Chocolate & pistachio rolls

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Chocolate rolls

For 7 large chocolate rolls

Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min

[ingredients title=”Ingredients”]

• 200ml semi-skimmed milk
• 60g sugar in powder
• 1,5 tsp salt
• 2 eggs
• 500g flour
• 25g fresh baking yeast
• 2 tbsp orange flower water (optional)
• 70g soft butter at room temperature
• Egg wash : 1egg, pistachio
• 100g chocolate paste
• Pistachio

[/ingredients]

PREPARATION

• In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
• Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
• After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
• In the bowl form a ball with the dough.
• Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.

• Let rise for 1h30. The dough will double in volume.

• Flour a clean a work surface and knead the dough to expulse the air bubbles. Form a ball.

• Roll out the dough.

• Spread the chocolate paste and let 1 cm on each side without chocolate paste. Sprinkle pistachio on all the surface.

• Roll the dough on itself.

• Cut the dough in 7 pieces – 5cm large – in the length side.
• Place these 7 rolls in in round pan and cover with a towel and let in a warm place.

• Let rise for 45 minutes. The brioche will double.
• Beat the egg with a fork and brush the braid with a brush.
• Sprinkle generously with pistachio.
• Turn on the oven to 180°C and put the brioche in the cold oven.
• Bake for 20 to 30 minutes until golden brown.

Imprimer

Chocolate rolls

For 7 large chocolate rolls Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min

Ingrédients

• 200 ml semi-skimmed milk
• 60 g sugar in powder
• 1,5 tsp salt
• 2 eggs
• 500 g flour
• 25 g fresh baking yeast
• 2 tbsp orange flower water optional
• 70 g soft butter at room temperature
• Egg wash : 1egg pistachio
• 100 g chocolate paste
• Pistachio

Instructions

1. In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
2. Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
3. After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
4. In the bowl form a ball with the dough.
5. Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.
6. Let rise for 1h30. The dough will double in volume.
7. Flour a clean a work surface and knead the dough to expulse the air bubbles. Form a ball.
8. Roll out the dough.
9. Spread the chocolate paste and let 1 cm on each side without chocolate paste. Sprinkle pistachio on all the surface.
10. Roll the dough on itself.
11. Cut the dough in 7 pieces - 5cm large - in the length side.
12. Place these 7 rolls in in round pan and cover with a towel and let in a warm place.
13. Let rise for 45 minutes. The brioche will double.
14. Beat the egg with a fork and brush the braid with a brush.
15. Sprinkle generously with pistachio.
16. Turn on the oven to 180°C and put the brioche in the cold oven.
17. Bake for 20 to 30 minutes until golden brown.