Brioche Flower

Add this beautiful Nutella-rich dessert powered with Vienna Brioche to your dessert menu.



• 1400g 70% flour
• 600g 30% Vienna Brioche
• 80g 4% fresh yeast
• 920g 46% water

Filling 1
• 50g 2.5% cocoa

Filling 2
• 1140g Nutella (20g/piece)

• 200g RTU Pectin Spray Glaze


  1. Fill small silicone moulds with 20 gram
  2. Nutella and place them in the freezer.
  3. Mix the ingredients to a well developed dough.
  4. When the dough is well developed divide it in half.
  5. Mix the cocoa in one half.
  6. Dough temperature 78°F.
  7. Dough rest 12 minutes.
  8. Scaling weight 111 x 10 grams (yellow and chocolate). Round up.
  9. Roll out the left over dough yellow and chocolate into a thickness of 1 mm and cut rounds of 5 cm.
  10. Place the rounds in the middle of a cake ring with a diameter of 9 cm.
  11. On top place 3 chocolate dough balls and 3 yellow dough balls on the side.
  12. Final proof 40 minutes.
  13. Before baking place a frozen block of Nutella in the middle.
  14. Baking temperature 480°F.
  15. Baking time 8 minutes.
  16. Glaze with Paletta Spray Neutral and decorate as desired.

Yield 37 pieces