Chocolate brioche pastries

Name: Chocolate brioche pastries
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 18
Ingredients: Type 0 flour 5 ½ cups; Rice flour ½ cup; Fioretto corn flour 2 ½ tbsp; Eggs (approximately 1) 2 oz; Butter at room temperature ¼ cup; Fresh brewer's yeast 0.4 oz; Whole milk 1 ½ cup; Sugar ¾ cup; Fine salt 1 tsp; Vanilla bean ½; Dark chocolate chips 7 oz; Whole milk to taste; Powdered sugar to taste

it de fr es br

297

Calories per serving

Vegetarian

Energy Kcal 297
Carbohydrates g 50.2
of which sugars g 18.3
Protein g 6.4
Fats g 7.9
of which saturated fat g 4.46
Fiber g 1.5
Cholesterol mg 124
Sodium mg 22

Difficulty: Average
Prep time: 40 min
Cook time: 25 min
Makes: 18 pieces
Cost: Low
Note plus rising times (2 and a half hours)

PRESENTATION

Who can really resist the appeal of chocolate brioche pastries? Honestly, these treats are a staple in French bakeries, known for their rich, buttery dough and a decadent chocolate filling. Imagine biting into the soft, slightly sweet bread and—surprise!—discovering that indulgent chocolate surprise inside. Really good. In France, these pastries make a perfect breakfast or snack, offering a touch of luxury to everyday moments. The appeal of homemade chocolate brioche is, well, undeniable, inviting you to whip up a batch for sharing during coffee breaks or as a tasty treat for kids after school. So so tender, right? And look, the way the chocolate melts makes them a favorite for everyone, especially when you are transitioning back to work or school after the holidays. Pretty simple comfort food—this gives you a boost whenever you need it, brightening any day with its deliciousness.

Across different households, folks enjoy experimenting with chocolate brioche pastries. Sometimes they opt for small chocolate chip brioche buns or roll a larger loaf to slice and share. Thing is, no matter the form, the key is achieving that moist and fluffy texture, with the creamy chocolate inside. Super tasty! These pastries are just as fitting for a special breakfast as they are for a midday snack, and making them in batches ensures everyone gets their share. There's a reason why searches for chocolate brioche recipes spike after the holidays—people crave something golden and comforting to ease back into their routines. And here's the thing, this snack brings folks together, filling the kitchen with smiles. Whether you call it easy chocolate brioche or simply sweet bread, it's all about sharing a bit of joy, one crispy, chocolate-filled bite at a time. So why not whip up a batch? Really, it's a delicious way to bring people together, creating happy memories with each delicious bite. For sure.

INGREDIENTS

297

Calories per serving

Ingredients for 18 pieces: Type 0 flour 5 ½ cups (680 g); Rice flour ½ cup (55 g); Fioretto corn flour 2 ½ tbsp (20 g); Eggs 2 oz (55 g) - (approximately 1); Butter ¼ cup (60 g) - at room temperature; Fresh brewer's yeast 0.4 oz (10 g); Whole milk 1 ½ cup (350 g); Sugar ¾ cup (150 g); Fine salt 1 tsp (5 g); Vanilla bean ½

for filling and decorating: Dark chocolate chips 7 oz (200 g); Whole milk to taste; Powdered sugar to taste

Preparation

How to prepare Chocolate brioche pastries

To prepare the chocolate brioche pastries, first, take care of the dough. Pour the all-purpose flour, rice flour 1, and corn flour 2 into the bowl of a stand mixer. Then add the crumbled yeast 3,

the milk 4, and sugar 5. Start mixing everything with the hook 6 until the ingredients are well combined.

At this point, add the egg 7 and continue working until it is completely absorbed. Then add the vanilla bean seeds 8 and the first piece of butter 9. Turn the machine back on and add the butter little by little until the dough has fully absorbed it.

Then add the salt 10 and work again at medium speed 11 until the dough is well-kneaded 12. It will take about 8 minutes.

Pour the dough onto a lightly floured surface 13 and shape it into a ball 14. Then transfer it into a bowl and cover it with plastic wrap 15. Let it rise for about 2 hours at room temperature, away from drafts, or in the oven with the light on and the oven off.

When the dough has doubled in size 16, transfer it to a lightly floured surface 17. Roll it out using a rolling pin 18

until you get a rectangle measuring 24x12 inches 19. At this point, make small cuts along the longer side every 4 inches 20. Then, along the shorter side, make a strip 4 inches wide 21

and then another, also 4 inches wide 22, so you have 3. Then cut each strip into 6 squares (4x4 inches) 23, to obtain a total of 18 pieces. Dip a brush in milk and use it to brush only the top half of each square 24.

Then place a couple of teaspoons of chocolate chips on the just-moistened edge 25 and roll it towards you halfway across the square 26. On the remaining empty part, create 5 strips of the same width 27.

Brush the body of the brioche with milk 28 and lift the strips to make them adhere, covering the filled part (29-30).

Transfer the brioches one by one onto a baking sheet lined with parchment paper 31, brush the surface with milk 32, and sprinkle with powdered sugar 33.

Let rise again for 30 minutes at room temperature 34, then bake in a preheated static oven at 365°F for 20 minutes on the middle rack. Remove from the oven 35 and let cool slightly before serving 36.