FROMAGE BLANC & CHOCOLATE BRIOCHE by Romain Dufour

Preparation

1. BROWNIE

   1. Melt the butter and chocolate.
   2. Whisk together the sugar and eggs, then pour into the melted chocolate, and mix gently.
   3. Add the flour and the sait.
   4. Fold in the chocolate chips.
   5. Pipe into the mold and bake at 180°C (360° F) for 8 minutes. The brownie should remain very soft.
   6. Freeze.

2. FROMAGE BLANC BRIOCHE

   1. Knead the dough without the butter and fromage blanc for 5 minutes on first speed, and 9 minutes on second speed (until gluten development).
   2. Add the butter and fromage blanc, knead 5 minutes on first speed, then 6 minutes on second speed.
   3. Fold in the chocolate chips at the end of kneading.
   4. Give the dough a fold, then refrigerate overnight.
   5. Divide into 40g for the base, then for the braids, 3x20g. Let rest for 10-15 minutes.
   6. Laminate the base in the bottom of the mold, then make braids 30 cm long.
   7. Ferment for 90 to 120 minutes.
   8. Before baking, egg wash and insert the frozen brownie.
   9. Bake for 12 minutes at 180°C (360° F).
   10. After cooling, pipe some fromage blanc and dust with dark cocoa powder.