Assembly :
After the dough has rested, roll it out on your floured work surface, keeping the rectangular shape, to a thickness of 4 to 5 mm.
Whip the cream and spread it with a spatula to cover the lower half of the rectangle of dough. The thickness of the cream should be approximately 4 to 5 mm.
Sprinkle with chocolate chips and fold the neutral dough over the filling.
Flatten with a rolling pin to have a smooth rectangle.
Cut regular rectangles 3 to 4 cm wide.
Place the brioches on a baking tray covered with parchment paper and let them rise for 1h30 covered in cling film.
Brown the brioches with the beaten egg and bake at 180°C for 10 to 12 minutes or until the brioches are golden brown.
For the syrup:
Bring the caster sugar and water to the boil over medium heat until you have a light syrup.
Once out of the oven, brush the brioches with syrup and leave to cool.
If you don’t have a Cook’in, you can make the brioche dough using the MAP (bread machine), kneading robot or manually by following the instructions!
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