Olive oil briochettes with chocolate and olive oil sauce

Huile d'olive de Nyons PDO
Subtle flavour
Briochettes à l’huile d’olive, sauce au chocolat et huile d’olive
A PDO
Preparation
20 min
A PDO
Resting time
3h20
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 12 briochettes
  • Makes 12 brioches:
  • 15 cl of milk (+ a little extra for glazing)
  • 1 sachet of baker’s yeast
  • 350g of flour
  • 150g cane sugar
  • 1 pinch of salt
  • 2 egg yolks
  • 80g mild-flavoured olive oil
  • Granulated sugar
For the chocolate sauce:
  • 50g dark chocolate
  • 7 cl of single cream
  • 0.5 cl of mild-flavoured olive oil

Tip

For these mini brioches, we recommend PDO Nice olive oil, PDO Nyons olive oil, or varieties such as Lucques, Grossane, Cailletier, Négrette, Tanche ….Are you a fan of brioche? Why not give Michalak’s olive oil brioche recipe a go too!

Instructions

For the brioches:
  • Warm the milk and stir in the baker’s yeast. Leave to stand for 15 minutes.
  • Pour the flour into the bowl of a food processor or breadmaker and make a well in the centre.
  • Add the sugar and salt around the edges of the bowl, then pour the milk and yeast into the centre of the well, so that the yeast does not come into contact with the salt and sugar.
  • Finally, add the olive oil and the egg yolks.

  • Knead with a crochet hook or use the dough programme on the bread machine.

  • Once the dough has been thoroughly kneaded, transfer it to a suitable container and leave it to rest for 2 hours in an oven preheated to 40°C, with the container covered with a damp tea towel.
  • Divide the dough into balls weighing approximately 60 to 90g, depending on the pastry rings used (or silicone moulds – but definitely not paper cases!).
  • Line a baking tray with baking paper, placing it around the pastry rings, and then arrange the brioche balls on top.
  • Leave to rest for another hour.
  • Preheat the oven to 180°C.
  • Before putting them in the oven, brush the tops of the briochettes with a little milk and sprinkle with a little granulated sugar.
  • Bake for about 30 minutes.
  • Leave to cool once out of the oven.
For the chocolate sauce:
  • In a saucepan, heat the cream, then add the chocolate, broken into small pieces.
  • Stir well, then remove from the heat and add the olive oil.
  • Pour into a small glass jar and leave to cool.
  • All that’s left to do is enjoy the little brioches, spread with chocolate and olive oil sauce!

Tip

For these mini brioches, we recommend PDO Nice olive oil, PDO Nyons olive oil, or varieties such as Lucques, Grossane, Cailletier, Négrette, Tanche ….Are you a fan of brioche? Why not give Michalak’s olive oil brioche recipe a go too!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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