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Pour le petit déjeuner ou au goûter, je vous propose une brioche à tomber tant sur le plan gustatif que visuellement…non seulement la brioche est hyper moelleuse mais elle vous charmera par son apparence.
Ici, le principe est de réaliser 2 pâtes à brioche, une nature et l’autre au cacao puis de les rouler ensemble. On obtient ainsi un résultat impeccable avec une brioche bien moelleuse.
J’ai réalisé une grande une brioche et des petits escargots que j’ai nappé de sauce au chocolat et décoré de pralin (ou amandes concassées grillées), mmmm, un délice !
Préparation
Préparer la pâte nature : mélanger la farine, le sucre, la levure, le sel. Creuser un puits, y verser l’œuf battu et le lait tout en mélangeant jusqu’à formation d’une boule de pâte homogène. Incorporer les dés de beurre petit à petit et pétrir 10-15 min. Couvrir et laisser lever.
Préparer la pâte au cacao selon le même principe en rajoutant le cacao avec la farine. Couvrir et laisser lever.
Une fois les brioches levées, les reprendre et rabattre pour chasser l’air. Les étaler en rectangle sur le plan légèrement fariné.
Poser la pâte au cacao sur la pâte blanche et rouler. Déposer le rouleau dans un moule cake beurré.
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Pour les escargots, découper quelques tronçons et les déposer sur une plaque recouverte de papier cuisson.
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Dorer à l’œuf battu, couvrir et laisser doubler de volume. Dorer à nouveau à l’œuf puis enfourner.
A la sortie du four, badigeonner la brioche de confiture et saupoudrer de pralin. Servir avec une sauce au chocolat.
D’après une émission culinaire.
Et la version escargots…
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