Chocolate & Praline Spread with Brioche

Name: Chocolate & Praline Spread with Brioche
Yield: Makes 8-10 slices
Ingredients: 175 g (6 oz) Praline Paste; 50 g (1¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 50 g (1¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 175 g (6 oz) fine milk chocolate (35% cocoa solids), finely chopped; 175 g (6 oz) fine milk chocolate (35% cocoa solids), finely chopped; 200 ml (7 fl oz/generous ¾ cup) whipping (pouring) cream; Egg wash; 120 g (4¼oz) unsalted butter, cut into cubes and at room temperature, plus a little extra for greasing the tin (pan); 10 g (¼ oz) fresh yeast; 140 g (5 oz) whole eggs (about 3 eggs); 30 g (1 oz) caster (superfine) sugar; 6 g (1 tsp) salt; 200 g (7 oz/1⅓ cups) plain (all-purpose) flour, sifted, plus a little extra for dusting the tin (pan)

Preparation info

Makes
8-10
slices

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Equally perfect as a lazy weekend breakfast in bed and a contemporary afternoon tea.

Ingredients

For the brioche

200 g (7 oz/1⅓ cups) plain (all-purpose) flour, sifted, plus a little extra for dusting the tin (pan)

Breakfast
Vegetarian

Method

To make the brioche:

Put the flour, sugar and salt into the bowl of an electric mixer fitted with the dough hook. In a separate bowl, crumble the yeast into the eggs and mix. Add this to the dry ingredients.
Mix on a moderate speed for 10-12 minutes until the mixture becomes elastic and comes away from the side of the bowl.