Couronne Brioche

1 Combine all ingredients and mix 5 min at low speed then 6 min at medium speed.
2 Pre-shape.
3 For first fermentation, cover and allow to rest at room temperature for 1 hour.
Rest overnight in a refrigerator.

1 Bring the milk to a simmer.
2 Mix the cornstarch, sugar, cacao powder.
3 Add to the egg yolks.
4 Temper the egg yolk mix with warm milk.
5 Bring to a boil.
6 Pour over the chocolate.
7 Blend.

1 Soften the butter and sugar
2 Sift the other ingredients together and add to the butter
3 Once homogenious, roll to 1.6mm thickness

1 Bloom the gelatin powder in water #1.
2 Bring the water, cacao powder, cream, glucose and sugar to a simmer.
3 Bring the ingredients to a boil and add the bloomed gelatin.
4 Add in the neutral glaze.
5 Blend, strain and refrigerate.
6 Use at 40°C.

Divide the brioche into 200gr pieces.
Shape the brioche and place into a 18cm rings.
Proof for 1.5 hour at 27°C and 75% RH.
Cut and place the craquelin on top of the proofed brioche.
Fill the center with pastry cream.
Bake at 150°C for 25 mn.
Once cooled, glaze the pastry cream and dust with icing sugar.