Brioche Pasquier Pitch Choc Chip, Pack of 6

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Make the Basic Brioche Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. The best way to get 8 equal pieces is by weighting the dough with a kitchen scale, then dividing that total weight by 8. Photo 11: Fold one third of the dough (either the right or the left side from the longer side of the rectangle) towards the centre. The dough will be quite soft so be careful when pulling it over.

Just like these Chocolate and Raspberry Brioche Rolls, Chocolate Brioche Loaf and this Chocolate Brioche Bread Wreath, this French brioche recipe is great for special occasion like birthdays or Holidays ( hello, Christmas breakfast!). Once all the butter has been added, increase the mixer speed to medium high to high and knead for about 20 minutes or until very soft, stretchy and elastic. Yes, it's a long kneading time but the enriched dough requires longer to develop gluten. Break up the chocolate and place in a heatproof bowl with the milk. Rest the bowl over a pan of gently simmering water and leave until melted, stirring occasionally - do not allow the bowl to touch the water. Remove from the heat, stir gently and leave to cool until needed.All-purpose flour. For this particular recipe, all-purpose flour is used. You may think because it is a bread dough, you would use bread flour. However, since we are using the dough to make a pastry (and not just a bread), we do not want to sacrifice texture for structure. In other words, all-purpose flour has a lower protein content and will produce a more tender bread than bread flour, which is ideal for this pastry. Eggs. There are several reasons eggs are added to brioche dough. One is to add richness to the dough (as well as to the color of the dough, hence the more yellow color of the dough). Another reason eggs are added is to add moisture to the dough. Eggs contain water and, when added to the kneading process, help moisten the dough, which in turn helps develop the gluten. Lastly, the protein content of eggs contributes to the more dense texture of brioche bread compared to a lean dough.

Slowly add your butter cubes, kneading as you go. You may need to scrape the sides of the bowl to incorporate all the ingredients into a smooth, stretchy dough. Continue kneading for another 5 minutes on high speed (or longer if hand-kneading). You’ll know your dough is ready when it can stretch enough to create a thin, almost see-through ‘windowpane’ without breaking.

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If the dough is a little bit warm, let cool for a few minutes at room temperature, then add the chocolate chips and spread evenly in the dough.