Pahuljasto brioche pecivo punjeno čokoladnom kremom 🤎

Brioche peciva sa čokoladom: Za tangzhong: 100 g vode 80 g mlijeka 30 g brašna ⁃ sve pomiješati, skuhati da prokuha, ohladiti. Za brioche: 430 g brašna 50 g šećera 1 vanilin šećer ili extract 1 jaje 9 g soli 75 g mlijeka 1 suhi kvasac Tangzhong tijesto 50 g omekšalog maslaca — sve pomiješati u fino tijesto osim masalca - njega dodavati postepeno. Miksati oko 10 min. Pokriti, ostaviti da se podupla. Nakon sto je naraslo jednom, premjesiti i ostaviti da naraste i drugi put. Podijeliti na 5 jednakih djelova. Svaki valjati, staviti nadjev. Čokoladna krema: 200 g mlijeka 1 jaje 50 g šećera 15 g škroba (gustin) 100 g tamne čokolade — skuhati i ohladiti. Puniti tijesto uz pomoć piping vrećice. Peciva premazati razmućenim jajetom i peći na 180* 20 min. Brioche pastries with chocolate: For tangzhong: 100 g of water 80 g of milk 30 g of flour ⁃ mix everything, bring to a boil, cool. For the brioche: 430 g of flour 50 g of sugar 1 vanilla sugar or extract 1 egg 9 g of salt 75 g of milk 1 dry yeast Tangzhong dough 50 g of softened butter — mix everything into a fine dough, except the butter - add it gradually. Mix for about 10 min. Cover, let it rise. After it has grown once, move it and let it grow a second time. Divide into 5 equal parts. Roll each one, put stuffing on it. Chocolate cream: 200 g of milk 1 egg 50 g of sugar 15 g of starch (thickness) 100 g of dark chocolate — cook and cool. Fill the dough with the help of a piping bag. Brush the pastries with beaten egg and bake at 180* for 20 min.