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Makes 25 mini brioches
Recipe Step by Step
250 g Pastry flour
125 g Eggs
25 g Milk
25 g Caster sugar
5 g Fine salt
6 g Baker’s yeast
150 g Butter
Knead in a stand mixer for approx.
10 minutes then slowly incorporate the butter until the dough starts coming away from the bowl.
Roll the dough into a ball, place in a large bowl and cover with plastic wrap.
Leave to rise at room temperature for 45 minutes.
Knock back the dough and stretch out onto a tray before covering with film.
Store overnight in the refrigerator.
PUFF PASTRY BRIOCHE
585 g Puff pastry
135 g Butter
150 g DARK OR MILK CHOCOLATE CHIPS
Fold using two letter turns, then leave to sit in the refrigerator for 30 minutes.
Fold one more letter turn, then leave to sit in the refrigerator for 30 minutes.
Roll out to a thickness of 4mm.
Assembly and finishing
Cut into 4 x 10cm strips. Sprinkle with DARK OR MILK CHOCOLATE CHIPS.
Fold the dough over on itself.
Leave to firm up in the refrigerator for a few minutes.
Place each brioche in a 5 x 4.5cm stainless steel ring.
Leave to rise at 75°F (25°C) for 2 hours.
Glaze with egg and sprinkle on a few DARK OR MILK CHOCOLATE CHIPS.
Bake in a fan-assisted oven at 340°F (170°C) for approx. 15 minutes.