Browned Butter Caramel & Chocolate Mousse Brioche Rolls

Master the art of French patisserie with Paul A Young’s indulgent caramel and chocolate filled brioche rolls.

You will need:

For the sea salted chocolate mousse:

140g/5oz Guittard 72% Coucher du Soleil dark chocolate
50g/1¾oz unsalted butter
½ tsp sea salt
4 medium free-range eggs, whites and yolks separated
75g/2½oz caster sugar

For the caramel:

75g/2½oz unsalted butter
75ml/2½fl oz double cream
75g/2½oz light muscovado sugar
50g/1¾oz Guittard 38% Soleil D'or milk chocolate

For the brioche rolls:

4 finger brioche rolls
75g/2½oz soft unsalted butter
50g/1¾oz caster sugar
icing sugar, for dusting (to serve)
For the white chocolate straws
200g/7oz Guittard 31% Crème Française white chocolate

Method

To make the sea salted chocolate mousse, melt the chocolate, butter and sea salt in a bowl set over hot water. Do not let the mix get too hot.

Once melted, mix in the egg yolks until smooth.

In a separate clean bowl, whip the egg whites using a hand-held whisk on a medium speed until frothy and stiff, then gradually add the sugar until a thick, glossy meringue is formed.

Mix one-third of the egg white into the chocolate mix to loosen it then fold in the remaining egg white in two additions. Chill the mousse in the fridge for at least 2 hours.

To make the caramel, melt the butter in a saucepan over high heat, cook until it begin to brown, this won't take long.

In a separate saucepan, add the cream and light muscovado sugar and bring to a simmer. Gradually mix in the browned butter until smooth.

Remove from the heat and add the milk chocolate, mixing until smooth. Allow to cool fully.

To make the brioche rolls, cut the brioche in half and butter each side well, then sprinkle with the caster sugar.

Heat a frying pan over a medium heat and place the brioche pieces face down to caramelise the sugar and butter, this will take 1-2 minutes. Take care not to over-caramelise as it will taste bitter. Set aside.

To make the white chocolate straws, place a baking tray with baking paper in the freezer.

Melt half of the white chocolate over a pan of hot water. Remove from the heat and mix in the remaining chocolate until cooled.

Spoon the chocolate into a piping bag, then pipe long straws of chocolate onto the cold baking tray lined with paper and place in the freezer until needed.

To serve, spread a thick layer of caramel onto the brioche. Pipe or spoon the mousse on top of the caramel, then close the bun. Stack with white chocolate straws, dust with icing sugar and place the filled brioche in the fridge for 30 minutes before serving. Napkins will be needed as this is indulgent and a bit messy to eat!