Brioche with ChocRocks™

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

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 components

Callebaut® ingredients

Brioche with ChocRocks™

IngredientsPreparation
  • 138g
    whole milk
  • 30g
    yeast

Dissolve yeast in lukewarm milk.

  • 20g
    caster sugar
  • 659g
    whole egg(s)
  • 984g
    pastry flour
  • 30g
    salt

Add to stand mixer together with previous mixture and knead for 15 minutes to obtain an elastic dough.

  • 689g
    fresh butter
  • 59g
    caster sugar

Cream together in stand mixer and add to previous mixture.
Beat for 10 minutes.

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.

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.