Chocolate brioche tart

Ingredients

6 servings

• 250 g flour
• 30 g sugar
• 1 egg
• 5 g salt
• 110 g milk
• 10 g fresh baker's yeast
• 100 g butter
• 50 g chocolate chips
• 57 g egg yolk
• 63 g sugar
• 13 g flour
• 13 g cornstarch
• 63 g chocolate
• 315 g whole milk
• 10 cl heavy cream
• 1 egg yolk

Steps

1. 1

   Preparation of the brioche dough: In a robot bowl (or a mixing bowl) add the crumbled yeast, cover with flour, sugar, and salt. Make a hole in the middle and add the milk and egg. Knead for 10 minutes with the robot or by hand.

2. 2

   Then add the butter (cut into small cubes) in several batches until completely incorporated (this takes about 10 minutes).

3. 3

   Knead one last time for 7 minutes.

4. 4

   If your brioche dough is sticky, do not hesitate to add flour. Form a ball and place it in cling film. Let it rest overnight in the refrigerator.

5. 5

   Preparation of the chocolate pastry cream: Whisk the yolks with the sugar until pale, then add the flour and cornstarch.

6. 6

   At the same time, boil the milk and heavy cream. Then add 1/3 of the milk to your egg/sugar/flour/cornstarch mixture.

7. 7

   Return the entire mixture to medium heat and whisk non-stop until a creamy texture is obtained.

8. 8

   Off the heat, add the previously melted chocolate.

9. 9

   Place your pastry cream in a flat-bottomed container, cover with plastic wrap pressed directly onto the surface, then let it cool overnight in the refrigerator (or at least 4 hours).

10. 10

    The next day, take your brioche dough out of the refrigerator, then on a floured work surface, add the chocolate chips so that they are evenly distributed in the dough.

11. 11

    Roll out the brioche dough to form a disc 24cm in diameter. Circle it using a ring of the same diameter. Let it rise at room temperature for 45 minutes.

12. 12

    Add the chocolate pastry cream, previously whisked, to the center of the dough, leaving 2cm free on the sides. Let it rise again for 45 minutes.

13. 13

    Mix the egg yolk and liquid cream, then apply the egg wash to the free sides of the brioche.

14. 14

    Bake for 30 minutes at 180°C until the edges of the brioche are golden brown.

15. 15

    Remove the ring, let it cool completely before eating.