Chocolate Chip Brioche Bread Mix
by Chef Philippe
343g
Meilleur du Chef

Reference: pmx0012
€ 4.90 tax incl. Prices include taxes - Remove 5.5% outside EU.
Chocolate Chip Brioche Bread Mix - by Chef Philippe - 343g - Meilleur du Chef
Chocolate Chip Brioche Bread Mix - by Chef Philippe - 343g - Meilleur du Chef
Chocolate Chip Brioche Bread Mix - by Chef Philippe - 343g - Meilleur du Chef
Chocolate Chip Brioche Bread Mix - by Chef Philippe - 343g - Meilleur du Chef
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Description
Made in France

This brioche flour mix allows you to reproduce Chef Philippe's failproof chocolate chip brioche recipe at home.

Praised by our community of pastry lovers and food enthusiasts, coconut cookies are a delicious treat with exotic flavours.
Manufactured in our laboratory in the Basque country, France, this brioche bread mix is made of healthy, quality ingredients.
Deliciously soft and slightly sweet, this indulgent brioche recipe will soon become one of your home's favourites!
Thanks to this instant mix, preparing a delicious breakfast is easy as a breeze. or a super indulgent treat when topped with jam, honey or hazelnut spread... or simply enjoy it plain.

Instructions:
1. Dissolve the contents of bag number 2 in warm milk (37°C).
2. Pour the ingredients in bag number 1 in your stand mixer bowl. Add the warm milk mix, 2 whole eggs and beat with the dough hook for 4 minutes at medium speed.
3. Add the softened butter and mix at high speed for 8 minutes. Stop kneading at regular intervals and scrape the sides of the bowl.
4. Add the contents of bag number 3 towards the end of the kneading process.
5. Cover with a cloth and leave to prove at 28°C for 2 hours.
Recommendations: Ideally you should use a proofing chamber, otherwise you can preheat your oven to 30°C then turn it off before proofing. You can also place your bowl near a heater or fireplace.
6. Sprinkle the dough with flour then knock back with your hand to get rid of the fermentation gas.
7. Divide the dough into 4 equal portions and shape them into balls. For perfect results, weigh the dough balls to make sure they are identical.
8. Arrange the dough balls into a brioche mould, slightly greased beforehand.
9. Leave to rise at 28°C for 1 hour. The dough should double in volume.
10. Glaze the surface of the brioche with an egg yolk mixed with a little water.
11. Bake in a fan-assisted oven preheated at 170°C (gas 4) for 20 to 25 minutes.

  • Store away from direct light and heat in original packaging.
  • Ingredients: wheat flour T45 (France), dark chocolate chips (France), castor sugar (France), salt (EU), baker's dry yeast (France).
  • Allergens: Gluten, may contain traces of nuts.
  • What to add: 3 whole eggs, 12g whole milk, 150g softened butter, 1 egg yolk (glaze).
  • Net weight: 343g
  • Makes 1 brioche (serves 8)
More info

Nutritional values for 100g:

  • Energy (Kcal): 364
  • Energy (KJ): 1524
  • Fat (g) : 5.5
  • of which saturated fat (g) : 2.7
  • Carbohydrate (g) : 70.4
  • of which sugars (g) : 17.6
  • Fibre (g) : 3.4
  • Protein (g) : 8.5
  • Salt (mg) : 690.5

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