Chocolate chip brioches - video recipe!

Name: Chocolate chip brioches - video recipe!
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: 12
Cuisine: En
Ingredients: 2 cups flour (best pastry flour); 1 tsp salt; 1/3 cup sugar; 1 Tbsp fresh yeast; 3 eggs; 1/2 cup softened butter; 1.5 oz chocolate chips; 1 egg to brush

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Chocolate chip brioches - Video recipe! - photo 2

Chocolate chip brioches - Video recipe! - photo 3

Dessert

12 servings

Easy

4 h 10 m

A nice snack to start or end the day !

Ingredients

2 cups flour (best pastry flour)
1 tsp salt
1/3 cup sugar
1 Tbsp fresh yeast
3 eggs
1/2 cup softened butter
1.5 oz chocolate chips
1 egg to brush

Preparation

Preparation4 hours

Cook time10 min

In the bowl, put the sifted flour, the salt and the sugar, then dig a hole in the middle. Put the crumbled yeast in it. Be careful that the salt doesn't touch the yeast, as it kills it immediatly.
Add the eggs and knead at speed 2 for 8 minutes.
Then, while kneading, add the softened butter gradually. Once all the butter has been used, keep kneading for 10 minutes, until the dough detachs from the bowl.
Add the chocolate chips and knead until they are well integrated.
Leave to rest for 45 minutes at room temperature, near a hot spot if possible. Degas, meaning applying some pressure on it to get the air out of it. Put in the fridge for 1 and a half hour.
Then, degas again. Cut 3.5 ounces weight pieces of dough.
Light knead in your hands, then form a ball by pushing the dough through your index and thumb forming a ring.
Arrange the little brioches on a baking tray, cover them and let them rest around 1 hour near a hot spot.
Then, brush with the beaten egg. Using scissors, cut a cross on top of each brioche.
Bake 10 minutes at 350°F (180°C). Be careful, it goes fast.
There you are, your little chocolate chip brioches are ready !

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Cookware

oven

Observations

Ma pâte ne se décolle pas du bol : La pâte à brioche est capricieuse. Si après 10 minutes de pétrissage après incorporation du beurre, elle ne se décolle pas, mettez le bol du robot dans le frigo. Laissez-le une bonne dizaine de minutes, puis recommencez à pétrir. La pâte à facilement chaud, et pétrir trop longtemps a tendance à la réchauffer.

La farine : elle devra être de type 45.

La levure : utiliser de la levure sèche sera risqué. En effet votre pâte lèvera plus difficilement.

Les températures : lors des moments de pousse, elles ne devront pas dépasser 35°C. Dans le cas contraire, le beurre présent dans votre pâte va fondre et cela compromettrait la consistance de votre galette.