Name: Chocolate Brioche
Yield: Makes 12 individual brioches
Ingredients: 1 tbsp orange-flower water (optional); 200 g chilled unsalted butter, cut into 1cm pieces, plus extra for greasing; granulated sugar, for sprinkling; 50–75 g Grenada Chocolate Co. chocolate (71% cocoa solids), broken into squares; 15 g fresh yeast, finely crumbled or 7 g dried easy-blend yeast; 50 g caster sugar; 5 g fine salt; 330 g strong plain white flour, ‘00’ if possible, plus extra for dusting; 200 g eggs, beaten, plus extra for glazing (weigh, after discarding shell, into a bowl set on digital scales)

Preparation info

Makes
12
individual brioches

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This wonderfully rich and buttery brioche is worth the effort. Though you need to make the dough a day before baking it, it is much better than anything you can buy – it would sell a house if anyone viewed it when you were baking them! You’ll notice that the quantity of eggs is provided in grams: this is a more accurate measure, essential for this recipe.