Chocolate Brioche Roll

• 200 g CHOCOLATE SPREAD (SEE N° 299)
• 130 ml SEMI-SKIMMED MILK
• 11 g DRY YEAST
• 3 EGG YOLKS
• 300 g PLAIN FLOUR
• 40 g SUGAR
• 40 g DICED SOFT BUTTER
• 50 g CHOCOLATE CHIPS (OPTIONAL)
• PINCH OF SALT

Place the milk and yeast in the bowl fitted with the kneading/grinding tool and heat at 35°C at speed 5 for 3 mins. Add the flour, 2 egg yolks, salt, sugar and butter. Launch the P2 pastry program.

Work the dough by hand for 1 min and roll out using a rolling pin to form a rectangle. Cut 8 strips and brush them with the chocolate spread.

Roll each band on itself and place in a cake tin sealing them. Leave to rest for 1 hr 30 mins away from any draughts.

Preheat the oven to 165°C. Brush the brioche with the remaining egg yolk and sprinkle with chocolate chips. Bake for 25 mins.

TIP You can replace the spread with creamed almonds, jam, etc.