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 105/115°F (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 an immersion blender as soon as possible to
perfect the emulsion.
Leave to set for 12 hours at 40°F (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 26cm × 36cm rectangle.
Spread the European-style butter into an 18cm × 25cm 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 18cm and a length of 50cm to perform a double turn.
Freeze for 15 minutes.
Roll out the dough to a width of 18cm and a length of 40cm to give it a letter fold.
Freeze for 15 minutes.
Roll out the brioche dough into a 24cm wide and 50cm long rectangle.
Cut it into 4cm × 22cm strips.
Roll up the strips, arrange them in the 6cm diameter rings and let them
rise for about 1 hour 30 minutes at 80°F (28°C).
Bake at 320°F (160°C) for 16/18 minutes.