500 g brioche flour 2 eggs 1 egg yolk 70 g sugar 180 cl milk 30 g butter 20 g fresh baker’s yeast 200 g baking dark chocolate 20 cl plain liquid cream
Melt butter and let cool. Dilute yeast in warm milk. In a bowl, combine flour, sugar and salt. Make a hole in the center and pour beaten eggs, milk and melted butter. Thoroughly work this mixture by hand into a soft dough. Cover the salad bowl with plastic wrap and let dough rise in a warm place until it has doubled in size. Degas dough and set aside in the fridge for 1 hour. Melt chocolate in cream in a bain-marie. Remove from heat and whisk well and refrigerate 30 minutes. Divide dough into 3 equal pieces and roll them into 3 discs about 25 cm in diameter and 2 mm-thick. Spread a ganache layer on a disc, leaving a 1-cm border around the outside edge. Cover with a second disc, seal discs edges and spread another ganache layer. Finally place the third disc and seal. Using a small glass, mark the center of the dough and cut it into 16 quarters. Very gently, grasp two quarters and give them two turns in opposite directions. Repeat procedure with remaining 14 quarters and let dough rise again 30 minutes. Brush with beaten egg yolk and bake for 25 minutes at 180°C.