Brioche Chinois aux pépites de chocolat
Tales From The Kitchen Shed
Tales From The Kitchen Shed
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Ingredients

  • 4 eggs beaten
  • 75 ml (⅓ cup) warm milk
  • 450 g (3 ¼ cups) strong white bread flour
  • 12.5 g (2 tablespoons) dried yeast – I used Doves Farm
  • ¼ teaspoon salt
  • 4 tablespoons caster sugar
  • 225 g (1 cup) softened butter cut into small cubes
  • 350 ml (1 ⅓ cups) cold, thick custard (you can buy ready made if you like)
  • 100 g (4 oz) dark chocolate chips
  • Egg wash
  • Optional: Perle sugar to decorate

Instructions

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