Brioche Pasquier Pitch Choc Chip, Pack of 6

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Note that if using instant yeast, you technically do not need to activate it in a liquid but I like to do this step to insure the yeast is alive.

In a medium bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat softened butter until light and creamy, about 1 minute. Add the sugar and beat until light and fluffy, about 2 minutes. Mix in cocoa powder, honey and sugar until incorporated.

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Next, fold the edges of each bun inwards to create parcels, and use the palm of your hand to roll them into round balls. If using Active Dry Yeast, you will need to bloom (rehydrate) the yeast with the lukewarm milk and one tablespoon of sugar first. You can also do it with the instant yeast to make sure the yeast is alive, but it is not necessary. Customise the filling with the addition of Cinnamon, some very finely chopped Chocolate (so that it does not rip the dough when you roll it the second time) or even some Orange Zest. Or use to make the most epic Brioche French Toast!

Sugar: Caster Sugar (or fine white granulated sugar). It is divided in two - the first part goes in the milk and the second part with the flour. Make the chocolate brioche: Butter and flour a 9x5-inch loaf pan. On a lightly floured surface, turn out Basic Brioche Dough. Punch down dough, and sprinkle chocolate onto dough. Knead chocolate into dough briefly, just until chocolate is incorporated. Remove the dough from the fridge and roll it out on a clean surface covered with parchment paper in a large rectangle of 8×12 inches (40×30 cm). Cover half of the dough with the custard vanilla, lengthwise. Yeast: I used Instant (dry) Yeast, which technically does not require to be bloomed (rehydrated) first. You could use Active Dry Yeast instead since we are rehydrating the yeast with the milk first anyway.

What you need to make Chocolate brioche

Dry Ingredients: Plain / AP Flour ( note that I mistakenly wrote bread flour on the photo above 😉), Caster Sugar (fine white granulated sugar) and a little bit of Fine Table Salt.