Chocolate Chip Crown Brioche
Dive into the world of homemade pastry with this chocolate chip crown brioche, as beautiful as it is delicious. Its incredibly soft and airy texture, enriched with generous chocolate chips, makes it the jewel of festive breakfasts and snacks. Make this majestic crown by following our detailed steps, from kneading to golden baking. You will get a brioche that is melting inside and crispy outside, which will delight the whole family. Feel free to personalize your creation with gourmet variations. A recipe that combines tradition and indulgence, for unforgettable sharing moments. This brioche, in addition to being a treat for the taste buds, is a real asset for your party tables. Its original crown shape and golden appearance will delight your guests. The secret to its success lies in respecting the rising times and the kneading that develops the airy texture. You can enjoy it warm or at room temperature, and even toast it for renewed pleasure. With our tips and tricks, even beginners can make this brioche successfully.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Activate the yeast: Dissolve the yeast and sugar in warm milk. Let rest for 10 minutes until frothy.
- 2
Kneading: Mix flour and salt. Add eggs, orange zest, and milk/yeast mixture. Knead, then add soft butter. Knead until smooth and elastic. Incorporate 120g of chocolate chips.
- 3
First rise: Form a ball, place in an oiled bowl, cover, and let rise for 1.5 to 2 hours in a warm place until doubled in size.
- 4
Shaping: Deflate the dough, divide into 10-12 equal parts, shape into balls, and arrange them in a crown shape in a greased 24 cm pan.
- 5
Second rise: Cover and let rise for 45 minutes to 1 hour until the balls are puffy and almost touching.
- 6
Glazing: Preheat oven to 180°C. Brush the brioche with a mixture of egg yolk and milk, then sprinkle the remaining 60g of chocolate chips.
- 7
Baking: Bake for 20-25 minutes until golden brown and a knife inserted in the center comes out clean.
- 8
Finishing: Unmold, brush with warmed apricot jam (optional), and let cool on a wire rack.
- Warm milk, not hot: Too high a temperature would kill the yeast.
- Butter at room temperature: It should be soft to incorporate easily, but not melted.
- Windowpane test: The key to an airy brioche. Don't skimp on kneading time.
- Steam in the oven: It allows for better dough expansion and a softer crust.
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