained.
Cover and let rise for 1 hour.
Make a flap, then place the dough in the refrigerator for 1 hour.
Meanwhile, prepare the filling: finely chop the dark chocolate and put it in a stainless steel bowl with the brown sugar.
Heat the cream, but do not cook it. Pour it over the chocolate and mix well until you obtain a smooth cream.
Add the cocoa powder, mix well, then add the butter and mix again.
Stir in the nutella and mix until the filling is smooth and homogeneous. Let cool until the cream has a soft spread consistency.
Shaping: Fill 2 plates with baking paper. Place the dough on a floured work surface and degaze it lightly by gently pressing with your fingers. Then roll out the dough using the rolling pin, so as to form a rectangle 3 times longer than wide (about 6-8 inches x 17-23 inches; 15-20 cm x 45-60 cm).
Spread 1/3 of the filling on the bottom 2/3 of the dough.
Fold the “bare” end of the dough over the center of the long rectangle….
… and then bring the other end over it.
Place the dough on a floured board, cover with cling film and chill for 30 minutes.
Place the dough back on the floured work surface, turn a quarter turn (opening on the right) and spread 1/3 of the filling, repeating the previous steps. Put the dough back on the board and put it back in the fridge for 20 minutes.
Place the dough piece on the floured work surface, turn it 1/4 turn and spread it again in length and width so as to form a rectangle of about 13 x 17 inches (35 cm x 45 cm).
Spread the remaining filling, making sure to leave an edge of about 0.4 inch (1 cm). Roll out the dough, tightening to the maximum. Pinch the ends to close the roller, place the opening underneath.
Cut 14 slices about 1.5 inch (4 cm) wide and place them on the baking trays, without sticking them together. Cover and let rise for 1 hour.
Preheat the oven to 375°F (190°C). Brush the snails with the egg. Bake for about 15 to 18 minutes.
Let the snails cool down and enjoy without further delay!
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