King Brioche

Chocolate King Brioche

Hi everyone! Last week I’ve shared with you the first recipe of King Cake or “Galette des Rois”. Here’s the King Brioche which is another treat people eat to celebrate the Epiphany. This is an Orange flavored Brioche, filled with Chocolate Cream (Namelaka) and covered with a Cocoa Craquelin, some Praline and Caramelized Hazelnuts ? This Brioche is so soft in the inside with some crunchiness of the craquelin and the hazelnuts.

For 1 brioche of 400g (~18cm in diameter):


  • 200g of flour
  • 100g of butter
  • 15g of sugar
  • 80g of eggs (=1,5 large eggs)
  • 10g of fresh yeast or 3,3g of dry yeast
  • 1,5 tbsp of orange blossom
  • 1,5 tbsp of milk
  • The zest of 1 orange
  • 4,5g of salt


  • 40g of flour
  • 10g of cocoa powder
  • 50g of sugar (white or brown)
  • 40g of butter
  • 1 pinch of salt


  • 35g of hazelnut
  • 35g of almonds
  • 45g of sugar
  • 10g of water


  • 50g of milk
  • 4g of glucose (or honey)
  • 100g of full liquid cream
  • 1,4g of powdered gelatin (or sheets)
  • 85g of dark chocolate

Caramelized Hazelnuts:

  • 35g of hazelnuts
  • 14g of sugar
  • 6g of water

Chocolate Decor (optional):

  • 30g of dark chocolate
  • Some gold powder

Egg Wash:

  • 1 egg
  • 5g of full liquid cream

We’ll start with the Namelaka cream (to make a day ahead):

1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 15min.

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

3. Bring to boil the milk with the glucose (or honey).

4. Pour the boiling milk in 3 times over the chocolate. Mix well between each addition.

5. Add the hydrated gelatin and the cold cream. Mix with a hand blender to homogenize.

6. Refrigerate overnight.

For the Brioche Dough (also to make a day ahead):

1. In a bowl, combine the flour, the sugar, the salt and the orange zests. If you use fresh yeast, crumble it over the flour and add the milk. Otherwise, do step 2.

2.If you use dry yeast, slightly heat the milk (without going over 40°C) and add the yeast. Let it sit for 10min and then add it to the flour.

3. Add 2/3 of the eggs (~60g).

4. Knead at low speed until everything combines.

5. Once everything is homogenous, add the rest of the eggs and the orange blossom.

6. Knead at low speed until you have a smooth ball.

7. Then, add the softened butter cubes little by little. (you must take the butter out of the fridge at least 1h30 before starting so it softens).

You need to add only some cubes at a time, when these incorporate into the dough you can add more.

8. Once all the butter has been added, increase the speed (speed 2-3) and knead for 15-20 more minutes. The dough should come off the edges of the bowl.

9. Form a ball and cover with cling film or a towel.

10. Let it rise in a warm place for 1h30-2h until it doubles in size. I personally preheat my oven to the minimum, turn it off and then place the bowl inside.

11. Then, punch the dough down and form a ball. Wrap it with cling film and refrigerate overnight.

For the craquelin:

1. Cream the softened butter with the sugar.

2. Add the flour, the cocoa and the salt.

3. Roll out the dough between two parchment paper until you can cut a 18cm circle.

4. Refrigerate until use.

For the praline:

1. Roast the almonds and hazelnuts in a 150°C preheated oven for 10-15min. Let them cool down.

2. Heat the sugar and water until it reaches 116°C (or until it boils a lot). Add the almonds and hazelnuts.

3. Stir constantly over medium heat until all the sugar caramelizes.

4. Spread over a silicone mat (or a greased tray) and let it cool down.

5. Once cold, mix until you get a smooth and liquid paste.

6. Add the salt and keep in a jar until use.

For the cooking of the brioche:

1. Take the dough and form a ball.

2. Flour your hands and create a hole in the middle. Widen this hole delicately until it is ~10cm in diameter.

3. Place the dough over a slightly floured baking paper and cover with a towel. Let it rise for ~2h in a warm place (like the oven).

If after 2h it hasn’t completely doubled in size wait a bit more (mine doubled in size after ~2h30).

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

5. Brush the top of the dough with the egg wash mixture.

6. Take the craquelin and cut a disc in the middle of the same diameter as the middle hole of the dough (for me it was ~6,5cm). Also cut some edges of the craquelin to create waves.

7. Place the craquelin over the brioche.

8. Cook for 20-25min. The Brioche should be golden. Let it cool down completely.

For the chocolate decor:

1. Melt the chocolate in a bain-marie.

2. Spread it thinly over a guitar sheet (or plastic sheet).

3. Let it crystallize at room-temperature and then refrigerate.

4. Heat the bottom of a pastry tip with a blowtorch (or the gas) and then cut discs in your chocolate.

5. Draw a line of gold powder with a brush.

For the Caramelized Hazelnuts:

1. Heat the sugar and water until it boils.

2. Add the hazelnuts and stir until they caramelize.

3. Let them cool down over a silicone mat.

4. Store in an air-tight container until use.

It’s time to assemble!

1. Take the Namelaka out of the fridge and place it in a pastry bag fitted with a small tip or a filling tip. Don’t whisk it because it will become too liquid.

2. I suggest you to refrigerate the cream at least 2h so it’s easier to use.

3. Flip the brioche and create several holes.

4. Fill each hole generously with the cream. Remove the excess.

5. Flip the brioche back.

6. Place the praline in a pastry bag with no tip. Pipe a thick line of praline over the craquelin.

7. Chop the caramelized hazelnuts and place them over the praline.

8. Also add your chocolate discs.

Your King Brioche is ready! Enjoy!

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: or send me a DM on my Instagram account: blog_justonemorecake, I will post them at the end of the post 🙂

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