Caramel Brownie

Start with making the brownie by melting the chocolate and mixing with the butter. Whip the eggs and the sugar and mix this with the chocolate. Add the flour. Pour into a square mould and bake for 25 minutes at 160°C. 

For the caramel cream, mix all ingredients well and pour into a silicone mould (diameter 4 cm, height 2 cm). Put in freezer. 

Create the laminated brioche dough by mixing everything except the Révolution cream/dough and the salt for 7 min.  Add the salt and the Révolution cream/dough. Mix until you obtain an elastic dough. Let the dough rest for 60 minutes, then fold it and let it rest, in the fridge, for one night. Roll the Révolution for lamination at 7 mm and give the dough 2 double folds. Cut 1/5 of the dough and put it in the fridge, put the rest in the freezer for 20 minutes. Roll the small dough to 3 mm. Divide the cold dough in 2 cm stripes and put them on the other dough with the lamination visible. Roll to 3,6 mm and cut out circles (diameter 12 cm) 

Finish by putting the frozen caramel cream, with the brownie on top of it, in the center. Fold the dough around the filling and put it in a round baking mould (7 cm). Let it proof for 120 minutes at 28°C and 78% humidity.  Bake for 18 minutes at 170°C. While it’s still warm rub, with some syrup.