Brioche with ChocRocks™
This brioche recipe yields incredibly rich and puffy yeast bread with a paper-thin, golden-brown crust and silky, tender crumb. And with a handful of dark chocolate ChocRocks™ baked into its crust, this icon in the world of French Viennoiserie gets that delightful dark chocolate taste and crunchiness that make it into an irresistible multi-textured gourmet delight.
Recipe
Brioche with ChocRocks™
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Dissolve yeast in lukewarm milk. |
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Add to stand mixer together with previous mixture and knead for 15 minutes to obtain an elastic dough. |
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Cream together in stand mixer and add to previous mixture. |
Cover with cling film and leave to rest in refrigerator for 12 hours. Roll into balls and fill baking tin up to 1/3 with them. Leave to rise until dough reaches top of tin cover and bake at 200 to 220°C for 45 minutes. Brush with a neutral light jelly. |
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3 minutes before the end of the baking process, sprinkle with ChocRocks™ - Dark Callebaut® CHD-GL-47X11. Put back in oven briefly, but make sure the ChocRocks™ don’t melt away completely. |
