Imagine a festive masterpiece that combines the rich, buttery texture of French brioche with the indulgent flavors of dark chocolate and vibrant orange zest. This "Sapin de Noël Brioche Chocolat Orange" isn't just a recipe—it's a show-stopping holiday centerpiece that will transform your Christmas table into a winter wonderland of deliciousness. Perfect for impressing family and friends, this edible Christmas tree is about to become your new favorite seasonal tradition!
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 500g flour
- 100g sugar
- 10g salt
- 15g fresh yeast
- 250ml milk
- 3 eggs
- 150g butter
- 100g dark chocolate
- Zest of 1 orange
Instructions
- In a large mixing bowl, combine 500g of flour, 100g of sugar, and 10g of salt. Mix these dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, dissolve 15g of fresh yeast in 250ml of lukewarm milk. Allow it to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- Crack 3 eggs into the yeast mixture and whisk until well combined. Add the zest of 1 orange to the mixture for a fragrant citrus flavor.
- Gradually pour the wet mixture into the dry ingredients, mixing with a wooden spoon or spatula until a rough dough begins to form.
- Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Cut 150g of butter into small pieces and add it to the dough. Knead the butter into the dough until fully incorporated and the dough is shiny and elastic, about another 5 minutes.
- Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, chop 100g of dark chocolate into small chunks and set aside.
- Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and flatten it slightly.
- Incorporate the chopped dark chocolate into the dough, folding and kneading gently until the chocolate is evenly distributed.
- Shape the dough into a cone shape to resemble a Christmas tree. You can do this by rolling the dough into a large triangle and then rolling it up from the base to the tip.
- Place the shaped brioche onto a baking sheet lined with parchment paper. Cover it lightly with a cloth and let it rise for another 30 minutes.
- Preheat your oven to 180°C (350°F) while the dough is rising for the second time.
- Once the brioche has risen, you can optionally brush the top with a beaten egg for a glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
- Remove the brioche from the oven and let it cool on a wire rack. Once cooled, you can dust it with powdered sugar for a festive touch.
- Slice and serve your "Sapin de Noël Brioche Chocolat Orange" as a delightful holiday treat!
Tips
- Temperature Matters: Ensure your milk is lukewarm (not hot) when activating the yeast to prevent killing the cultures.
- Kneading is Key: Don't rush the kneading process. Properly worked dough develops gluten, giving your brioche that signature soft, airy texture.
- Warm Rising Environment: Place your dough in a draft-free, warm spot (around 75-80°F) to help it rise effectively.
- Chocolate Distribution: Chop chocolate into small, uniform pieces to ensure even spreading throughout the dough.
- Egg Wash Technique: For a beautiful golden sheen, brush the brioche with a beaten egg just before baking.
- Cooling is Crucial: Allow the brioche to cool completely on a wire rack to prevent soggy bottoms and maintain its structural integrity.
- Storage Tip: Store your Sapin de Noël in an airtight container and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
