Innovative delicious chocolate chip and mahleb brioche with only 3 ingredients

As a technique in pastry, brioche corresponds to what we call in french "pâtes levées" (raising pastries). This means that in order to reach the final texture before baking it, this pastry must doublesize its body. And for that we need to follow step by step a specific procedure.

In order to have a fluffy brioche we need fresh yeast (levure biologique), a very special ingredient that is always present at any recipe with raising pastry. It is not though difficult to find considering that all super markets have this product that you can easily find as well in Delhaize super market along with other refrigerating products.

Brioche has a lot of ingredients. Eggs, milk, sugar, butter, yeast of course, salt, flour... But what if we could find in only one box or sachet the biggets part of these ingredients ready to use?

Very recently, the innovative team of Delhaize super markets has stroken again with a series of flours, powerful and dynamic for special use in pastries. Take a look at the new flour series:

ALL-IN - 3 products: Omega 3, "Brioche" and bread with grains

CLASSIQUE: flour from Belgium (Camp Remy)

SPECIALES - 5 products: buckwheat, spelt and rye as well as 2 "healthy" fours, spelt, oatmeal

PASTRIES: 1 new BIO flour for pastries

For my friends who are accessed close to a Delhaize we will use today the amazing ALL IN 3; that I am about to use soon in other pastries as well. Easy to use, quick preparation and minimum ingredients available to simply combine with a simple mixer, a few grams of butter and water and a brioche making becomes a game!

Do you love brioche? You have never tested? Let's not waste any more time and let's bake!

I will personally follow the exact recipe proposed in the flour pack with a few changes. We will make a brioche full of chocolate and spices!

Ingredients for the pastry

500 grs of All in 3 Brioche (Delhaize Innovation Flour)

70 grs of Delhaize butter cut in cubes kept in room temperature

270 grs of water (cold water is just fine)

1 tsp of mahleb or mastic powder

Ingredients for the filling

Delhaize Chocolate crunch spread

Delhaise choc chips

Put all the ingredients for the pastry in the mixer. Beat them in low speed with the mixer hook. Give them a little time to be fully homogenized. The hook will enable the good incorporation of the butter along with the water in the recipe. Therefore the mixture should be beaten for at least 5-10 minutes. (if you don't have a mixer and proceed by mixing the ingredients manually, count at least 20 minutes to reach the final result of texture).

The mixture should have elasticity, should be moist (not dry at all) and would be ready while you are able to take it off the mixer without being sticky in your hands.

Put it in a bowl with a cling film closed and reserve it for 40 minutes approximately in a warm (not too hot but warm) place.

Roll the pastry in order to create a big round shape or just roll it in the shape that you like. Create a thin pastry of 3-5 mms.

Spread chocolate crunch in the whole surface and then the chips.Finally, with your hands, make a cylinder or a block of the pastry in order to make a shape.

Let it have some rest in a warm place for another 40 minutes

Preheat the oven to 220 degrees of C.

Pour some beaten egg in the surface (this way, your brioche will be colorful and shiny)

Bake in the over to 220 degrees of Celsius for 20 minutes or half an hour.

A few tips about brioches:

1. Let them cool for a while before eating them

2. When you let the pastry rest for a while make sure that the room is warm. The warm environment will let the pastry doublesize considering that the yeast and the water along with the rest of the ingredients are under a phusico natural process.

3. You can fill the brioche with other ingredients as well. Like for example chestnut cream or white chocolate chips or even speculoos spread. Take a look at the Delhaize store for more ideas.

4. Don't forget to spred some beaten egg with a brush in the surface of the brioche, before baking it. It will give the brioche a nice brown colour like the one you see in the pictures.

Take a look at this really delicious piece of chocolate brioche! Don't miss a second... Otherwise someone else will steal it!

In another chapter, I will show you how to make brioches in braids... Stay tuned...

This recipe has been prepared exclusively by L'Atelier Sucré d' Eleni

All pictures and content are under ownership of L'Atelier Sucré d' Eleni (legal rights)

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#chocolate #delhaize #sweets #pastry #patisserie #baking