Imagine biting into a pillowy soft brioche with a molten chocolate center that oozes with rich, decadent flavor - this isn't just a pastry, it's a culinary adventure waiting to transform your kitchen into a Parisian bakery! These Mini Chocolate Stuffed Vanilla Bean Brioche à Tête are not just bread; they're a luxurious experience that combines the delicate elegance of French baking with the irresistible allure of chocolate. Whether you're a seasoned baker or a curious home cook, this recipe will elevate your baking skills and impress everyone at your table.
Prep Time: 2 hrs
Cook Time: 15 mins
Total Time: 2 hrs 15 mins
Cuisine: French
Serves: 12 brioche
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 1/2 cup milk, warmed
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 vanilla bean, split and scraped
- 1 cup chocolate chips
Instructions
- In a small bowl, activate the yeast by combining warm milk (110°F) with active dry yeast. Let sit for 5-10 minutes until foamy and fragrant.
- Split the vanilla bean lengthwise and scrape out the seeds, reserving both seeds and pod.
- In a large stand mixer with dough hook attachment, combine flour, sugar, salt, and vanilla bean seeds. Mix thoroughly.
- Add activated yeast mixture and eggs to the dry ingredients. Mix on medium speed until a shaggy dough forms.
- Gradually incorporate softened butter, adding small chunks at a time while mixing. Knead for 10-12 minutes until dough becomes smooth, elastic, and slightly glossy.
- Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and refrigerate for 30 minutes to firm up butter and make shaping easier.
- Divide dough into 12 equal portions. Flatten each portion and place a small cluster of chocolate chips in the center.
- Carefully fold and seal dough around chocolate, creating smooth round balls. Shape each with a small topknot (tête) by pinching and twisting the top.
- Place shaped brioche on parchment-lined baking sheet, cover, and let rise for 45 minutes.
- Preheat oven to 375°F. Brush brioche with egg wash made from 1 beaten egg.
- Bake for 12-15 minutes until golden brown and internal temperature reaches 190°F.
- Remove from oven, let cool on wire rack for 15 minutes. Serve warm and enjoy the melted chocolate center.
Tips
- Temperature is crucial: Ensure your milk is precisely warm (110°F) when activating yeast to guarantee proper fermentation.
- Don't rush the kneading process - a full 10-12 minutes develops the gluten and creates that signature brioche texture.
- Use high-quality vanilla bean for the most intense flavor; the seeds make a significant difference.
- Cold butter incorporation requires patience - add small chunks gradually for a smooth, silky dough.
- Let the dough rise in a draft-free, warm area to help it develop maximum flavor and volume.
- When shaping, seal chocolate carefully to prevent leaking during baking.
- An egg wash gives that beautiful golden-brown shine professional bakers love.
- Use a kitchen thermometer to check doneness - 190°F internal temperature ensures perfect baking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
