Pahuljasto brioche pecivo punjeno čokoladnom kremom 🤎

Brioche peciva sa čokoladom:
Za tangzhong:
100 g vode
80 g mlijeka
30 g brašna
⁃ sve pomiješati, skuhati da prokuha, ohladiti.

Za brioche:
430 g brašna
50 g šećera
1 vanilin šećer ili extract
1 jaje
9 g soli
75 g mlijeka
1 suhi kvasac
Tangzhong tijesto
50 g omekšalog maslaca
— sve pomiješati u fino tijesto osim masalca - njega dodavati postepeno. Miksati oko 10 min. Pokriti, ostaviti da se podupla. Nakon sto je naraslo jednom, premjesiti i ostaviti da naraste i drugi put. Podijeliti na 5 jednakih djelova. Svaki valjati, staviti nadjev.
Čokoladna krema:
200 g mlijeka
1 jaje
50 g šećera
15 g škroba (gustin)
100 g tamne čokolade
— skuhati i ohladiti. Puniti tijesto uz pomoć piping vrećice.
Peciva premazati razmućenim jajetom i peći na 180* 20 min.

Brioche pastries with chocolate:
For tangzhong:
100 g of water 80 g of milk
30 g of flour ⁃
mix everything, bring to a boil, cool.
For the brioche:
430 g of flour 50 g of sugar
1 vanilla sugar or extract
1 egg
9 g of salt
75 g of milk
1 dry yeast
Tangzhong dough
50 g of softened butter —
mix everything into a fine dough, except the butter - add it gradually.
Mix for about 10 min. Cover, let it rise. After it has grown once, move it and let it grow a second time. Divide into 5 equal parts.
Roll each one, put stuffing on it.
Chocolate cream:
200 g of milk
1 egg 50 g of sugar
15 g of starch (thickness)
100 g of dark chocolate
— cook and cool. Fill the dough with the help of a piping bag.
Brush the pastries with beaten egg and bake at 180* for 20 min.