The best Chocolate custard brioche buns, with lots of chocolate.
This is one of the best soft and moist chocolate brioches you’ll see.
For the Brioche buns
add 120g of water
200g milk
25g sugar and 7g yeast to a bowl
stir gently and set aside for about 10 minutes
after this 5-10 minutes the yeast should
begin to form a creamy foam on the
the surface of the water
which means the yeast is active
sift 560g of bread flour
and 2g salt into the bowl of a stand mixer
add 1 egg and the
activated yeast mixture

knead with the dough hook for about four
to five minutes
using the stand mixer alternatively you
can knead by hand for about 8-10 minutes
add 50g soft unsalted butter and knead for 1 more minute

grease the dough with some olive oil or any oil you have
then cover and set aside in the warm
place until it almost triples in size, this will take approximately one
hour
when the dough has tripled in size
remove it from the bowl and weigh its quantity
then divide the dough into 110g portions each
gently roll the individual portions to
shape into round dough balls
then cover and let it rest for about
ten minutes
after ten minutes roll to shape into a sausage approximately
4-5inch
repeat the process and shape the rest of
the dough balls into sausages.
place the shaped dough
approximately
half inch apart from
each other into a baking tray that has
been lined with parchment paper
or greaseproof paper note
then set aside a warm place for about one hour
to allow it to rise and double in size
in the meantime, while the dough is
rising.

For the chocolate cream,
In a pot Add 60g egg yolks, and 50g caster sugar and mix until well combined
add 20g all-purpose flour and 20g cocoa powder, and mix all this to make a smooth paste
250g of full-fat milk add to the pot and bring to boil, when it starts to boil add half of the hot milk to the cocoa paste and combine it well. Now all back in the pot and cook for about 3 minutes on high heat
Transfer the cream to a bowl and add 25g dark chocolate then mix until it becomes smooth.
I will Cover the chocolate with cling film in contact to prevent any dry skin while cooling, and now I will continue the brioche buns

For the egg wash we need 1 egg 1 pinch of salt 20g milk and combine and combine
brush the brioche buns tops with egg wash
and bake in the preheated oven at 180C for about 15
to 20 minutes
when done remove the trays from the oven and them set aside to cool completely

to make a hole in the buns, use a large skewer and a piping bag with a small nozzle to fill up the buns. But before , mix mix the chocolate to reach a smooth texture.
Fill in the chocolate starting from the middle of the buns. Clean the chocolate excess with the spa, brush with soft melted butter (not completely melted),,ted) and finish with powder sugar.
This is amazingly delicious

Want more chocolate stuffed dough click on the link
https://www.youtube.com/watch?v=Ldgm3YD-tMQ&t=362s

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how to make chocolate "custard brioche buns" recipe

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