Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Bake. Brush each chocolate brioche braid with egg wash, and bake in an oven preheated to 350°F/177°C for 20-25 minutes or until golden brown. Whether it’s a generous loaf or dainty bun, brioche is a rich, often sweet, bread. While many bread types consist of a basic mixture of water, flour, salt and yeast, brioche also contains eggs, milk and butter, making it an ‘enriched dough.’ The addition of these ingredients gives brioche a higher protein and fat content, leading to a delightfully indulgent, buttery flavour.

Another important difference with the chocolate croissants is the difficulty level: brioches suisses are much easier to prepare. Even if I made you a step-by-step tutorial to prepare a puff pastry a couple of days ago, I know that it can be quite challenging, sometimes discouraging, and often time consuming to prepare chocolate croissants. And also, we find them easily in bakeries (less in the US, but we can still find some good ones; I don’t want to be the snobbish French here). So until further notice, I suggest we reserve chocolate croissants to professional bakeries and focus on baking our own brioches suisses instead. A French baking project If using Active Dry Yeast, you will need to bloom (rehydrate) the yeast with the lukewarm milk and one tablespoon of sugar first. You can also do it with the instant yeast to make sure the yeast is alive, but it is not necessary. Cocoa powder. This adds the chocolate flavor to the filling. Either unsweetened natural cocoa powder or dutch process cocoa powder can be used.

Chocolate: I used a 70% Dark Chocolate, but you could use a less dark one if preferred. Make sure to use proper cooking chocolate and not eating chocolate or the filling might get grainy when baked. The best way to get 8 equal pieces is by weighting the dough with a kitchen scale, then dividing that total weight by 8. As an example, the stand mixer will considerably be a good help to get a light, soft, airy and pillowy texture to a French Butter Brioche. This applies to any other brioche recipe, especially when they involve great quantities of butter and eggs. Chocolate brioche bread is an enriched yeasted bread that is layered with slightly sweetened chocolate filling. This delicious pastry can be served for breakfast or dessert.With the mixer on low, add half of the butter and mix until incorporated, about 3-4 minutes. Scrape down the sides and bottom of the bowl and add the remaining butter. Mix on medium speed for about 5 minutes or until butter is completely incorporated and the dough is elastic and shiny. Cover the dough with a cloth and let rise at room temperature for about 1 hour or until the dough has doubled in size. Yeast: I used Instant (dry) Yeast, which technically does not require to be bloomed (rehydrated) first. You could use Active Dry Yeast instead since we are rehydrating the yeast with the milk first anyway. In a medium bowl, lightly sprinkle some flour and add the dough. Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about 1-2 hours or until dough doubles in size. On a lightly floured surface press out the gases of the dough. Stretch and fold the left side of the dough over to the center as well as the right side over to the center. Repeat process with the top and bottom portions of the dough. Place seam side down in a lightly floured bowl, cover, and refrigerate overnight to ferment.