Brioches

Chocolate and Sesame Rolled Brioche

Hi everyone! Today’s recipe is very very easy to make. A few weeks ago I’ve made some Sesame Praline for another recipe and I had some left. In order not to waste it I’ve tried to find with what other ingredients I could combine it. Well, with dark chocolate it combines amazingly, it is a must-try 🍫 Those Rolled Brioches are filled with a chocolate and sesame ganache with some roasted sesame seeds and topped with dots of sesame praline. The recipe is really not complicated you’ll see!

For 20 rolled brioches:

Dough:

  • 108g of whole milk
  • 4,5g of dry yeast
  • 1 large egg (60g)
  • 38g of butter
  •  300g of flour
  • 1/2 tsp of salt
  • 55g of sugar

Sesame Praline:

  • 100g of sesame seeds
  • 50g of sugar
  • A bit of oil*
  • 2 pinches of salt

*You can either use sesame oil for even more taste, or neutral oil like sunflower.

Filling:

  • 125g of dark chocolate (70% is perfect)
  • 125g of full liquid cream
  • 25g of butter
  • 50g of sesame praline
  • 20g of sesame seeds

Egg wash:

  • 1 egg
  • 1 tbsp of milk

Syrup (for the shine, optional):

  • 20g of sugar
  • 20g of water

Let’s get started!

1. Slightly warm the milk (don’t exceed 40°C). Pour it into your mixing bowl. Add the dry yeast and mix. Let it sit for 10min.

yeast

2. Add the flour, the sugar, the salt, the softened butter and the egg.

3. Knead with the dough hook at low speed until everything is perfectly combined. You can also do it by hand 💪🏻

dough

4. When everything is combined, you can increase the speed (4 out of 7) and knead for 10 more minutes. The dough should be elastic and a bit sticky.

dough

5. Cover the bowl with cling film (or a towel) and let it rise in a warm room for 1h30-2h (you can also preheat the oven to the minimum temperature, turn it off, and place the bowl inside).

dough

For the praline:

1. Roast the sesame seeds ~15min in a 150°C/302°F preheated oven. They must be golden.

2. Place the sugar in a saucepan and cook over medium heat. It will start to caramelize. You can stir the places that have already caramelized.

3. When the caramel has a nice color, pour it over a silicone mat (or greased baking tray) and let it cool down.

caramel

4. Place the sesame seeds with the cold caramel and the salt into a food-processor. Blend until you get a smooth paste. If you have a powerful machine, you can keep mixing until it becomes more liquid. Otherwise, add a bit of oil and mix.

5. Keep in a container until use.

For the ganache:

1. Melt the chocolate in a bain-marie (or microwave).

2. Bring to boil the cream.

3. Pour the boiling cream in 3 times over the melted dark chocolate. Mix vigorously between each addition.

cream

4. Add the butter and the sesame praline (50g). Keep the rest of the praline aside for the topping.

5. Let it cool down at room-temperature and then in the fridge until it thickens and has a texture similar to chocolate spread.

ganache

It’s time to assemble!

1. When the dough has doubled in size, punch it down with your fist and place it over a floured work surface.

2. Roll out the dough into a 33x50cm rectangle.

dough

3. Spread a generous amount of ganache over the surface. Sprinkle with some roasted sesame seeds.

4. Fold the dough lengthwise. Cut 2cm wide strips.

5. Twist each strip and roll it around your forefinger and middle finger and pass the edge inside the hole. I know it sounds tricky but when you try it is very instinctive and not complicated.

twisted strips

6. Place your rolled brioches over a baking tray covered with parchment paper. Cover them with a towel and let them rise for 1h (at room-temperature because we’ll have to preheat the oven).

brioche

7. Preheat the oven to 180°C/356°F fan-assisted.

8. Brush the top of the brioche with the egg wash mixture (egg + milk) and sprinkle with some sesame seeds.

brioche

9. Cook for 10-12min. The brioches should have a nice golden color.

brioche

For the syrup:

1. Bring to boil the water and sugar.

2. Brush the top of the brioches with this syrup when they are still hot.

3. Place 50g of praline in a pastry bag (with no tip) and pipe 3-4 dots over each brioche.

Your Chocolate and Sesame Brioches are ready! Enjoy!

Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!

Leave a Reply

Your email address will not be published.