Chocolate Brioche Pastry Bites
Category: Desserts
Servings: 18 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 680g |
| Rice flour | 55g |
| Cornmeal (fine) | 20g |
| Eggs | 55g |
| Butter | 60g |
| Fresh yeast | 10g |
| Whole milk | 350g |
| Sugar | 150g |
| Fine salt | 5g |
| Vanilla pod | ½ |
| Dark chocolate chips | 200g |
| Whole milk (for brushing) | As needed |
| Powdered sugar | As needed |
Instructions:
Step 1: Prepare the Dough
- Begin by preparing the dough for the chocolate brioche pastries. In the bowl of a stand mixer, combine the all-purpose flour, rice flour, and cornmeal.
- Crumble the fresh yeast and add it to the flour mixture, followed by the whole milk. Start mixing the ingredients with the dough hook attachment, gradually combining them into a smooth mixture.
- Add the eggs to the mixture, one at a time, continuing to knead with the machine until fully incorporated.
- Slowly add the butter in small pieces, letting it absorb into the dough completely before adding more. Continue kneading for about 8 minutes until the dough is smooth and elastic.
- Sprinkle in the salt, and continue to mix for another minute or two.
Step 2: First Rise
- Transfer the dough to a lightly floured surface, shape it into a ball, and place it into a clean bowl. Cover the bowl with plastic wrap or a damp cloth.
- Let the dough rise at room temperature, away from drafts, for about 2 hours, or until it has doubled in size. Alternatively, you can place it in an oven with just the light on to create a warm environment.
Step 3: Shape the Pastries
- Once the dough has risen, transfer it to a lightly floured work surface. Use a rolling pin to roll the dough into a large rectangle, measuring about 60 cm by 30 cm.
- On the longer side of the rectangle, make small incisions every 10 cm, creating guide marks for cutting.
- On the shorter side of the dough, cut a 10 cm-wide strip, then another, so you have three strips of equal size, each about 10 cm wide.
- Cut each of the three strips into 6 equal squares, resulting in a total of 18 pieces (each 10 cm by 10 cm).
Step 4: Assemble the Pastries
- Lightly brush the top half of each square with whole milk using a pastry brush.
- Place about two teaspoons of dark chocolate chips in the center of the milk-brushed half of each square.
- For the remaining half, slice the dough into 5 equal strips of the same width.
- Brush the remaining dough squares with milk, ensuring the top and sides are lightly coated.
Step 5: Second Rise and Baking
- Carefully transfer each brioche square onto a baking sheet lined with parchment paper. Arrange them with some space between them.
- Brush the tops of the pastries again with milk and let them rise for another 30 minutes at room temperature, allowing them to puff up slightly.
- Preheat the oven to 185°C (365°F), and bake the pastries in the center of the oven for about 20 minutes, or until golden and puffed.
- Once baked, remove the pastries from the oven and let them cool slightly.
Step 6: Serve and Enjoy!
- Dust the cooled brioche pastries with powdered sugar before serving for a touch of sweetness.
These soft, pillowy chocolate-filled brioche pastries are perfect for breakfast, tea time, or a delightful treat for any occasion. Enjoy the delicate texture and rich chocolate flavor in every bite!
