Brioche Pasquier Pitch Choc Chip, Pack of 6

Product Information

Butter: Unsalted and very soft. I like to cut it into small cubes and leave it out of the fridge a little while before making this recipe so it's nice and soft, and ready to be slowly added to the rest of the dough. Photo 1: Place the Flour, Sugar and Yeast in the bowl of your mixer. Mix to combine with the dough hook.

Slowly add your butter cubes, kneading as you go. You may need to scrape the sides of the bowl to incorporate all the ingredients into a smooth, stretchy dough. Continue kneading for another 5 minutes on high speed (or longer if hand-kneading). You’ll know your dough is ready when it can stretch enough to create a thin, almost see-through ‘windowpane’ without breaking. If the dough is a little bit warm, let cool for a few minutes at room temperature, then add the chocolate chips and spread evenly in the dough. Brioche is always a fun recipe to make even if you don't have much experience working with yeast or making bread. And it will make your kitchen (and whole house) smell incredible! Seriously, that smell... you'll want to eat those chocolate Chip Brioche Rolls as soon as they come out of the oven!

Your recipe note

Pitch is a delicious, soft brioche roll with a generous amount of dark chocolate chips. They are individually wrapped making them great for lunch boxes, picnics, car journeys and much more!

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. Granulated sugar. Although sugar is added to the dough, brioche is not a very sweet bread. Instead, it adds only a bit of sweetness. The richness of the dough comes more from the eggs, butter, and milk. Flour your fingers very well then punch down the risen dough to deflate - it will feel more like a chocolate mousse or cake mix than a bread dough. Cover as before then place the bowl in the fridge and chill until the dough is firm and has doubled in size again - about 4 hours, although it can be left in the fridge overnight at this point.

Tips and takeaways

In a separate bowl, whisk the yolks with sugar. Pour in the flour and cornstarch, and whisk until well combined. 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

Once you’ve chosen your chocolate, you can chop it as coarsely or finely as you like. You can use pre-prepared chocolate chips. However, chopping your own chocolate gives you control over your brioche’s texture. Do you want big chunks of chocolate that offer rustic charm or small, uniform pieces for a neat loaf? Milk: use Full Cream / Whole Milk for the best flavour and texture. The milk needs to be lukewarm to help the yeast develop. Make sure it is not too hot though or it might kill the yeast. Photo 9: Punch the air out of the proofed dough and transfer over a lightly floured surface. Using a rolling pin (also lightly floured), roll the dough into a large rectangle that is about 30 x 50 cm (12 x 20 inch). If you end up with too many buns, you can also freeze them. Place them in a ziploc bag while still fresh and freeze for up to 2-3 months. Make sure you remove them from the freezer ahead of time, ideally the night before, and leave them on the countertop. When thawed, just warm them up in the oven at 350°F (180°C) for a couple of minutes to recreate the crispy crust.

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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. Cocoa powder. This adds the chocolate flavor to the filling. Either unsweetened natural cocoa powder or dutch process cocoa powder can be used. Photo 2: Add the Milk (preferably at room temperature/lukewarm) and Eggs (I like to whisk them separately first). 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.

To shape the brioche, pinch off a hazelnut-sized ball of dough from each portion and roll into a smooth, neat ball. Shape the rest of the portion into a neat ball and gently drop into the muffin tray. Flour your index finger and push it into the centre of the ball of dough in the tray then place the smaller ball over this hole. Repeat with the remaining portions. Slip the tray into a large plastic bag, slightly inflate then leave to rise until the dough has doubled in size - 1 hour in a warm room or overnight in the fridge. With mixer on medium-low speed, add 1 ½ cups (188 grams) flour and eggs, beating until smooth, 2 to 3 minutes. Cover and let stand for 30 to 45 minutes. 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.

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. This chocolate swirl brioche will stay fresh for 2 to 3 days and should be kept at room temperature in an air-tight container. It can be eaten cold or slightly re-heated (few seconds in the microwave or in the toaster).