Wednesday, August 20, 2014

Brioche au Chocolat

Brioche au Chocolat 

'Rain drops and roses and whiskers on kittens ......these are a few of my favourite things.'

 Well roses and kittens are definitely some of my favourite things but when it comes to ingredients and the kitchen here are a few items I love working with. I love whisking egg whites to soft or firm peaks and using it, I love using butter , ghee, I love the freshest of vegetables and I love working with yeast among a few of my favourite things to do in the kitchen.

It was my very first attempt at making Brioche au chocolat that delightfully rich French bread made with lots of butter and eggs , the filling of chocolate was entirely an added bonus.

When you have a perfect recipe to follow you usually find success.

I followed Croquez, Craquez's recipe (A french blog) and I had the most soft rich delightful bread ever

So here is the recipe :-

Makes about 10 brioche

For the Brioche :-

250gm All purpose flour
25gm Castor Sugar
5gm Salt
3 Eggs
100gm Butter
15gm fresh yeast / 7 gm dry yeast

Yolk from 1 egg for brushing

For the filling

150gm chopped chocolate

Proof the yeast by dissolving it with 4 tbsp lukewarm water and  sprinkling a bit of sugar. If it forms bubbles and becomes frothy after 10 minutes its good enough to be used.

Mix the ingredients for the brioche except the chocolate and leave in the refrigerator for 4 hours. It would have doubled in size. Now punch it down to remove the carbon dioxide and make 10 ball. Flatten the balls and using a bit of chocolate as filling and then roll it back to form a rectangular shaped brioche and leave it on a tray which has been buttered and floured to rise for 45 minutes if you stay in a tropical country or 1.5 hours in cold countries.

Preheat oven to 180C , brush the brioche with the whisked yolk and bake for 25 minutes.

Let it cool down completely. Then either have it immediately or use a cling film to preserve the freshness.

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