Chocolate brioche rolls, or chocolatines, are a delicious and less rich variation of traditional chocolate rolls. Ideal for a comforting breakfast or snack, they combine the sweetness of brioche with the intense pleasure of
chocolate. Less demanding in terms of preparation than their puff pastry cousins, these little delights are accessible to everyone, even beginners in baking.
In this recipe we use type 45 flour, milk at room temperature, softened butter, sugar, salt, baker’s yeast and chocolate sticks. Using chocolate baker’s sticks, specially designed for pain au chocolat, ensures an even
distribution and an intense chocolate taste in every bite. However, a bar of dessert chocolate cut into sticks will also do the trick, giving your recipe a personal touch.
The secret to these buns lies in the preparation of the dough, which must be kneaded carefully to obtain a texture that is both soft and airy. The rising time is crucial to develop the flavors and texture of the brioche.
Then, the shaping of the buns requires a little delicacy to harmoniously wrap the chocolate in the dough, thus guaranteeing a gourmet experience with every bite.
These brioche buns fill the house with a tantalizing aroma, reminiscent of peaceful mornings and joyful teatimes. Making them is a great family activity, and the result is always a delicious and satisfying reward. Follow this step-by-step recipe to create wonderful chocolate buns that will delight young and old alike.
Ingredients for about 12 rolls:
500 g of type 45 flour
240 g of milk at room temperature
200 g of soft butter
90 g sugar
8 g of salt
25 g fresh baker’s yeast or 10 g dehydrated
1 egg for glazing
Chocolate sticks (chocolate bars for pain au chocolat or 52% cocoa dessert chocolate bar cut into sticks)
Preparation :
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