A brioche yes, but a chocolate brioche then! To treat the children as of the breakfast, the chocolate maker Bernachon from Lyon , also from now on installed in Paris, presents you today its recipe of chocolate brioche. Yummy!
* * * * *
Recipe of the chocolate brioche of Bernachon
For 8 people
Duration: 2h
Ingredients:
300g flour
30g sugar
6g of salt
9g of baker's yeast, diluted in cold water
5 eggs
150g butter in small pieces
400g of chocolate chips
Preparation:
The day before
Knead the flour, sugar, salt and eggs.
As soon as the dough comes apart, knead for 10 minutes before incorporating the butter.
When the butter is well incorporated, add the yeast and knead for 5min.
Keep in a cool place until the next day.
The next day
Divide the dough in 2.
Roll out each dough into a 3 mm square.
Divide into 4, then put 50g of chocolate chips in each brioche.
Fold the corners in the center and roll up.
Place on a baking sheet with baking paper.
Leave to rise for about 1 hour at room temperature: they should double in size before baking.
Bake at 200°c for about 20 minutes.
* * * * *
Location
Bernachon
127 Rue de Sèvres
75006 Paris 6
Access
Duroc or Vaneau
Official website
www.bernachon.com
