Layer brioche

Bring the Stand & Overrun and vanilla to the boil.

Pour over the ground coffee beans.

Leave to rest for 1-3 hours. Strain and top up with Stand & Overrun until you have 320 g of liquid again.

Bring to the boil again.

Caramelise the sugar and deglaze with the liquid coffee mixture.

Heat to 110°C.

Mix in the chocolate and salt.

Emulsify with a hand blender by adding the Cake butter.

Leave to rest before piping.

Knead all ingredients, except the Cake butter and the Croissant butter, for 3 minutes on the lowest setting and 5 minutes on high speed.

Add the Cake butter and knead for 9 minutes.

Let the dough rest for 30 minutes.

Roll out the dough according to the size of the baking tray, wrap in plastic and refrigerate overnight.

Fold the croissant butter into the dough.

Turn the dough once single (1 x 3) and once double (1 x 4).

Let the dough rest for 1 hour.

Roll out the dough to 1 cm thick.

Cut into strips 12 cm long and 1 cm wide.

4 pieces become one brioche.

Bind the buns and leave to rest at room temperature wrapped in plastic or in a proofing box until small cracks appear between the dough and butter layers.

Set the oven to 210°C and immediately reduce the temperature to 190°C.

Start with 12 minutes, open the door and bake for a few minutes until golden brown.