Recipe of the Brioche Gianduja

Recette de la Brioche Gianduja for 10 people

Brioche dough

  • 210 g oatmeal flour T45
  • 4 g of fine salt
  • 39 g of caster sugar
  • 125 g of eggs
  • 8 g of fresh yeast
  • 110 g of butter
  • 4 G of orange flower
  • 6 g of brown rum

The gianduja ganache

  • 84 g of UHT cream
  • 66 g of whole milk
  • 99 g of gianduja milk preferably Valrhona
  • 50 g of hazelnut paste
  • 1 g of flower of salt


  • 100 g whole eggs
  • 15 g UHT cream

The mixture to sprinkle before cooking

  • 50 g granulated sugar
  • 50 g of chopped roasted hazelnuts

The hazelnut gourmet coating

  • 150 g of milk chocolate
  • hazelnuts from Piedmont
  • 1 g of bronze glitter
  • 350 g of Jivara Valrhona couverture (milk chocolate)
  • 35 g of grape seed oil
  • 90 g of chopped hazelnuts


step 1: The brioche dough

  • In a mixer bowl and using the hook, knead together the flour, salt, sugar, eggs and yeast in 2nd speed until the dough comes apart.
  • Homogenize and add the butter previously cut into small cubes as well as the orange blossom and the brown rum.
  • Knead until complete homogenization, the dough must be at 24°C at the end of kneading.
  • Point 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 three times over the Gianduja, the hazelnut paste and the fleur de sel.
  • Make a nice emulsion, mix to perfect it and keep in the fridge.

step 3: Gilding

  • Mix the eggs and the cream and set aside.

step 4: The mixture to sprinkle before cooking

  • Mix the two elements and set aside.

step 5: The hazelnut gourmet coating

  • Melt the milk chocolate couverture with the grape seed oil and mix.
  • Add the hazelnuts, mix and set aside.
  • Mix the eggs and the cream and set aside.

Assembly and finishing : 

  • With the cold brioche, weigh and shape balls at 35 g each.
  • Grow the balls in individual bun moulds, gild them with a brush, sprinkle them with the mixture and bake them for 15 minutes at 160°C.
  • Turn out of the moulds, cool to room temperature and garnish with gianduja ganache using a pocket.
  • Coat the base in the gourmet mixture at 35°C and keep at room temperature until tasting.


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