Chocolate Brioche

This week I'm sorting through photos, mainly for StudioHoratiobut also for Fournoratio, et je suis retombé sur une belle brioche que j’avais faite il y a près de 10 ans. Je me suis dit pourquoi ne pas la refaire, en plus cela tombait bien j’avais une grosse envie de chocolat. Alors voici ma brioche tressée au chocolat.

I'm pulling some of my old recipes out of the cupboard. A bit like apple crumbleThis brioche was one of my first creations. I'd never made a brioche before. Let alone a braided one. But once again, with a good recipe you increase your chances of success, and it was a great success. I repeated and modified it several times afterwards, removing the orange blossom for example, which I'm not a big fan of, and replacing it with maple syrup.

What I like about this recipe is that it's easy to make and gives you two beautiful brioches. And unless you're doing this for an event, you'll have several days before you finish everything. If you want to keep its soft texture as long as possible, because otherwise the brioche tends to dry out quickly. I recommend keeping it in an airtight tin.

I've made this recipe in a food processor, but you can do it by hand too (see notes).

It's up to you! And don't hesitate to send me your most beautiful creations and braids.

Chocolate Brioche

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• Author: Thomas
• Total Time: 3h30
• Yield: 2 Brioches 1x
• Diet: Vegetarian

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Description

An easy-to-make braided chocolate brioche

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Ingredients

Scale 1x2x3x

1 sachet baker's yeast

15g warm water

1 teaspoon sugar

10 cl warm water

40 gr melted butter or planta

1 egg

4 tablespoons maple syrup

50 gr sugar

370 gr flour (Ideally T65 but T55 also works)

150 gr chocolate chips

 

Cook Mode Empêche votre écran de s'éteindre pendant la recette

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Instructions

Dissolve yeast:

1. Place yeast, water and sugar in a glass.
2. Stir well with a spoon to dissolve the yeast, then place cling film over the top to speed up rising.
3. Your yeast will foam and rise.
4. After about 10 minutes, you're ready to use it.

Prepare the brioche dough

1. Place the water, butter, egg, maple syrup, sugar, flour and baking powder in the bowl of your food processor.
2. Knead at slow speed (1) for about 7-10 minutes, then at slightly faster speed (2-3) for about 5 minutes.
3. Leave the dough to rise for about 1 hour
4. Cut the dough into 6 equal-weight pieces.

Braiding

1. Take 3 dough pieces and roll them out separately to obtain a rectangle of about 10cm by 30 cm.
2. Place the chocolate chips in the middle of the dough pieces.
3. Close the dough pieces and lightly roll them to obtain a roll (or pudding) of dough with the nuggets in the middle.
4. Braid the three rollers
5. Repeat with the remaining three dough pieces.
6. You now have two buns, leave to rise for about 1 hour, covered with a tea towel.

Cooking

1. Preheat oven to 400°F (or 200°C)
2. Bake the two buns for about 15 minutes.
3. Enjoy!

Notes

You can replace the maple syrup with orange blossom water. In this case, increase the sugar a little (80g instead of 50g).

My recipe uses a food processor, but you can also make it by hand. To do so, mix all the ingredients in a bowl to obtain a homogeneous dough, then knead the dough by hand for about 20 minutes.

For braiding, you can do as you like. If you don't know how to make one. Here's an example: http://www.thermovivie.com/2014/08/comment-faire-une-brioche-tressee.html

• Prep Time: 20
• Cook Time: 15
• Category: patisserie
• Cooking: French