Chocolate-Hazelnut Tropézienne

Updated at: Thu, 17 Aug 2023 03:12:08 GMT

Step 1

Prepare the dough. In a stand mixer, knead all the ingredients, except the butter, until the dough comes away from the sides of the bowl. Add the butter and continue kneading until the dough comes together again.

Step 2

Collect the dough using a spatula: it must be soft and a little elastic.

Step 3

Put it in a salad bowl. Cover with a cloth and leave to rest for 2 hours in the refrigerator. Preheat the oven to 160°C 320F Roll out the dough to 3mm.

Step 4

Cut the dough into 11 cm disks, then let them “rise” for about 40 minutes in a warm place (25°C). Glaze them with egg yolk, and sprinkle with 2 tablespoons of hazelnuts, granulated sugar and cocoa nibs. Bake for 15 mins.

Step 5

Prepare the ganache. Melt the chocolate in a bain marie. Pour in the milks and cream. Emulsify with an immersion blender. Let cool. Prepare the whipped cream: Sprinkle gelatin over two tablespoons of water, wait until fully bloomed and then carefully melt just until clear and free of granules. Add a splash of room temp cream and stir together. Whip the rest of the cream with the sugar and the seeds of the vanilla pod, once it achieves soft peaks add the gelatin mixture and mix until combined. Let the cream firm before piping.

Step 6

Check the baking of the brioches and extend it for a few minutes if necessary. Let them cool to room temperature, then cut them in half, lengthwise, using a bread knife.

Step 7

Prepare the syrup: bring 34 cl of water to the boil with the sugar and the zest. Remove from the heat and leave to infuse for 30 minutes. Filter the syrup, then use it to carefully coat the inside of the buns with a kitchen brush.

Step 8

Put the ganache and the whipped cream in 2 bags fitted with plain nozzles (n° 10 or 12). Garnish the bases of the brioches, alternating balls of ganache and vanilla whipped cream

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