Cramique au chocolat or chocolate brioche, a cloud-like brioche filled with chocolate chips!! A unique brioche, a kind of chocochip bun that will win you over at the first bite. Impossible to resist!
A very soft and rich brioche that originates from Belgium but can also be easily found in France.
There are three types: the sugar one, the raisin one, and the chocolate one. A kind of sweet and delicious loaf! This is the chocolate version, but if you prefer, you can substitute it with raisins.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Hours
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 740.86 (Kcal)
- Carbohydrates 99.97 (g) of which sugars 33.89 (g)
- Proteins 16.36 (g)
- Fat 33.11 (g) of which saturated 15.81 (g)of which unsaturated 8.91 (g)
- Fibers 5.31 (g)
- Sodium 692.02 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CHOCOLATE BRIOCHE INGREDIENTS
- 5.3 oz water
- 0.25 cup all-purpose flour (strong 300 w)
- 2.5 cups all-purpose flour (strong 300 w)
- 1 cup flour (250 w)
- 1.5 tsp salt
- 2 tsp fresh yeast
- 0.5 cup sugar
- 0.25 cup milk
- 4 oz eggs
- 4.5 oz butter
- 7 oz dark chocolate chips
- 1 egg yolk (for brushing)
- 4 tsp fresh whipping cream (for brushing)
Tools
- 1 Stand Mixer
- 1 Brush
CHOCOLATE BRIOCHE PREPARATION
For the water roux mix flour and water. Put on the heat for 2/3 minutes to thicken and then let it cool.
On the work surface or in the stand mixer add flour, sugar, yeast, water roux, eggs and start mixing with the milk gradually. Then add the salt and knead until elastic.
Finally, add the soft butter little by little, knead until you get a soft and shiny dough. Let rise for two hours at room temperature or 12 hours in the fridge.
After rising, stretch the dough with your hands and add the chocolate chips, fold it over and knead to distribute them evenly.
Divide the dough into two portions, close each dough ball tightly, shape it into a smooth ball and let it rise for 2/3 hours until doubled. Brush with a mix of egg yolk and cream, and then bake in a static oven at 340°F for 30-35 minutes.
Adriana’s Tip
Store the brioche in a food bag to preserve its softness and moisture.
