Chocolate Brio

Chocolate Brio

by Celebrity chef Amy

4.8 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

The total weight is 1226 grams, each 60 grams, 20 can be made.

Chocolate Crisp Pineapple:

70 grams of low-gluten flour, 80 grams of caster sugar, 13 grams of cocoa powder, 50 grams of cream, and stir all the ingredients evenly. "

Ingredients

Chocolate Brio

1. Mix the dry and wet ingredients together until the dough is smooth and elastic. Add the cream and stir until the dough is complete.

Chocolate Brio recipe

2. Basically ferment for 40 minutes at room temperature 30°C.

Chocolate Brio recipe

3. Divide into 30 grams and relax in a round for 30 minutes.

Chocolate Brio recipe

4. Vent the dough into the chocolate filling.

Chocolate Brio recipe

5. Dip the dough with chocolate crisp pineapple.

Chocolate Brio recipe

6. Put the dough with chocolate crisp pineapple into a square mold, and put 2 doughs in one mold.

Chocolate Brio recipe

7. Fermented at 30°C and room temperature for 50 minutes.

Chocolate Brio recipe

8. Bake for 15 minutes at the upper fire at 200°C, and at the lower fire at 180°C. Sprinkle with powdered sugar and pistachios.

Chocolate Brio recipe

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