Brioche crown with chocolate and hazelnuts {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 ?

Brioche crown with chocolate and hazelnuts {vegan}

POUR 8 PEOPLE

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.