Brioche Filled with Chocolate Gnache

In the book-Artisian Bread in Five Minutes a day the author has written this is the closest you'll ever get to the aroma of a Paris Patisserie in your own kitchen.
And I can agree with this as when i made them the whole house was smelling to the baking of this bread.

I had found about this book trough Sreamy Kitchen and I have to admit it has been a great buy.

The recipes in this book is so easy.You just have to mix the dough and keep it in the fridge. You can keep them for 5 days. Jaden had written more you sit it in the fridge tastier the dough gets.
Normally you have to knead the dough for so many minutes when you make a bread, but in this book no. There is no work at all and that is what i love about it. And the results are so deliciously good.

From the same book i've made Sticky Cinamon pecan roll.

Before i get to the recipe I have a good news.
Rosie of Rosie bake a peace of a cake has awarded E for excellent award for me.
Thankyou Rosie. I don't know id she is awardind me for my smile or for my cooking :-)

Dough,Chocolate et...

Make 1 loaf.
1 pound brioche dough. I used half the recipe from the brioche bread. In the book it is written you only have to use 1 pound of the dough to make this.Choice is your own. You just have to know what is best for you.
1/4 pound bitter sweet chocolate finlay chopped.
2 tbsp unsalted butter, plus more for greasing the pan.
4 tsp unsweetend cacoa powder.
1 tbsp rum
5 table spoon corn syrup. ( I don't get this hear so used golden syrup)
1 egg white lightly beaten with 1 tbsp of water.
Granulate sugar for sprinkling on top. I used pearl sugar

Making the ganache:
1. Melt the chocolate over a double boiler or in a MW on low heat, untill smooth. Remove from heat, add the butter and stir intil incorporated.

2. Stir the cocoa powder into the rum, add the corn syrup, znd mix untill smooth. Add to the chocolate.

Chocolate Ganache etc...

3. Assembling the brioche:

Lightly butter 9 x 4 x 3 inch nonstick loaf pan. Dust the surface of the refrigated brioche dough with flour and cut off a one poud piece. ( I uses half of the dough from the brioche mixture)

Dust the piece with more flour and quickly shape it into a ball by streaching the surface of the dough around the ball a quater turn as you go.Using a rolling pin, roll out the ball into 1/4 inch thivk rectangle, dusting with flour as needed.
You will have to use generous amount of flour as the dough is really sticky tip i got from jaden.

4. Spread 1/2 cup of the ganache evenly over the rectangle, leaving a 1 inch border all aroundtarting at the short end, roll up the dough, beeing careful to seal the bare edge.

5. Gentley tuch the loose ends underneath, elongate into a oval , and drop into the prepared pan.

Done

6. Allow to rest 1 hour and 40 minutes.

7. Preheat the oven to 350° F.

Using a pastry brush, paint the top crust with egg white. Sprinkle lightly with the granulated suagar..

8. Bake the brioche for about 45 minutes, or until the top is golden brown and the sugar caramalizes. Due to the butter in the dough, the brioche will not form a hard crust.

9. Remove from the pan and cool slightly, then drizzel the remaining 1/4 cup of ganache over the top crust. Cool completley and slice.

Here is the Sticky Conamon Pecan Rolls from the same book