Brioche Pasquier Pitch Choc Chip, Pack of 6

Product Information

With mixer on medium speed, add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. I love brioche and I have written about it on many occasions on this very blog. It took me a really long time to find what I consider to be the best brioche recipe and I truly believe that once you find a good base recipe, you may as well stop looking and just continue to work with that recipe for all of your flavour experiments. Like this chocolate chip and creme patissiere brioche. Whether you toast your chocolate brioche or enjoy it soft and fluffy, pair it with a fresh cup of Rabot Estate Coffee for a real energy burst. Trying to keep your caffeine levels low? No problem, up the cocoa factor instead with a velvety smooth hot chocolate. A perfect brioche companion! Shape dough into a loaf. Place dough, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75 F) until dough is puffed, 30 to 40 minutes. Once the dough is ready, you have a few long rising times, which makes the recipe quite long to prepare. On the good side: it doesn’t make it difficult; you just need to respect the rising time to give the yeast some time to develop. The vanilla custard (pastry cream)

Whether it’s a generous loaf or dainty bun, brioche is a rich, often sweet, bread. While many bread types consist of a basic mixture of water, flour, salt and yeast, brioche also contains eggs, milk and butter, making it an ‘enriched dough.’ The addition of these ingredients gives brioche a higher protein and fat content, leading to a delightfully indulgent, buttery flavour.

In a large mixing bowl or in a food processor, combine the flour with sugar and salt. Make a well in the center and add the egg, orange flower water, yeast and milk.

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Alternatively, our Dark Chocolate Fruit & Nut 80% Selector is the perfect way to add a little extra texture. Mellow almonds, crunchy hazelnuts and juicy cherries complement the nuanced and intense flavours of 80% cocoa. Chocolate brioche ingredients Make the chocolate brioche: Butter and flour a 9x5-inch loaf pan. On a lightly floured surface, turn out Basic Brioche Dough. Punch down dough, and sprinkle chocolate onto dough. Knead chocolate into dough briefly, just until chocolate is incorporated. With mixer on medium-low speed, add 1 ½ cups (188 grams) flour and eggs, beating until smooth, 2 to 3 minutes. Cover and let stand for 30 to 45 minutes.Photo 7: Cover the bowl with a tea / kitchen towel (or plastic wrap) and place it in a warm spot. Let it proof for 1 to 1,5 hours or until it has doubled in size (it could take longer if the ambient temperature is too cold). Because brioche has a sweetness of its own, you may find that dark chocolate is the best way to balance the flavours. The high cocoa content gives semi-sweet and bittersweet chocolate a depth of flavour that can temper the sweetness of enriched bread. When making chocolate brioche at home, look for chocolate with a cocoa percentage of 65% or higher, such as our 70% Dark Chocolate Slab. Bake. Brush each chocolate brioche braid with egg wash, and bake in an oven preheated to 350°F/177°C for 20-25 minutes or until golden brown.

Photo 2: Add the Milk (preferably at room temperature/lukewarm) and Eggs (I like to whisk them separately first). Reduce oven temperature to 350 F, and bake until golden brown and an instant-read thermometer inserted in center registers 190 F, 35 to 40 minutes more. Try not to flatten it too thinly in the centre of the dough or the chocolate chips might break out when rolled. Sugar: Caster Sugar (or fine white granulated sugar). It is divided in two - the first part goes in the milk and the second part with the flour.

Cover the dough with a cloth and let rise at room temperature for about 1 hour or until the dough has doubled in size.

Chocolate brioche bread is an enriched yeasted bread that is layered with slightly sweetened chocolate filling. This delicious pastry can be served for breakfast or dessert. Final proof.Loosely cover chocolate brioche with a kitchen towel, and allow to proof at room temperature for 1 hour.

More Pastry

Slowly add your butter cubes, kneading as you go. You may need to scrape the sides of the bowl to incorporate all the ingredients into a smooth, stretchy dough. Continue kneading for another 5 minutes on high speed (or longer if hand-kneading). You’ll know your dough is ready when it can stretch enough to create a thin, almost see-through ‘windowpane’ without breaking.