Chocolate star brioche {vegan}

I know, aujourd’hui c’est la chandeleur, mais comme je suis une rebelle je ne vais pas vous proposer une recette de pâte à crêpes Today ! Le goûter c’est sacré par chez nous et comme Mini Mademoiselle adoooooore la brioche et que ça faisait longtemps que je n’en avais pas fait, je me suis lancée dans la recette d’une brioche étoile au chocolat. Ces derniers temps, je suis partagée entre le fait de découvrir au plus vite notre deuxième Mini Mademoiselle et profiter aussi de notre vie à trois, le calme avant la tempête ! In short, I also try to have the same attention as usual for Mini Mademoiselle because I already do fewer activities with her, I don't want to leave her behind (brief reflection from mothers 8 days of the term, probably the hormones, mothers of a second will surely understand me !). Anyway, let’s talk again about this vegan star brioche, a little killing that I'm sure won't last the day, finally with us this is what happened ! We often see recipes based on spread but here I wanted something a little different (and also because the pot of spread does not pass the test of 3 days around here !), the brioche is therefore garnished with a vegan chocolate pastry cream, which makes it as soft as possible !

I had a lot of fun starting to shoot a little again, I think that after giving birth I would surely desert this space a little more but I hope that I will still come back to see you soon !

Chocolate star brioche {vegan}

2017-02-01 12:41:58

Pour 1 brioche

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Ingredients

1. 450 g of flour T65
2. 170 g vegetable margarine
3. 150 ml of vegetable milk (here almond)
4. 80 g cane sugar
5. 1 pinch of salt
6. 1 packet of baker's yeast
7. FOR THE CHOCOLATE CREAM
8. 45 cl of vegetable milk with hazelnuts
9. 150 g good dark chocolate
10. 80 g cane sugar
11. 6 tablespoons of cornstarch

Preparation

1. Make the cream, To do this, melt the chocolate in a saucepan with the milk and then bring everything to a boil.. Mix together the starch and sugar and pour the chocolate milk over the mixture. Pour the mixture into the saucepan and gently bring to the boil while stirring so that the cream thickens.. Pour the cream into a salad bowl, cover with film and set aside to cool. 2 hours.
2. For the brioche, put the yeast with 2 teaspoons of lukewarm water and let it sit 10 minutes.
3. Put the flour, sugar, salt and vegetable milk in a salad bowl. Add the yeast, knead 5 minutes then add the margarine and continue kneading 10 minutes to obtain a nice elastic dough.
4. Let the dough rest covered in a warm place for 2 hours.
5. Punch down the dough with your fist and cut it into four equal pieces of dough..
6. Roll out the first piece of dough into a round shape then add a third of the cream on top. Do the same with the other two pieces of dough and finish with a last one without cream. Regularize the round shape with a knife if necessary.
7. Then place a glass in the center of the circle then cut from the center into 12 parts. Twist the parts and glue them two by two. let stand.
8. Preheat the oven to 200°.
9. Bake 12 minutes, lower to 180° and continue 15 minutes.

aime & mange https://aime-mange.com/

Emilie