Breakfast

Laetitia Dileta's chocolate and praline brioche

Milk chocolate and praline brioche, enriched with caramelised hazelnuts and shaped into balls to share.

Total time
210 min
Budget
Small budget
Difficulty
Easy
Servings
6 people
Laetitia Dileta's chocolate and praline brioche
You may know Laetitia Dileta, particularly for her work as an events pastry chef at Maison Philippe Conticini. I have known her for several years and appreciate her love of sharing, generosity and kindness. I naturally took part in the Advent calendar she organised on her Instagram account. Here I share one of the recipes she developed with our products.

Prepare everything

Ingredients

6 pers.

Tick the ingredients you already have.

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Milk chocolate and praline SelectionPoids - 100g
    Qty: 111,99 €
    Find out more
  • Hazelnut spread SelectionPoids - 210g
    Qty: 117,90 €
    Find out more

Brioche dough

Chocolate and praline mixture

Glaze and finishing touch

Selection total 29,89 €

Step by step

Method

Follow each step in order.

Active preparation
30 min
Cooking
30 min
Resting
150 min

Brioche dough

  1. 1

    Gather the dough ingredients

    Put the water, thick crème fraîche, milk, fleur de sel sea salt, flour, praline paste for the dough, brown sugar and baker's yeast into the mixer bowl.

  2. 2

    Knead at low speed

    Knead with the dough hook at speed 1 for 5 minutes to combine all the ingredients.

  3. 3

    Develop the dough

    Switch to speed 2 and knead for another 5 minutes to develop the gluten.

Chocolate and praline mixture

  1. 4

    Melt the chocolate and butter

    While kneading, melt the milk chocolate and butter in a bain-marie. Add the praline paste for the chocolate mixture at the last moment, then stir.

Brioche dough

  1. 5

    Add the chocolate and praline mixture

    Add the melted mixture to the dough. Knead at speed 1 for 5 minutes to incorporate it.

  2. 6

    Add the caramelised hazelnuts

    When the dough comes away from the sides, add the chopped caramelised hazelnuts. Mix at speed 1 to distribute them.

  3. 7

    Shape the balls

    Divide the dough into 55 g pieces and roll into balls using the palm of your hand. Arrange on a baking tray lined with baking paper.

  4. 8

    Let rise

    Place the tray in the switched-off oven with a saucepan of hot water and leave to rise for 2 h 30. At the end of the rise, remove the tray and saucepan before preheating the oven to 160 °C.

Glaze and finishing touch

  1. 9

    Glaze and sprinkle

    Mix the egg yolk and pouring cream intended for the glaze, then carefully brush the dough balls. Sprinkle with brown sugar, chopped caramelised nuts and chopped hazelnuts.

Brioche dough

  1. 10

    Bake the brioche

    Bake at 160 °C for 30 minutes.

    160 °C