Brioches rolled with chestnut cream and walnuts

This week has been busy. I would have needed longer days, or at least days where the sun shines until late at night. When I think that from this weekend, the days are going to be even shorter! The joy of taking photos in natural light in winter…

I wanted a break, a sweetness that combines two seasonal pleasures, chestnuts and walnuts. I associated the sweetness of the first with the crunchiness of the seconds in rolled brioches. It was really good! Initially, I had not really planned to publish the recipe. And then I said to myself that it would be silly to miss out on a little delight. So, I ended up taking the pictures when the sun was already setting. But ultimately, it can be fun to play with imperfect lights.

For a change, the recipe won’t be given to the Thermomix (since it’s broken, the nearest convenience store has shut down, and I’m getting drunk!) but to the Companion.
It will also adapt to your favorite device.

Brioches rolled with chestnut cream and walnuts:

350g T00 flour
30g icing sugar
90g milk
2 eggs
2 tbsp of baker’s yeast
1/2 tsp salt
50g butter
3 nice tbsp chestnut cream Clement Faugier

Chestnut syrup

In the Companion, put the sugar, milk, eggs and yeast in the bowl fitted with the kneading knife. Heat at 35°C, speed 5 for 3 minutes.

Add the flour, salt and butter in pieces. Launch the P2 program.

After the rising time, place the dough on a lightly floured work surface.

Roll out the dough into a rectangle and spread it with chestnut cream.

Sprinkle with large chunks of walnuts, then roll up.

Cut into 10 pieces and put them on a baking sheet.

Film and let rise for 1 hour.

Preheat the oven to 180°C.

Brush the brioche with milk and bake for about 15 minutes.

Remove from oven, brush with chestnut syrup. It will make them shiny and perfume them.

To finish: the syrup is not obligatory. It’s just the little extra that makes all the difference.

For those who want to have the TM roll out, just do a search on my other bun recipes.

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