Chocolate chip brioches - video recipe!
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A nice snack to start or end the day !
Ingredients
12
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 !
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.
Cookware
oven
Questions
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