Puff pastry brioche | Valrhona Chocolate
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
Ingredients
- 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
- 585 g Puff pastry
- 135 g Butter
- 150 g DARK OR MILK CHOCOLATE CHIPS
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