Chocolate Tonka Puff Pastry Brioche

Infuse the grated tonka bean in the cold milk overnight. Strain the milk the next day and save it for the puff pastry step.

Heat the milk and cream to 40/45°C.
Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.
When the pectin base is hot, emulsify it with a spatula by gradually combining it with the cocoa butter and partially melted chocolate.
Mix vigorously using a hand blender as soon as possible to perfect the emulsion.
Leave to set for 12 hours at 4°C.

KNEADING:

Place the eggs, infused milk, scraped vanilla bean, baker’s yeast, flour, cocoa powder, salt and sugar in the bowl.
Knead with a dough hook for 8 to 10 minutes on the lowest speed, then on a higher speed at the end.

Next, add the first portion of butter and knead at the lowest speed.
Once the dough is smooth, refrigerate for 3 to 4 hours.

LAMINATING:

Roll out the cold brioche dough into a 26 cm × 36 cm rectangle.
Spread the European-style butter into an 18 cm × 25 cm rectangle.
Place the butter in the middle of the dough rectangle, fold its sides over it, then roll out the dough to a width of 18 cm and a length of 50 cm to perform a double turn.
Freeze for 15 minutes.
Roll out the dough to a width of 18 cm and a length of 40 cm to give it
a letter fold.
Freeze for 15 minutes.
Roll out the brioche dough into a 24 cm wide and 50 cm long rectangle.
Cut it into 4 cm × 22 cm strips.
Roll up the strips, arrange them in the 6 cm diameter rings and let them rise for about 1 hour 30 minutes at 28°C.
Bake at 160°C for 16/18 minutes.