BRIOCHETTES AUX PEPITES DE CHOCOLAT façon Doowap

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the cornstarch and the 90gr of cold milk in a saucepan. Whisk to dissolve the starch well, then cook over low/medium heat, whisking constantly, until you obtain a cream like a "glue". Place in a bowl, place cling film in contact with the preparation and leave to cool.

Step 2

In the bowl of the robot, place the yeast and 130gr of lukewarm milk and leave to act for about 5-10min.

Step 3

Once the yeast is activated, add in order: the flour, the salt, the sugar, and the cooled cornstarch preparation (or lukewarm but above all not too hot). Mix on low speed at first then increase the speed and knead for at least 6-8 minutes. Once well kneaded, add the very soft butter to the dough and continue kneading for 2-3 minutes.

Step 4

Place the dough in a bowl, cover and let rise in a warm place. Once the dough has doubled in size, place it on a lightly floured work surface.

Step 5

Degas the dough and add the chocolate chips. Knead to evenly distribute the nuggets and divide the dough into 10 balls of equal size.

Step 6

Form pretty regular balls, arrange them as you go on a baking sheet covered with baking paper and flatten them into a disk about 8cm in diameter. Let stand 20-30 minutes.

Step 7

Preheat the oven to 180°C. Glaze the brioches with the egg yolk/cream mixture. Bake for about 15-18min, watch according to your oven, they must be golden brown.

Step 8

Take out and remove from the baking sheet. Leave to cool or eat while still warm, it's still more delicious.

Step 9

Store in a freezer bag for 2-3 days to preserve the softness. They can also be frozen

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