Brioche Pasquier Pitch Choc Chip, Pack of 6

£9.9
FREE Shipping

Brioche Pasquier Pitch Choc Chip, Pack of 6

Brioche Pasquier Pitch Choc Chip, Pack of 6

RRP: £99
Price: £9.9
£9.9 FREE Shipping

In stock

We accept the following payment methods

Description

Chocolate Chips: I used Dark Chocolate Chips (they were on the smaller side, almost like mini choc chips - both mini and regular chocolate chips will do) - but you can use any of your preferred chocolate chips. Butter: Unsalted, very soft and cut into small cubes. If not soft enough / at room temperature, it will be hard to incorporate into the dough. The kneading time is rather long here - but that is because of the fat content of the dough. It will require more time to develop gluten than traditional "non-fat" bread doughs.

Photo 1: Place the Flour, Sugar and Yeast in the bowl of your mixer. Mix to combine with the dough hook. 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. Brush a bit of water on the ends, shape the braided dough into a circle and pinch the ends together. Repeat with remaining dough. Place each braided dough on a parchment or silicone lined sheet pan and cover loosely with a kitchen towel. Allow to proof at room temperature for 1 hour. 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.Try not to flatten it too thinly in the centre of the dough or the chocolate chips might break out when rolled.

Sprinkle fresh yeast in a small bowl and stir with one or two tablespoons lukewarm milk and a little bit of sugar too. Set aside for about 10 minutes.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. Make the Basic Brioche Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. When the dough has finished its first proofing (called "bulk fermentation" stage), you can start preparing the Chocolate Filling.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop