Small Chocolate Chips Brioches

Small Chocolate Chips Brioches

Nothing like a good homemade brioche for breakfast. You may have already noticed it, but I like pastries, especially brioches! 

After offering you my recipe for baker's brioche last year, I continue with another must-have: chocolate chip brioches!

It's a classic brioche base to which we add chocolate chips after the first shoot. I then chose to make small individual brioches, but you can just as easily make a large brioche in a 26 cm long cake tin with the quantities I give you (more info at the bottom of the page in “ tips and advice ”).

No secret in this recipe, you have to be patient and let the dough rise slowly. Do not go into making a brioche either if you do not have a pastry processor or other device capable of kneading (such as a bread machine). 

Even though in the old days our grandmothers were able to knead the dough by hand, I assure you that it is much more complicated than it seems!

 10 Small chocolate chip brioches

Preparation:     30 min
Cooking:          15 min
Difficulty:        Medium


A pastry robot
A pastry brush


  • 250 g of type 45 flour
  • 3 g of salt
  • 40g sugar
  • 10 g fresh baker's yeast
  • Three eggs
  • 125 g butter
  • 100 g of chocolate chips
  • One egg for the gilding


Brioche dough:

Put in the bowl of your pastry robot fitted with the hook: the flour, sugar, salt, and yeast (avoiding contact with the salt so as not to burn it) and the three eggs.

Let knead on medium speed until the mixture is smooth.

Add the butter cut into pieces and let knead for 20 minutes at high speed.
The dough will come off the bowl, but don't stop it until the mixer has been running for 20 minutes. The more the brioche kneads (with a clicking noise against the mixer bowl, don't worry, this is the goal), the more the crumb will be thin.

Add the chocolate chips then mix the dough (by hand or with a mixer at low speed) to distribute them as well as possible.

Place the brioche dough in a plastic wrap for 10 minutes in the freezer, to stop the action of the yeast, and make it easier to work (if you don't have a freezer, place it in the refrigerator, but at least one hour).

Take the dough out of the freezer and divide it into 10. If you want buns of equal size, I recommend that you weigh each small ball of dough.


Flour your work surface and roll each piece of dough. To do this, place the palm of your hand on the dough, without crushing it, only in contact, and make a circular movement. Your fingers should be wide apart and stiff to prevent the dough ball from escaping your hand.

Place the chocolate chip buns on baking paper, making sure to space them out so that they don't touch each other when they swell. Leave to rise for 2 hours at room temperature.

The cooking :

Preheat your oven to 170 ° C hot air. Beat the egg for the gilding and with a brush, brush the brioches, without crushing them so as not to drop them.

Bake for about 15 minutes.

Your brioches are finally ready!

Tips and advice to remember:

Do you want a fresh brioche (or almost) for breakfast without getting up at 6 am? The trick is to prepare and bake the brioche the day before and place it still warm (and therefore wet) in an airtight box. The moisture in the brioche out of the oven will be trapped in the box, and your brioche will not dry out.

The dough should be worked for a long time with a mixer, even if the mixture looks useful to you, but it hasn't been turning for 20 minutes, don't stop! It takes time for the gluten network to form, and the crumb to become stringy and fluffy.

Respect the growing times: no brioche if you don't have time, or you risk being disappointed with the results.

If you have run out of the egg for the gilding, you can use a little milk, your brioche will be less shiny, but the gilding remains only an aesthetic element.

You can also make a large brioche. To do this, divide the dough into right balls and place them in a 26 cm cake mold, previously buttered. Leave to rise for two hours and bake for 25 minutes at 170 ° C.

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