Steps for Cocoa Brioche Flutes Filled with Nutella

• To make these delicious cocoa brioche flutes filled with Nutella, you first need to prepare the cocoa brioche dough. For convenience, I used the stand mixer, but you can simply knead by hand in a bowl or use any other kitchen robot. In the stand mixer’s bowl, add the cloud flour, sifted unsweetened cocoa powder, yeast dissolved in a couple of tablespoons of milk, and granulated sugar, and knead for a few minutes at speed 1-2 using the dough hook. Then add the eggs with the vanilla essence and let it knead for a few more moments. Gradually add the remaining milk and continue kneading at speed 2. Then add the salt. Finally, gradually add the softened butter or pieces of soft butter, ensuring it is well absorbed, and continue kneading. It will take about 15-18 minutes or until the dough is smooth and well-incorporated to achieve a smooth and homogeneous dough. Let the dough rise in a large bowl covered with plastic wrap in a closed oven with the light on for about 3-4 hours or until doubled.

  

• Take the risen dough and turn it out onto a floured work surface, forming a rectangle by pressing gently first with your hands and then with the rolling pin; the thickness should be about 1/5 inch. Form small rectangles using a knife or rolling cutter, fill with Nutella on the short side, and on the opposite side, make cuts to form strips. Roll from the opposite side, i.e., from the filling side towards the side cut into strips, and place the flutes on a parchment-lined baking sheet, well-spaced apart. Cover with plastic wrap and let rise for 2 hours or until doubled.

  

• When they have doubled in volume, bake the flutes in a preheated static oven at 340°F for 15-20 minutes. If desired, you can fill a piping bag or pastry syringe with Nutella, and once the flutes are ready, while still hot, fill them with more Nutella or pastry cream. I hope you enjoy my latest recipe, see you next time, friends.