Brioche Pasquier Pitch Choc Chip, Pack of 6

Product Information

All-purpose flour. For this particular recipe, all-purpose flour is used. You may think because it is a bread dough, you would use bread flour. However, since we are using the dough to make a pastry (and not just a bread), we do not want to sacrifice texture for structure. In other words, all-purpose flour has a lower protein content and will produce a more tender bread than bread flour, which is ideal for this pastry.

Instant yeast. Add yeast straight to the dough ingredients. Activating the yeast in warm water before adding to the dough is not required. You can find instant yeast at the grocery store also under the name of rapid-rise yeast.If the bowl gets greasy and the mixer struggle to mix, stop to scrap the side of the bowl with a spatula to help it. Honey. This will add some of the sweetness to the filling. Additionally, the consistency of the honey will contribute to making the filling spreadable.

As an example, the stand mixer will considerably be a good help to get a light, soft, airy and pillowy texture to a French Butter Brioche. This applies to any other brioche recipe, especially when they involve great quantities of butter and eggs.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. 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.

Butter: Unsalted and very soft. I like to cut it into small cubes and leave it out of the fridge a little while before making this recipe so it's nice and soft, and ready to be slowly added to the rest of the dough. Switch to the dough hook attachment. Add salt and remaining 1 ¾ cups (18 grams) flour, and beat at medium speed until a smooth and elastic dough forms and pulls away from sides of bowl, 8 to 10 minutes. Flour your fingers very well then punch down the risen dough to deflate - it will feel more like a chocolate mousse or cake mix than a bread dough. Cover as before then place the bowl in the fridge and chill until the dough is firm and has doubled in size again - about 4 hours, although it can be left in the fridge overnight at this point. Butter: Unsalted, very soft and cut into small cubes. If not soft enough / at room temperature, it will be hard to incorporate into the dough.

Tips and takeaways

Yeast: I used Instant (dried) Yeast, which is a type of yeast that does not need to be rehydrated ("bloomed") before you add it to the rest of the ingredients, so it's one less step to take! See below for substitution. Mini chocolate chips.First of all, the recipe involves mini chocolate chips. Don’t you love chocolate chips too? My favorite are always the ones that fall of the baking goods. You know, the little extra ones you always want to grab even though you have plenty of them in your treat. But the ones who don’t count are actually the ones that matter. They are just extra stuff, and we love extra stuff. Weird, but true. Photo 8: Finely chop the Dark Chocolate and place it in a heat-proof mixing bowl along with the Butter. Melt them together until smooth - either in the microwave in 30 seconds increments or over a double boiler. When the dough has finished its first proofing (called "bulk fermentation" stage), you can start preparing the Chocolate Filling. Photo 9: Punch the air out of the proofed dough and transfer over a lightly floured surface. Using a rolling pin (also lightly floured), roll the dough into a large rectangle that is about 30 x 50 cm (12 x 20 inch).