Soft, packed with chocolate chips, and absolutely irresistible… Meet cramique, the French brioche th

By Cookist Wow · 300 min

Ingredients

Instructions

1. Make the tangzhong: cook the 180 g water and 35 g bread flour over medium heat in a small saucepan until thick and gel-like.
2. Move it to a small bowl, press cling film onto the surface, and let it cool completely.
3. Dissolve the 13 g fresh yeast in the 75 g lukewarm milk.
4. Put the 390 g bread flour and 170 g 00 flour on the work surface, then add the sugar, the yeast milk and the eggs. Start kneading, then add the cooled tangzhong.
5. Add the 155 g softened butter little by little with the 10 g salt, kneading for a few minutes between additions until each is absorbed.
6. Add the 200 g dark chocolate chips and knead a few more minutes until evenly distributed and the dough is smooth and elastic.
7. First rise: cover the bowl with cling film and leave in a warm place until doubled, about 2 hours.
8. Divide the dough in half, shape into 2 balls and place on a baking tray lined with baking paper.
9. Cover and let rise again for about 3 hours, until doubled.
10. Brush with the egg yolk mixed with 1 tbsp milk.
11. Bake in a preheated static oven at 170°C (340°F) for about 35–40 minutes, until golden brown.
12. Let cool slightly before slicing.

Summarized from Cookist Wow's video. Watch it for the details.

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