Chocolate Swirl Brioche Recipe on Food52 (2024)

FAQs

How do you eat chocolate brioche? ›

And our Chocolate Chip Brioche Rolls are delicious as they are or even lightly warmed and toasted. Try them with a light spread of butter, or dipped into your morning coffee for a great start to any day. You could also use our Chocolate Chip Brioche Rolls in a range of desserts such as bread and butter pudding.

Brioche dough is easier to shape when fully cooled, which is partially why it's best to let the dough rise overnight in the refrigerator. Overnight proofing also allows the dough to develop more flavor, and it means that you can sleep in and still have fresh baked bread ready in time for brunch.

Why should butter be added slowly to brioche dough? Adding the butter into your brioche dough is a fairly lengthy process, and the butter should only be added approx. one tablespoon at a time. This is so the dough maintains the stretchy gluten we've built up, and the butter is absorbed slowly.

Light vanilla custard, smooth chocolate chips, and folds of golden brioche, come together in a swirl of flavour. Our St Pierre Chocolate Chip Brioche Swirls are soft indulgent spin on a classic French “brioche au chocolat.” For any time you need to bring a little sweetness to your day.

You can serve brioche up as part of a spread with dips and toppings, use it for burgers, hot dogs, grilled cheeses or simply on its own.

Bread and Butter Brioche Pudding

A classic dessert elevated with St Pierre brioche. Use our Brioche Swirls as the base of the pudding before covering in an egg custard and fresh berries and baking until cooked. A simple yet delicious dessert, perfect for when you want to impress your family and friends.

Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer.

Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the brioche bread immediately.

Kneading with a stand mixer is highly recommended for brioche dough. Cold proof your dough: According to Martin, letting the dough proof in the fridge overnight provides extended fermentation time, which in turn develops more flavor.

Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

Should butter be cold for brioche? ›

Do not use cold butter, though, because butter must be at room temperature to mix in properly. Don't mix these doughs by hand—your hands are warm enough to melt the butter. Instead, use an electric mixer or, if you don't have one, try our recipe for No-Knead Brioche (see page 242).

Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). Brioche de Nanterre is a loaf of brioche made in a standard loaf pan.

The reason brioche is so light and tastes so rich is because it's made with an enriched dough ,which gives it that soft texture and amazing taste. Brioche is enjoyed around the world as an upgraded substitute for 'normal' bread – subbed in for sandwiches, toasties, burgers and more.

In the city of Rouens, references were made as early as 1404 to “two breads and four brioches.” Examining the word's etymology, brioche apparently comes from the Norman word “brier,” which means to knead dough with a grinder or a type of roller known as a “brie,” and the suffix “-oche,” which comes from the word “ ...

We like it as it comes – pre-sliced into the perfect portion – but it's even better lightly toasted. Try it with your favorite spread on top, or accompanied with some seasonal fruit for a weekend breakfast feast.

It's delicious at room temperature or warmed up and is lovely topped with a slather of salted butter or topped with ice cream for a decadent dessert. If you want to toast it, add just a little butter to a frying pan and cook for a minute or two on each side, then serve with ice cream.

For lunch, it's nice to have a sandwich (especially if you had french toast for breakfast). Knowing that the shape of the brioche may vary, we recommend a simple ham-and-cheese sandwich with a leaf of lettuce (for the green). You can even spread some butter to accentuate the delicious taste of your homemade brioche.

It's morning in Sicily and, for some diners, that means one thing: brioche con gelato, a typical breakfast item consisting of a brioche bun stuffed with a couple of scoops of gelato. You can eat it like a sandwich, biting through the solid mass, or scoop off bites with a small spoon.