Brioche Pasquier Pitch Choc Chip, Pack of 6

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Brioche Pasquier Pitch Choc Chip, Pack of 6

Brioche Pasquier Pitch Choc Chip, Pack of 6

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Price: £9.9
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Whether it’s a generous loaf or dainty bun, brioche is a rich, often sweet, bread. While many bread types consist of a basic mixture of water, flour, salt and yeast, brioche also contains eggs, milk and butter, making it an ‘enriched dough.’ The addition of these ingredients gives brioche a higher protein and fat content, leading to a delightfully indulgent, buttery flavour. Just like these Chocolate and Raspberry Brioche Rolls, Chocolate Brioche Loaf and this Chocolate Brioche Bread Wreath, this French brioche recipe is great for special occasion like birthdays or Holidays ( hello, Christmas breakfast!). Once your dough has proved, prod it to deflate the gas buildup from the yeast. Shaping your brioche buns

Butter a 12-hole muffin tray or 2 x 6-hole brioche-shaped trays. Turn the dough out of the bowl onto a floured work surface and knead gently for 1 minute. Divide the dough into 12 equal portions. COMPETITION TIME! The summer holidays & our Kids Pass promotion may have come to an end, but the fun doesn’t have to stop! We're giving away 150 12-month Kids Pass memberships in our biggest social media giveaway of the year! Instant yeast. Add yeast straight to the dough ingredients. Activating the yeast in warm water before adding to the dough is not required. You can find instant yeast at the grocery store also under the name of rapid-rise yeast. Brioche also tends to have a light, cake-like crumb encased in a soft, shiny outer shell. You can certainly enjoy a brioche bun on its own. However, we personally think that a sprinkling of chocolate makes this opulent bake even more special. French in all aspects, these chocolate chip brioche buns are a kids’favorite after school or a lovely family treat to enjoy for a cozy brunch or breakfast in the weekend. Much easier to prepare than chocolate croissants, they involve just a few basic ingredients, to which I added some orange flower water for extra taste. If you don’t have any, you could use juice and zest of a freshly squeezed orange, making sure you keep the same proportions.

The easiest brioche bun recipe

If the dough is a little bit warm, let cool for a few minutes at room temperature, then add the chocolate chips and spread evenly in the dough. Remove from freezer. Using a serrated knife, cut the dough log in half, lengthwise leaving 3/4" (2 cm) at the top uncut. With the cut side facing up, place right side of the dough over the left side and continue to repeat with all the dough to create a "braid." Add half of the butter while the mixer is on low. Once it is incorporated (about 3-4 minutes), add the remaining butter, and mix on medium speed for about 5 minutes or until the butter is fully incorporated, and the dough is elastic and shiny. Place dough in a lightly floured mixing bowl, and cover with plastic wrap. Allow to proof at room temperature for 1-2 hours or until dough doubles in size. Next, fold the edges of each bun inwards to create parcels, and use the palm of your hand to roll them into round balls.

Eggs: medium size and at room temperature. I like to whisk them it a separate bowl before adding them to the dry ingredients so they get mixed in more easily, but that's optional. Make the chocolate filling. In a mixing bowl, beat butter until light and creamy. Beat in the sugar until light and fluffy and then add remaining filling ingredients and mix well. Flour: Plain / All Purpose Flour. This is one of the particularity of brioche bread, it can be made with plain flour instead of bread flour for a more tender result. It will also work with bread flour. Once the dough is ready, you have a few long rising times, which makes the recipe quite long to prepare. On the good side: it doesn’t make it difficult; you just need to respect the rising time to give the yeast some time to develop. The vanilla custard (pastry cream) Cover the dough with a cloth and let rise at room temperature for about 1 hour or until the dough has doubled in size.I received my Kitchen Aid this week and I already have tons of recipes I want to create with my new friend. To be really honest with you, after I left mine behind, I was not sure anymore that a Kitchen Aid was absolutely necessary to my baking recipes. Lately however, I have been working with more delicate recipes that are obviously way easier if you use a stand mixer. It prevents from creating a mess while kneading the dough on your counter top and insure the right texture to your bakings. Break up the chocolate and place in a heatproof bowl with the milk. Rest the bowl over a pan of gently simmering water and leave until melted, stirring occasionally - do not allow the bowl to touch the water. Remove from the heat, stir gently and leave to cool until needed.

The exact time for this stage will depend on the temperature of the room. If working in a cold room, it could take much longer that 1,5 hours.

More baking goods with chocolate chips:

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.

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