From: VTK, Chicago. Yield: 25 pieces (5 per serving). Brioche Dough*: 1/3 cup whole milk 3/4 oz. dry active yeast 1 lb. all-purpose flour 4 extra-large eggs 1-1/2 oz. granulated sugar 1/2 tsp. kosher salt 5-1/4 oz. butter, cut into small pieces Chocolate Truffles: 3 oz. heavy cream 1 oz. sugar 1-1/4 oz. butter, softened 5 oz. bittersweet chocolate *Note: It's important to take the refrigerated brioche ingredients out of the refrigerator ahead of time so they can warm ...
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