THE CHRISTMAS BRIOCHE: ORANGE CHOCOLATE HAZELNUT

Roast the hazelnuts for 8 to 10 minutes in a ventilated oven
at 160°C. Let cool and crush coarsely then mix with candied
orange peels, cut into small cubes. Add Cointreau®, peels and
orange juice. Set aside.
Place flours, salt, sugar, yeast, liquid sourdough, milk and eggs
in the beater bowl and mix about 4 to 5 minutes on first speed.
Depending on the characteristics of the flours, correct if
necessary the hydration of the dough with a little egg or milk.
Knead on second speed until the dough has enough body, then
add butter previously cut into small pieces. Knead again at first
speed until the butter is fully incorporated and the dough is
smooth. Incorporate the mix hazelnuts, candied orange peels,
Cointreau® and dark chocolate chip.
At the end of kneading, the temperature of the dough must be
between 23 and 25°C.
Roll the dough, protect it with plastic film, let stand 45 minutes
to 1 hour at room temperature (24/25°C), then fold.
Place the dough a few minutes in the freezer so that it quickly
cooled, then keep cold (+2/4°C) until the next day.

Weigh dough pieces to 340 g and shape them into balls.
Leave the dough pieces to rest again for 20 to 30 minutes, then
shape into balls and place in square moulds (12 cm), pre greased.
Let rise for about 2 hours in a fermentation chamber to 25°C.

In an electric mixer fitted with a flat beater, mix hazelnut
powder, starch, sugar and gradually add egg whites. Reserve in
the fridge (4°C).

Before baking, with a pastry bag, place some macaronade on
the brioche and gently spread with a spatula.
Then place on the brioche a few pieces of unroasted hazelnuts.
Sprinkle twice with icing sugar and bake about 25 to 30 minutes
in a ventilated oven at 160°C or 30 to 35 minutes in a sole oven
at 170/180°C.
Remove from the oven and cool on rack.
Decorate with a few roasted hazelnuts, glued with neutral
glaze, a slice of candied and dried orange, and a few pieces of
dried vanilla beans.