Recipe The Kinder type brioche – Italian Cuisine

Recipe The Kinder type brioche


  • 460 g milk
  • 400 g flour 0
  • 250 g fresh cream
  • 170 g sugar
  • 70 g dark chocolate at 70%
  • 40 g butter
  • 30 g cornstarch
  • 20 g sunflower oil
  • 15 g brewer's yeast
  • 2 pcs egg yolks
  • 1 pc vanilla pod
  • salt

For the recipe of the Kinder-type brioches, let cool 160 g of milk and melt the crumbled yeast; then mix the sunflower oil and finally the butter, melted gently; add this mixture, a little at a time, to the flour mixed with 100 g of sugar, adding the egg yolks and a pinch of salt. Knead the dough until you get a compact ball; cover it and let it rise for 1 hour. Spread the leavened dough in a plate lined with baking paper: it must have a thickness of 7-8 mm; brush it with a little milk and let it rise for another hour. Bake at 200 ° C for 20 minutes. Remove from the oven, cover and let cool.
FOR THE STUFFING: Heat 250 g of milk gently with 70 g of sugar and the vanilla pod engraved for a long time. Mix the remaining 50 g of milk with corn starch. Add this mixture, out of the fire, to the hot milk and mix well with a whisk. Return to the heat, always low, and stir until the cream thickens. Turn off and let cool. Whip the cream and add it to the now cold cream. Let it sit in the refrigerator for at least 20 minutes. Cut the brioche dough into three layers horizontally, fill two with the cream and put it back together. Finally cut it into 20 brioche (4 × 10 cm). Melt the chocolate in a bain-marie, collect it in a pastry bag and decorate the brioche. Put them in the fridge and let them firm up for 1 hour.

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