Doughnut-style brioche with a Guanaja molton center


An original recipe by L’École Gourmet Valrhona
Makes 12 Pieces
Category: Entertaining
Difficulty: Medium


250g pastry flour
150g eggs
30g sugar
6g salt
15g fresh yeast
150g butter
12ea Guanaja Dark Chocolate Etnao Insert



  • Take the butter out of the refrigerator
  • Mix together all the ingredients apart from the butter
  • Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl.
  • Ideally, the dough temperature should be between 75 and 77°F (24°C and 25°C) once it has been kneaded.
  • Place the dough in a mixing bowl and cover with a clean cloth.
  • Leave for no more than 2 hours to mature at room temperature to start the rising process and release the aroma precursors
  • Knock back the dough and spread it out onto a tray, covering with plastic wrap.
  • Leave to stiffen overnight in the refrigerator
  • Cut it into 50g pieces and put a Guanaja Dark Chocolate Etnao Insert inside each one.
  • Heat the oil to 285°F (140°C).
  • Immerse the brioche balls in it for 5 minutes and drain them on kitchen paper or a clean cloth.
  • Then heat the oil to 355°F (180°C) and immerse the brioches again for 1 to 2 minutes until golden.
  • Drain on kitchen paper or clean cloth to get rid of any excess oil.
  • Sprinkle with confectioner’s sugar and serve.​


*Chef’s tip:If you make your doughnut-style brioches in advance, warm them in the oven for 5 minutes at 340°F (170°C) before serving