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Ferrero Rocher Inspired Chocolate bun

This delicious treat was inspired by one of our favorite chocolates, Ferrero Rocher. It’s made with a pillowy soft cococa brioche  and filled with Nutella. It’s covered in a thin layer of chocolate with halenuts. 

  • Total Time2 hours 45 minutes
  • Yield6 Brioche buns

Ingredients

DOUGH

  • 1 tsp (4 g) granulated sugar
  • 2 ¼ tsp (7 g) active dry yeast
  • ½ cup + 1 tbsp (130 ml) warm milk
  • 2 eggs, room temperature
  • 2 ½ cups (320 g) all-purpose flour
  • 3 tbsp (35 g) granulated sugar
  • ½ tsp (3 g) salt
  • 3 tbsp (18 g) cocoa powder
  • 3 ½ tbsp (50 g) unsalted room temperature butter

FILLING

  • ½ cup (150 g) Nutella

EGG WASH

  • 1 egg

COATING

  • 1 tbsp (14 g) cocoa butter
  • 1 cup (170 g) dark chocolate couverture
  • 3 tbsp (24 g) chopped hazelnuts

Instructions

  1. Start by preparing the sponge to activate the yeast. In a mixing bowl or your stand mixer bowl, mix 1 tsp (4 g) granulated sugar, 2 ¼ tsp (7 g) active dry yeast with ½ cup + 1 tbsp (130 ml) warm milk. Let this mixture sit for 10-15 minutes until foam appears on top of the mixture.
  2. Add 2 room temperature eggs, 2 ½ cups (320 g) all-purpose flour, 3 tbsp (35 g) granulated sugar, ½ tsp (3 g) salt, and 3 tbsp (18 g) cocoa powder. Knead the mixture for 15 minutes using a stand mixer with the dough hook attachment on medium-low speed.
  3. After 15 minutes, add 3 ½ tbsp (50 g) unsalted room temperature butter and knead for 10 more minutes.
  4. Let the dough proof covered in plastic wrap in a warm place, 81°F (27 °C), for 1 hour and 30 minutes, and it should double in size.
  5. Divide the dough into 8 equal portions and round them. Roll out the dough with a rolling pin until you have enough space to add the Nutella and close it. You don’t want to make it too thin, or the Nutella will break through. Keep the smooth side facing the work table and the wrinkled one facing you.
  6. Fill a piping bag with ½ cup (150 g) Nutella and pipe Nutella in the center of the dough, pinch the edges together so they stick and the Nutella can’t escape. Place them in a tray lined with parchment paper and let them proof covered with plastic wrap for 30 more minutes.
  7. Preheat the oven to 355°F 180 °C. Beat 1 egg and brush the buns with it. Bake for approximately 20 minutes.
  8. After they have been baked, place them in a cooling rack with a tray under.
  9. Prepare the chocolate coating. In a pan, melt 1 tbsp (14 g) cocoa butter. Once melted, turn off the stove and add 1 cup (170 g) chopped dark chocolate couverture. Let it sit for about 4 minutes and stir to melt. Mix with 3 tbsp (24 g) chopped hazelnuts.
  10. Pour the chocolate all over the buns, making sure it coats them fully. Let them sit in the cooling rack for 10 minutes. The tray under will collect all the extra chocolate If the top layer didn’t harden, you can place it in the freezer for 5 minutes. Enjoy!

Notes

 Wash the cooling rack with hot water so it can easily melt the chocolate that’s stuck. 

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Baking, Bread, brioche
  • Method: Baking

Nutrition

  • Serving Size: 1 bun/8
  • Calories: 485 kcal
  • Sugar: 23 g
  • Sodium: 155 mg
  • Fat: 25 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 4 g
  • Protein: 9 g
  • Cholesterol: 70 mg

Find it online: https://archersfood.com/ferrero-rocher-inspired-chocolate-bun/