Gourmet

Chocolate Spread Babka

Made with Chocolate spread 40%

An original recipe by l'Ecole Gourmet Valrhona

1 step

Makes one cake in a 8 × 8 × 30cm mold.

Recipe Step by Step

BABKA

200g Pastry flour

25g Sugar

4g Salt

6g Fresh yeast

120g Whole milk

50g Butter

25g Egg yolks

190g CHOCOLATE SPREAD

ASSEMBLY

CHOCOLATE SPREAD

Roasted hazelnuts

MILK CHOCOLATE CHIPS

Start by taking the butter out of the refrigerator.Combine all the ingredients except the butter and chocolate spread. Knead in a stand mixer for approx. 5-7 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl. Ideally, the dough temperature should be between 75 and 77°F (24°C and 25°C) once it has been kneaded.Bake the dough, place it in a mixing bowl and cover with a clean cloth. Leave to mature for no more than 35 to 40 minutes at room temperature.

Assembly and finishing

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Knock the dough back and fold it into a rectangle 30cm long and 24cm wide. Spread the CHOCOLATE SPREAD right across the dough, then roll it up. Leave to sit in the refrigerator for 15 minutes.Cut the roll in half lengthwise and braid like a brioche.Place the dough in the greased tin and let it rise for about 1 hour 30 minutes, ideally at 80°F (26°C).Glaze the dough with egg yolk, then bake at 320°F (160°C) in a fan-assisted oven for approx. 25 minutes.

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