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Chocolate Brioche

Serves: 8 peopleRecipe course:  BreadsTotal time (min.): 255Complexity (1 to 3): 2
Chocolate-Brioche.jpg Chocolate-Brioche.jpg
A soft and buttery brioche rolled and stuffed with crème patisserie and chocolate chips.
 

Tools

Stand Mixers or Cooking Chef
Whisk tool
Spiral dough tool

Ingredients

Ingredients 1
Water120 grams
Dried yeast7 grams
Ingredients 2
Plain flour400 grams
Caster sugar60 grams
Eggs2
Salt1 + 1/2 tsp.
Ingredients 3
Unsalted butter100 grams
Ingredients 4
Eggs2
Vanilla extract1 tsp.
Caster sugar30 grams 
Ingredients 5
Cornflour30 grams
Milk250 ml
Ingredients 6
Chocolate chips100 grams
Ingredients 7
Egg1 beaten
​​​​​​​

Methods

Prep. (Before you begin) 
 
 Cut the butter into cubes and leave at room temperature to soften.
 
 Getting started

​​​​​​​ 1 - Fit the Spiral dough tool to the machine. 
 2 - Grease the springform tin. 
 
 Stage 1 
 
 1 - Add Ingredients 1 (water, yeast) into the Mixer bowl.
 2 - Let rest for 5 minutes.
 
 Stage 2 
 
 1 - Add Ingredients 2 (flour, sugar, eggs, salt) into the Mixer bowl.
 2 - Attach the Mixer bowl to the machine and fit the splash guard. 
 3 - Mix on speed 1 for 2 minutes.
 4 - Mix on speed 2 for 8 minutes. 
 
 Stage 3 
 
 1 - Add Ingredients 3 (unsalted butter) into the Mixer bowl. 
 2 - Mix on speed 2 for 5 minutes. 
 3 - Transfer the dough to the large glass bowl.
 4 - Cover with a tea towel.
 5 - Leave to prove for 1 hour, 30 minutes. 
 
 Stage 4 
 
 1 - Retrieve, clean the Mixer bowl and fit the Whisk tool.
 2 - Add Ingredients 4 (eggs, vanilla, sugar) into the Mixer bowl.
 3 - Attach the Mixer bowl to the machine and fit the splash guard. 
 4 - Mix on speed Max for 2 minutes. 
 
 Stage 5 
 
 1 - Add Ingredients 5 (cornflour, milk) to the small bowl.
 2 - Mix until combined. 
 3 - Transfer the contents of the Mixer bowl to the saucepan. 
 4 - Add the cornflour mixture to the saucepan. 
 5 - Heat over a medium heat, stirring constantly until the mixture thickens.
 6 - Remove from the heat and pour the mixture into the large bowl.
 7 - Cover with plastic wrap.
 8 - Leave to cool.
 
 Stage 6 
 
 1 - Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
 2 - Gently pull the edges into the centre.
 3 - Roll the dough over and roll into a ball shape.
 4 - Cover with a tea towel.
 5 - Let rest for 10 minutes.
 6 - Slightly roll out again if it has sprung back.
 7 - Spread the contents of the large bowl over the rolled-out dough, leaving a 10 mm border around the edge.
 8 - Sprinkle Ingredients 6 (chocolate chips) over the dough.
 9 - Take the far edge of the dough and roll it back towards you to make a log shape.
 10 - Cut each end off to get a clean line. 
 11 - Slice the log into 8 equal pieces.
 12 - Place one piece into the centre of the springform tin with the cut side up. 
 13 - Place the other pieces in a circle around it. 
 14 - Cover with a tea towel.
 15 - Leave to prove for 1 hour, 30 minutes. 
 
 Stage 7 
 
 1 - Pre heat the oven to 180ºC.
 2 - Brush Ingredients 7 (egg) over the brioche.
 3 - Bake for 10 minutes at 180ºC.
 4 - Reduce the oven temperature to 160ºC.
 5 - Bake for 20 minutes at 160ºC.
 6 - Leave to cool for 10 minutes. 
 7 - Turn out onto a wire rack.
 8 - Serve.

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