Irresistible Brioche au Chocolat – Buttery French Bread with Chocolate

What is Brioche au Chocolat

Brioche au Chocolat is a delightful fusion of super soft brioche dough and luscious chocolate, resulting in a heavenly treat that's perfect for breakfast or dessert.

In this comprehensive guide, we'll take you through the process of making your very own Brioche au Chocolat, complete with ingredient substitutes and nutritional information.

Ingredients

• 500g strong white bread flour
• 1 tsp instant yeast
• 80g caster sugar
• 10g fine sea salt
• 250g full-fat milk
• 140g unsalted butter, softened
• 2 large eggs
• 200g dark chocolate, chopped or in chip form
• 1 egg, beaten, for egg wash

Step-by-Step Instructions

1. Prepare the Brioche Dough In a large mixing bowl, combine the strong white bread flour, instant yeast, caster sugar, and fine sea salt. Add the full-fat milk and eggs to the dry ingredients, mixing until a shaggy dough forms. Gradually add the softened unsalted butter, incorporating it into the dough by using the slap and fold method, as taught by Richard Bertinet. This will help create a silky, elastic dough without adding too much flour. Continue to slap and fold the dough for 8-10 minutes, until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest in a warm place for 1-2 hours, or until doubled in size.

2. Shape the Brioche Gently deflate the risen dough and fold in the chopped chocolate or chocolate chips. Divide the dough into 12 equal portions. Roll each portion into a smooth ball and arrange them in a greased loaf pan or on a lined baking sheet. Cover the dough with a clean kitchen towel and let it rise for another 45-60 minutes, until puffy.

3. Bake the Brioche au Chocolat Preheat your oven to 350°F (180°C). Brush the top of the risen brioche with the beaten egg for a glossy finish. Bake the brioche for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Using Richard Bertinet's version of the dough, the Brioche au Chocolat will still have a rich and fluffy texture but will be slightly less oily, creating a more balanced treat.

Nutrition Information

Based on the ingredients used in this recipe, each serving of Brioche au Chocolat (1/12 of the loaf) contains approximately:

• Calories: 385
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Fiber: 3g
• Sugars: 20g
• Protein: 8g
• Sodium: 300mg
• Cholesterol: 85mg Keep in mind that the nutrition information can vary based on the specific ingredients and brands you use.

Serving Suggestions

Brioche au Chocolat is a versatile treat that can be enjoyed in various ways. Here are a few serving suggestions to enhance your brioche experience:

• Breakfast: Serve Brioche au Chocolat with a dollop of Greek yogurt and fresh berries for a delightful morning treat.
• Brunch: Pair it with a creamy cheese, such as Brie or Camembert, for a delicious and indulgent brunch option.
• Dessert: Warm up a slice and serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an irresistible dessert.
• Snack: Enjoy it with a steaming cup of coffee or tea for a cozy afternoon pick-me-up.

Storage and Reheating Tips

To maintain the freshness and texture of your Brioche au Chocolat, follow these storage and reheating tips:

• Room temperature: Store any leftover brioche at room temperature in an airtight container or wrapped in plastic wrap for up to 2 days.
• Freezer: For longer storage, wrap the brioche tightly in plastic wrap and freeze for up to 2 months. Thaw it at room temperature before serving.
• Reheating: To reheat your Brioche au Chocolat, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.

Final Thoughts

Brioche au Chocolat is a sumptuous treat that's perfect for any occasion. Richard Bertinet's version of the dough yields a fluffy and slightly less oily brioche, making it even more enjoyable. With this detailed guide, you'll be able to create a bakery-quality brioche in your own kitchen. Serve it with a cup of coffee or tea, or get creative with your favorite toppings and accompaniments. Bon appétit!

FAQs

Can I use a different type of flour for this recipe?

While strong white bread flour is recommended for its high protein content and ability to create a fluffy texture, you can substitute all-purpose flour if necessary. The final result may be slightly less fluffy but will still be delicious.

Can I use a bread machine to make the brioche dough?

Yes, you can use a bread machine to make the dough. Follow your machine's instructions for adding ingredients and select the dough cycle. Once the cycle is complete, proceed with shaping and baking the brioche as described in the recipe.

Can I make this recipe gluten-free?

To make a gluten-free Brioche au Chocolat, replace the strong white bread flour with a gluten-free flour blend designed for bread baking. You may also need to add xanthan gum if it's not included in the flour blend. Keep in mind that the texture may be slightly different than the original recipe.

How can I tell if my brioche is fully baked?

A properly baked Brioche au Chocolat will be golden brown on the outside and have an internal temperature of around 190°F (88°C). You can use a digital thermometer to check the internal temperature, or insert a toothpick into the center of the brioche; if it comes out clean or with a few crumbs attached, the brioche is fully baked.

Can I make this recipe vegan?

To make a vegan Brioche au Chocolat, you'll need to replace the eggs, milk, and butter with vegan alternatives. Use a plant-based milk, such as almond or soy milk, in place of the full-fat milk. Replace the eggs with a commercial egg replacer, flaxseed meal, or chia seed gel. Use a vegan butter substitute or coconut oil in place of the unsalted butter. Note that the texture and flavor may be slightly different from the original recipe.