Praline chocolate Brioche

Oh my- this is a winner! A simple Thermomix brioche filled with praline paste and chocolate spread, rolled and baked.

The brioche is the Thermomix recipe from the chip/BCB on the premise that if this makes a wonderful brioche every time why mess with it. I did halve the amount of sugar since we are going to roll it up in chocolate and praline paste :). The adaptation to roll, fill, re roll like a cinnamon bun comes from Hotel Chocolat book.

Go on, you know you want to! Leave yourself at least 6 hours or just leave the second rise overnight in fridge and finish them off the following morning.

praline chocolate brioche

  • Servings: 10-14
  • Difficulty: medium
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20g milk

8g fast action yeast

350g strong bread flour

1 tsp salt

4 eggs

40g caster sugar

170g unsalted butter at room temperature, cut into small pieces


For the filling

150-200g Thermomix chocolate spread and praline paste well combined. If you don't have homemade to hand use the chocolate spread in your store cupboard.

As for the praline paste, Callebaut not only produce some of the best quality chocolate but also sell the most wonderful praline paste. You can buy it via Amazon UK (not sure about the U.S. Site)


Prepare muffin tins. I sprayed lightly with coconut oil. I also used my lovely Williams Sonoma cinnamon roll pan.



I make all my bread start to finish in the Thermomix – that means I don't tip it into a greased bowl just after mixing. If only Thermomix would get their act together and get those TM5 bowls out- giving up a bowl for 3 hours can be a pain.

Any bread in the Thermomix starts with warming the liquid and dried yeast at 37°, so mix for a minute at sp2.

Add the flour, salt, eggs and sugar and knead 10minutes, dough setting, slowly adding the cubed butter through the lid while this is counting down.

Leave in the TM bowl or tip out into a greased bowl (if you don't have a second bowl) for 30-60 minutes, by which time it will have doubled in size.

Knock the dough back by kneading on dough setting for 40 seconds.

Now you can tip the mixture out into a bowl OR leave in the TM bowl. It will rise right up to top by the end of the 3-4 hours. If you are leaving in a fridge overnight the TM bowl is probably impractical!

After the second rise turn out onto a lightly floured surface and roll out to a rectangle roughly 20cm x 40cm /8″x16″

Spread with the well blended chocolate and praline spread, leaving a little margin around the edge.

Roll up and slice.

It is a sticky dough so if you are in a fight (which you are losing) just pop into fridge again for a couple of minutes.

Preheat oven to 180°C/250°F/lower baking Aga

Put the slices into the prepared muffin pans.

Leave aside for final rise- this will take 60-90 minutes. I always use the Paul Holloway tip at this point and pop into a very large plastic bag. If you do this it will only take an hour at most..

Brush lightly with full cream milk just before baking.

Bake for 15-20 minutes, but check after 15.





Happy baking!


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