Hazelnut Coffee Pastry Cream and Chocolate Brioche

Name: Hazelnut Coffee Pastry Cream and Chocolate Brioche
Yield: 8 servings
Ingredients: 500 g bread flour; 25 g dutch process cocoa powder; 150 g eggs (about 3 large eggs); 100 g cold water; 20 g milk powder; 11 g salt; 70 g sugar; 85 g unsalted butter; 25 g fresh yeast; 220 g high quality butter (82% fat minimum); 50 g toasted hazelnuts (coarsely crushed); 50 g semisweet chocolate chips; 250 g milk; 36 g espresso; 60 g egg yolks; 20 g cornstarch; 20 g butter; 60 g sugar; 0.33 vanilla bean seeds

A recipe for coffee pastry cream and chocolate brioche.

Yield8 servings

Ingredients

Chocolate Brioche Dough

Coffee Pastry Cream

Directions

1
Whisk together egg yolks, sugar, and cornstarch until no lumps remain.
2
Heat milk, espresso, and vanilla until boiling.
3
Slowly pour the boiling milk over your egg yolks and constantly whisk.
4
Return the mixture back to the heat and cook on medium low heat while whisking constantly until the mixture is thickened and bubbling. Cook for an additional minute when it starts to bubble. Turn the heat off and whisk your butter in. Cover the surface of the cream with plastic wrap and refrigerate for 1 hour.
5
Make the chocolate brioche dough.
6
Add the crushed hazelnuts and chocolate chips to the dough.

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