Brioche Pasquier Pitch Choc Chip, Pack of 6

Product Information

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. Make the Basic Brioche Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Flour: Plain / All Purpose Flour. This is one of the particularity of brioche bread, it can be made with plain flour instead of bread flour for a more tender result. It will also work with bread flour. When the dough is ready to use, simple roll it out in a large rectangle, spread the pastry cream on one side lengthwise, then cover with mini chocolate chips before folding the empty side on top of the garnished one. At this point, the recipe is almost over, although you will need to cut the dough into rectangles first and let rise for one long last time.

Using a sharp knife, cut the dough in 8 equal rectangles, about 1 to 1.5 inch (3 to 4 cm) wide. Place each of them on a prepared baking sheet lined with parchment paper, leaving enough space between each of them. Cover with cling film and let rise for 2 hours.

Yeast: although not necessary when using instant yeast like here, I recommend "blooming" the yeast (re-hydrating it in a warm liquid) first as a way to insure it is alive. There is nothing worse than realising the yeast is dead after having made the dough! Next, fold the edges of each bun inwards to create parcels, and use the palm of your hand to roll them into round balls. Brioche also tends to have a light, cake-like crumb encased in a soft, shiny outer shell. You can certainly enjoy a brioche bun on its own. However, we personally think that a sprinkling of chocolate makes this opulent bake even more special. 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.

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.Milk. Brioche dough uses milk instead of water. The proteins in milk help contribute to the browning process of the dough. In addition to the eggs and butter, milk is another ingredient that enhances the flavor of the bread (aka "enriched dough").

Eggs: medium size and at room temperature. I like to whisk them it a separate bowl before adding them to the dry ingredients so they get mixed in more easily, but that's optional. 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. 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.Dry Ingredients: Plain / AP Flour ( note that I mistakenly wrote bread flour on the photo above 😉), Caster Sugar (fine white granulated sugar) and a little bit of Fine Table Salt. At the very end, brush with beaten egg and bake for 10-12 minutes in a pre-heated oven. Brush with the syrup, let cool completely, and enjoy. And if you are still wondering how good they are, let me just tell you that they seem to come right out from a bakery. No one would guess you are the one who have actually baked them! More Parisian-style breakfast recipes: