Brioche with pears and chocolate soft, fluffy, and delicious. How wonderful it is to start the day with a homemade treat for breakfast and my essential cup of milk and coffee. The recipe I want to share with you today is of a soft and extremely fluffy Brioche with chocolate and pears. It’s very soft and moist inside, enriched with many pieces of sweet pears and dark chocolate. A combination of scents and flavors that I find perfect in sweets and in this very soft brioche, it’s enchanting! My recipe is simple and guaranteed to succeed. For baking, I used a loaf pan, but if you prefer, a round pan or small muffin molds will also work. I also recommend not to miss the recipe of the Puff pastries with pears and chocolate. Let’s run to the kitchen and “hands in dough” let’s prepare together the Pear and chocolate loaf cake
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 287.13 (Kcal)
- Carbohydrates 36.94 (g) of which sugars 6.04 (g)
- Proteins 8.63 (g)
- Fat 11.91 (g) of which saturated 6.42 (g)of which unsaturated 3.68 (g)
- Fibers 3.80 (g)
- Sodium 4.76 (mg)
Indicative values for a portion of 100 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
Ingredients for the Pear and Chocolate Brioche
- 0.25 oz fresh yeast
- 0.85 cups milk (lukewarm)
- 1/4 cup butter
- 1.6 cups all-purpose flour
- 1.6 cups Manitoba flour
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 0.88 lbs pears
- 3.5 oz dark chocolate
- 2 tbsps sugar sprinkles
- 1/4 cup sliced almonds
- to taste powdered sugar
How to Prepare the Chocolate Brioche
You can prepare the brioche dough either by hand or with the help of a mixer. Dissolve the yeast in the lukewarm milk. Add the sugar, an egg, and cinnamon.
Gradually add the manitoba flour and the all-purpose flour while continuing to knead. Cut the softened butter into small pieces and add it to the dough. Knead until you get a soft and smooth dough.
Peel the pears and cut them into small cubes. Cut the dark chocolate into small pieces. Add the pears and chocolate to the dough and stir to combine well. If necessary, add a little more flour.
Transfer the dough to a lightly floured bowl. Cover with plastic wrap and let rise in a warm place, such as inside the oven, for about 4 hours.
Take the dough and transfer it to a greased loaf pan. My pan measures 8.5 inches x 4 inches. A disposable paper pan will also work if you prefer. Decorate the surface with sugar sprinkles and sliced almonds.
Let rise in a warm place for 1.5-2 hours. The dough should rise to the top edge of the pan. Bake the soft pear and chocolate brioche in a preheated oven at 375°F in fan mode for 25-30 minutes. Let it cool and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The brioche stays soft and fluffy for 2-3 days in a container or a food bag. You can also freeze it.
If you prefer, you can replace the dark chocolate with 2.8 oz of chocolate chips
For an extra touch, serve it with cream, whipped cream, or a scoop of vanilla ice cream and it will be love at first bite!
Don’t miss the recipe for Soft rolls with cream and chocolate
Your Questions
Can I use the static oven mode?
Yes, increase the temperature to 400°F
Can I replace dark chocolate with chocolate chips?
Yes, with 2.8 oz of chocolate chips
Can I replace butter with oil?
Yes, with 1/4 cup of vegetable oil or light olive oil
