Gianduja Brioche Recipe

Difficulty difficult

Cooking time 15 minutes

Preparation and rest 120 minutes

Recipe for 10 people people

Ingredients

BRIOCHE DOUGH:

210 g of T45 semolina flour
4 g fine salt
39 g caster sugar
125 g eggs
8 g fresh yeast
110 g butter
4 g orange blossom
6 g of dark rum

GIANDUJA GANACHE:

84 g of UHT cream
66 g whole milk
99 g of gianduja milk preferably Valrhona
50 g hazelnut paste
1 g of fleur de sel

GILDING:

100 g whole eggs
15 g of UHT cream

THE MIXTURE TO SPRINKLE BEFORE COOKING:

50 g of granulated sugar
50 g of roasted chopped hazelnuts

THE GOURMET HAZELNUT COATING

150 g milk chocolate
Piedmontese birds
1 g of bronze shimmer
350 g Valrhona Jivara couverture (milk chocolate)
35 g grape seed oil
90 g chopped hazelnuts

Make this recipe with :

Preparation

Step 1: The brioche dough

In a mixer bowl and using the hook, knead together the flour, salt, sugar, eggs and yeast at ^2nd speed until the dough comes away from the sticks.
Mix well and add the butter, previously cut into small cubes, as well as the orange blossom and the dark rum.
Knead until completely homogenized, the dough should be at 24°C at the end of kneading.
Leave for 45 minutes at room temperature and give a flap then place in the refrigerator until the next day.

step 2: The gianduja ganache

Bring the cream and milk to a simmer.
Pour in three times over the Gianduja, the hazelnut paste and the fleur de sel.
Make a nice emulsion, mix to perfect it and set aside in the refrigerator.

step 3: The gilding

Mix the eggs and cream, set aside.

Step 4: The mixture to sprinkle before cooking

Mix the two elements and set aside.

Step 5: The delicious hazelnut coating

Melt the milk chocolate coating with the grapeseed oil and mix.
Add the hazelnuts, mix and set aside.
Mix the eggs and cream, set aside.

Assembly and finishing:

With the cold brioche, weigh and shape into balls of 35 g each.
Make these balls rise in individual brioche molds, brown them using a brush, sprinkle them with the mixture and cook them for 15 minutes at 160°C.
Unmold, cool to room temperature and fill with gianduja ganache using a piping bag.
Coat the base in the gourmet mixture at 35°C and set aside at room temperature until ready to serve.

The Chef's words

"This gianduja brioche is a true work of pastry art, where each step of preparation is a celebration of indulgence. The brioche dough, enriched with orange blossom and rum, is both light and fragrant, providing a perfect base for the creamy gianduja ganache. The gourmet hazelnut and milk chocolate coating adds an extra dimension, transforming each bite into an unforgettable experience. This dessert, as complex as it is delicious, is an ode to the art of pastry."