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Le Chaudron recipe
Brioche du goûter
Chocolate chip brioche loaf
⏱ 150 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)pastry flour (French T45)
150 g (5 oz)softened unsalted butter
70 g (2½ oz)superfine sugar
10 gfine salt
20 gfresh yeast
4whole eggs
100 ml (½ cup)warm whole milk
150 g (5 oz)dark chocolate chips
1egg yolk
- 500 g (18 oz) pastry flour (French T45)
- 150 g (5 oz) softened unsalted butter
- 70 g (2½ oz) superfine sugar
- 10 g fine salt
- 20 g fresh yeast
- 4 whole eggs
- 100 ml (½ cup) warm whole milk
- 150 g (5 oz) dark chocolate chips
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- With the dough hook, combine the flour, sugar and salt on one side and the crumbled yeast on the other, then add the eggs and warm milk.Making it from scratch? See the yeast dough — rises ~2 h
- Knead 10 minutes on medium speed until smooth, elastic and pulling away from the bowl.
- Add the softened butter in several additions, kneading 8 more minutes until fully absorbed.
- Add the chocolate chips and mix on low speed just until evenly distributed.
- Cover with a clean towel and let rise 1 hour 30 at room temperature until doubled.
- Punch down the dough, shape it into a log the length of the pan and place in the buttered, parchment-lined pan.
- Let rise 1 hour 30 under a towel, brush with egg yolk and bake 35 minutes at 170°C (340°F) until golden.
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