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Breakfast

Chocolate buns with brioche

Ingredients :

– 180 ml whole milk
– 45 g caster sugar
– 1 tsp salt – 375 g flour
– 175 g butter
– 1 sachet of dry baker’s yeast (8 g)
– 20 bars of dark chocolate
– 1 egg yolk + 1 tsp caster sugar + 1 teaspoon milk for gilding

Preparation :

Warm milk and stir yeast. Put the milk in the MAP vat with yeast, flour, butter and finally sugar and salt. Start the dough program.

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Once the program is finished. Allow the dough to rise.

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degas the dough and divide the dough piece in half. Spread the first ball on the worktop into a large rectangle 20 cm high and about 40 cm wide.

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In this rectangle, cut strips 8 cm wide. Place at the top of each strip a first chocolate stick. Roll the dough on itself 2 times, then put down a second chocolate stick and finish winding the strip of dough.
Renew the operation with the second ball of dough.

Pains au chocolat briochés

Chocolate buns with brioche

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Place the buns underneath on a plate covered with baking paper, then leave to grow another 45 minutes at room temperature.

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Preheat the oven to 200 °. Brown each bread with the beaten egg yolk with milk and sugar, then bake for 20 minutes.

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Put them to cool on a rack before tasting them, the same day preferably.

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