Brioche with ChocRocks™ | Satro Quality Drinks

Name: Brioche with ChocRocks™ | Satro Quality Drinks
Ingredients: 138 g Whole milk; 30 g yeast; Dissolve yeast in lukewarm milk.; 20 g caster sugar; 659 g whole egg(s); 984 g pastry flour; 30 g salt; Add to stand mixer together with previous mixture and knead for 15 minutes to obtain an elastic dough.; 689 g fresh butter; 59 g caster sugar; Cream together in stand mixer and add to previous mixture.; Beat for 10 minutes.; 33 g CHD-GL-47X11; 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.

www.barry-callebaut.com

This brioche recipe yields incredibly rich and puffy yeast bread with a paper-thin, golden-brown crust and silky, tender crumb. Read more...

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Ingredients

138 g Whole milk
30 g yeast
Dissolve yeast in lukewarm milk.
20 g caster sugar
659 g whole egg(s)
984 g pastry flour
30 g salt
Add to stand mixer together with previous mixture and knead for 15 minutes to obtain an elastic dough.
689 g fresh butter
59 g caster sugar
Cream together in stand mixer and add to previous mixture.
Beat for 10 minutes.
33 g CHD-GL-47X11
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.