Brioche crown with chocolate and hazelnuts {vegan}

brioche des rois vegan

C’est parti mon kiki pour la saison des galettes et autres couronnes briochées, bref c’est l’Epiphanie ! Bon clairement sur le blog, il y a déjà moult recettes de galettes des rois et de brioches mais bon que voulez-vous, je trouve toujours une petite idée de plus à vous proposer. Cette année c’est la team brioche qui est à l’honneur, avec une couronne briochée bien décadente, fourrée à la crème pâtissière au chocolat (voilà le pourquoi du comment de la recette d’hier !). Et comme le chocolat c’est encore meilleur avec des noisettes, I didn’t hesitate long for this classic but delicious duo !

The combo of soft brioche and melting custard is just perfect,

a real pleasure in the mouth ! And then the small roasted hazelnuts which add crunch… I can tell you that this brioche did not last long here ! In addition, we're not going to lie to each other, the vegan version is still much lighter than a butter version and that doesn't take away anything from the deliciousness ! If you ever wanted a pancake recipe, I refer you to miso pancake, chestnut pancake or the most fun with yuzu. In short, I am sure that you will find your happiness ! SO, team brioche crown or team galette ?

Hazelnut chocolate brioche
crown of kings recipe

Brioche crown with chocolate and hazelnuts {vegan}


vegan brioche crown
  • 350 g T80 flour
  • 40 g whole sugar
  • 50 g neutral vegetable oil
  • 2 tablespoons of soy yogurt
  • 125 ml of soy milk
  • 1/2 packet of baker's yeast
  • 1 pinch of salt
  • Chocolate custard (half the recipe is enough)
  • 50 grams of hazelnuts
  • Pearl sugar
  • Maple syrup
  • Vegetable milk
  • Custard must be prepared two hours before and kept cool.
  • For the brioche, put the yeast with 2 teaspoons of lukewarm water in a ramekin and let sit 10 minutes.
  • Put the flour, sugar, salt, yogurt and vegetable milk in the bowl of a food processor fitted with a leaf. Add the yeast, knead then add the oil and continue kneading 15 minutes then to obtain a nice smooth and elastic dough.
  • Let the dough rest covered in a warm place for 2 hours.
  • Meanwhile, roast the hazelnuts in the oven at 180° for 10 minutes and stirring from time to time, crush them then reserve.
  • On a floured surface, roll out the dough into a rectangle shape (long part in front of you and on 4-5 mm thick).
  • Keep a small piece of paste for welding the crown.
  • On the high edge, cut vertical strips of dough 10 cm on 1 cm wide.
  • Pipe the pastry cream into sausages lengthwise close to you, put the beans and add the crushed hazelnuts (keep a little bit for decoration !).
  • Roll the dough over the pastry cream then continue until the strips.
  • Moisten the dough roll with a little water then fold the strips.
  • Transfer to a plate then arrange in a crown, close with the small strip of dough that you kept.
  • let rise 1 hour in a warm place.
  • With a brush dipped in milk, brown the pasta strips then add pearl sugar and crushed hazelnuts.
  • Bake 30 minutes at 180°.
  • Once out of the oven, glaze with maple syrup and using a brush between the strips of the brioche.

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  • Mum

    Too beautiful , it makes you want it so much . BRAVO !
    Daddy ; )