Crown of chocolate and pistachio kings

• 8 g dry baker’s yeast
• 275 ml of milk at room temperature
• 500 g of flour
• 2 tbsp. tablespoon of cocoa powder
• 2 tbsp. tablespoon of sugar
• 1 pinch of salt
• 1 egg
• 75g butter at room temperature
• 1 bean

FOR THE TOPPING:

• 200 g pistachio paste
• 40 g pistachios
• 50 g of dark chocolate

FOR THE SYRUP:

• 40 ml of water
• 40 g of sugar

1. Mix dry yeast, one tbsp. tablespoons of sugar and 75 ml of milk. Leave to rest for 15 minutes.
2. Pour in the bowl of a food processor fitted with a hook, or in a bowl for kneading by hand, the flour, cocoa powder, the previous mixture, the rest of the sugar and the salt. Mix. Add the rest of the milk slowly while mixing. Add the egg. Mix until you obtain a homogeneous paste. Add the butter cut into pieces then knead for 10 minutes. Cover the bowl with plastic wrap and place in the refrigerator overnight.
3. Spread the dough, the next day, into a rectangle of approximately 15 x 30 cm. Spread it with pistachio paste. Then sprinkle with pre-chopped pistachios and chocolate.
4. Arrange the bean on the dough, then roll it into a sausage. Cut it in half lengthwise without going all the way to the end so that the pieces remain attached.
5. Twist the 2 pieces to form a braid, then join the 2 ends to form a crown.
6. Place this on a baking tray covered with parchment paper and leave to rise for another 1 hour. Preheat the oven to 180° C and bake for 25 minutes.
7. Pour water and sugar syrup in a saucepan, bring to a boil. Remove from heat when the texture becomes syrupy. Brush the crown with it.