Petitchef

Chocolate chip brioches - video recipe!

Dessert
12 servings
4 hours
10 min
Easy
or
A nice snack to start or end the day !

Ingredients

12 servings
- 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

Step 1 - Chocolate chip brioches - Video recipe!

Step 1

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.
Step 2 - Chocolate chip brioches - Video recipe!

Step 2

Add the eggs and knead at speed 2 for 8 minutes.
Step 3 - Chocolate chip brioches - Video recipe!

Step 3

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.
Step 4 - Chocolate chip brioches - Video recipe!

Step 4

Add the chocolate chips and knead until they are well integrated.
Step 5 - Chocolate chip brioches - Video recipe!

Step 5

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.
Step 6 - Chocolate chip brioches - Video recipe!

Step 6

Then, degas again. Cut 3.5 ounces weight pieces of dough.
Step 7 - Chocolate chip brioches - Video recipe!

Step 7

Light knead in your hands, then form a ball by pushing the dough through your index and thumb forming a ring.
Step 8 - Chocolate chip brioches - Video recipe!

Step 8

Arrange the little brioches on a baking tray, cover them and let them rest around 1 hour near a hot spot.
Step 9 - Chocolate chip brioches - Video recipe!

Step 9

Then, brush with the beaten egg. Using scissors, cut a cross on top of each brioche.
Step 10 - Chocolate chip brioches - Video recipe!

Step 10

Bake 10 minutes at 350°F (180°C). Be careful, it goes fast.
Step 11 - Chocolate chip brioches - Video recipe!

Step 11

There you are, your little chocolate chip brioches are ready !

Video

YouTube

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.






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