Chocolate Pear Sourdough Brioche Rolls

Simply delicious! This sourdough brioche is filled with chocolate and pear, a combination that never deceives.

Prep:
1070
minutes
Cook:
35
minutes
TOtal:
1105
minutes

Ingredients

For the brioche dough:

  • 250g bread flour
  • 75g sourdough starter
  • 25g sugar
  • 4g salt
  • 50g butter
  • 100ml milk
  • 1 large egg
  • 1/4 cup almond powder
  • 4 pear halves cut in small cubes
  • ¼ cup white chocolate chips
  • 1/3 cup semisweet chocolate chips
  • ¼ cup milk chocolate chips

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For the topping:

  • ¼ cup toasted sliced almonds
  • ¼ cup semi-sweet chocolate chips
  • ¼ milk chocolate chips
  • ½ tbsp. butter
  • 1 tsp milk

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Instructions

  1. Mix flour, salt, sugar together in a large bowl
  2. Add sourdough, milk, butter melted and eggs
  3. Mix until well combined. Pour on the counter, form a ball, cover and let rest for 30min
  4. Knead the dough until smooth
  5. Put in a greased bowl and let rise at room temperature for 6-7h or until doubled in size
  6. Deflate the dough on the counter top and form anew ball. Put back in the bowl, cover and let rise in the fridge for 8h
  7. Take the dough out if the fridge and roll it out into a 1cm thick rectangle, 30x20cm (12x8 inch)
  8. Spread the chocolate chips evenly on the dough, then add the pear pieces – leave 0.5cm free of toppings on the upper long side of the dough rectangle
  9. Finish with the almond meal
  10. Roll tightly the dough starting from the long side closer to you, you can put some water on the clean edge to seal the log
  11. Divide the log into 7 equal portions and place them in a round baking dish of 9inch / 23cm diameter that has been greased and lined with parchment paper beforehand
  12. Let proof for 1h30 to 2h in the oven with a bowl of boiling water
  13. Remove pan from the oven, preheat the oven, egg wash and bake for 30-35min
  14. Let cool on a wire rack
  15. Prepare the glaze: add all ingredients to a microwave safe bowl and heat with 30 seconds intervals until chocolate is melted and the glaze is smooth. Mix well between intervals.
  16. Plate the brioche, glaze it with the ganache and top with toasted almond slices.
  17. Enjoy!

Note:

-       I love the marriage between 3 chocolates, almond and pear, it brings a really nice flavor. You can obviously remove and/or substitute the chocolate by something according to your liking, caramel for instance.

-       You can keep this brioche for a couple of days a covered or in a container in the fridge.

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