Brioche Pasquier Pitch Choc Chip, Pack of 6

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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. Today’s brioche buns are on the edge: with just a little experience, you can get a really good result by hand (this is what I did) but a stand mixer will spare you the extra effort. So if you are into serious baking too, a stand mixer is definitely to add on your (Christmas/Mother’s Day or whatever special occasion) baking gift list.

Brush the Brioche with an Egg Wash (one egg pre-whisked), then cover the loaf pan and let the dough rise again for about 30 to 45 minutes. Divide the dough into segments of 2.3 oz (65g) each and shape into small balls, rolling them smoothly with your hand on a lightly flour surface. Do not overwork or the chocolate will melt. Mix the flour with the yeast and 1 teaspoon salt in the bowl of a free-standing mixer fitted with a dough hook. Break the eggs into a jug and beat lightly. With the mixer on its lowest speed, pour the eggs in batches onto the flour. After adding the last batch of egg, stop the machine and scrape down the sides. Add the chocolate mixture and mix on the lowest speed until all the ingredients are well incorporated. Scrape down the bowl then knead the dough in the machine on low speed for 5 minutes. I now have a few trusted recipes that I always use, there is Julie Jones‘ sweet shortcrust pastry, a perfect choux pastry recipe by Edd Kimber and this brioche adapted from Justin Gellatly. Fold in the empty side of the dough over the garnished one, and flatten the top part with your hands to empty the possible air bubbles. Gently flatten with a rolling pin to make sure the surface is smooth.These lovely baked goods are indeed a common variant of chocolate croissants (pains au chocolat). However, unlike these last ones, Swissh brioches (or brioches suisses in French) are prepared with a brioche dough instead of a leavened puff pastry. The result is visible in the texture as they are soft and pillowy like a classic brioche, whereas the chocolate croissants are more on the crispy buttery side. In a medium bowl, lightly sprinkle some flour and add the dough. Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about 1-2 hours or until dough doubles in size. On a lightly floured surface press out the gases of the dough. Stretch and fold the left side of the dough over to the center as well as the right side over to the center. Repeat process with the top and bottom portions of the dough. Place seam side down in a lightly floured bowl, cover, and refrigerate overnight to ferment. While the buns prove, preheat your oven to 180℃ (350℉). Bake your chocolate brioche for 20 to 30 minutes, until they have risen and have a golden colour. How to serve your chocolate brioche Note that if using Active Dry Yeast instead of Instant Yeast, you will need to bloom the yeast first. To do so, slightly heat up the milk (shouldn't be more that lukewarm) then mix in one tablespoon of sugar and the yeast. Leave for 10 to 15 minutes or until foamy/bubbly. You can also bloom Instant Yeast just want to make sure the yeast is alive.

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. All-purpose flour. For this particular recipe, all-purpose flour is used. You may think because it is a bread dough, you would use bread flour. However, since we are using the dough to make a pastry (and not just a bread), we do not want to sacrifice texture for structure. In other words, all-purpose flour has a lower protein content and will produce a more tender bread than bread flour, which is ideal for this pastry. Reduce oven temperature to 350 F, and bake until golden brown and an instant-read thermometer inserted in center registers 190 F, 35 to 40 minutes more. Photo 15: Roll each strip on itself to get a log shape (like you would when making Cinnamon Rolls). You should get 3 long logs.When the brioches are ready, brush them with the beaten egg and yolk, then bake in a pre-heated oven at 350°F (180°C) for 10-12 minutes, or until golden-golden brown, depending on your preference. Depending on the temperature of your kitchen, it could take longer to proof (if too cold). Alternatively, you can proof the bread in the fridge overnight or for 8 to 12 hours. Brioche is an enriched yeasted dough. In other words, compared to bread that's only made with flour, water, yeast, and salt (a lean dough), this enriched dough has additional ingredients consisting of sugar, eggs, milk, and butter. It produces a rich and buttery bread that is still soft and tender. To enhance this already delicious dough, I have added a layer of slightly sweetened chocolate and rolled the dough into individual pastries that can be served for breakfast or as dessert. It's a beautiful presentation that's especially nice to serve for the holidays.