Small Chocolate and Caramel Filled Brioches

Casseroles et claviersReviews(2)
Cyndee N.: "I think that I would try putting the dough in muf…" Read More
11Ingredients
890Calories
105Minutes

Slightly sweet brioche is baked in individual portions for the perfect sized-treat. The delicate dough is stuffed with chocolate caramel. The sweet fillings are the perfect contrast to the airy dough. These are great for a simple dessert and you can enjoy them at brunch for a nice little sweet treat.

Ingredients

  • 100 grams dark chocolate
  • 100 milliliters whipping cream
  • 5 caramels (soft, candy)
  • 10 milliliters whipping cream
  • 3 eggs
  • 350 grams flour
  • 120 grams butter (cut into pieces)
  • 50 grams sugar
  • salt
  • 10 grams fresh yeast
  • 1 egg yolk

Directions

  1. For the chocolate-caramel filling: chop chocolate coarsely and place it in a bowl.
  2. Gently heat the liquid cream with caramel candies. When melted, pour the mixture over the chocolate and gently stir it together with a spatula (don't use a whisk so as not to incorporate any air). Let cool.
  3. If you have a bread machine, place the lightly whipped eggs, liquid cream, and butter inside. Add sugar, salt, flour, and crumble the yeast on top. Set a without a cooking programme.
  4. For handmade dough, lightly warm the cream and crumble the yeast in it.
  5. Stir.
  6. Mix the flour, sugar, and a pinch of salt on a floured surface.
  7. Make a well and pour in the whisked eggs, cream, and butter.
  8. Gradually stir in the flour with your fingertips. Once a ball is formed, knead it for about 15 minutes.
  9. If after 15 minutes, the dough still sticks to the finger, add a little flour.
  10. Wrap the dough in a towel, store away from drafts, and let rise for 1 hour 30 minutes.
  11. Divide the dough into 6 balls and place them on a baking plate previously lined with parchment paper.
  12. Cover with a cloth and let rise again for about 30 minutes.
  13. Preheat oven to 400 degrees Fahrenheit.
  14. Brush the top of the buns with egg yolk diluted in a little water and bake for about 20 minutes. Let cool.
  15. Cut off the top of the buns and remove some of the bread inside forming wells in each one.
  16. Fill the wells with the chocolate-caramel and cover with the top hat.
Discover more recipes from Casseroles et claviers

NutritionView more

890Calories
Sodium20%DV470mg
Fat68%DV44g
Protein33%DV17g
Carbs35%DV105g
Fiber20%DV5g

PER SERVING *

Calories890Calories from Fat400
% DAILY VALUE*
Total Fat44g68%
Saturated Fat25g125%
Trans Fat
Cholesterol295mg98%
Sodium470mg20%
Potassium350mg10%
Protein17g33%
Calories from Fat400
% DAILY VALUE*
Total Carbohydrate105g35%
Dietary Fiber5g20%
Sugars33g66%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Cyndee N. 1 Nov 2015
I think that I would try putting the dough in muffin tins and filling BEFORE I baked them by pressing a hole in the center of the dough, putting filling in and then adding a piece of the dough to the top to cover. I am going to try it at work. ;-)
Kara S. 12 Jul 2015
Since I do not have a bread machine, I mixed these by hand and they turned out great. Make sure you plan your cooking time as there are a couple of rises in the recipe.