Brioche Chinois aux pépites de chocolat
Cook time
Total time
Recipe type: Baking
Cuisine: French
Serves: 1 Brioche Chinois
  • 4 eggs - beaten
  • 75 ml (⅓ cup) warm milk
  • 450 g (3 ¼ cups) strong white bread flour
  • 12.5 g (2 tablespoons) dried yeast - I used Doves Farm
  • ¼ teaspoon salt
  • 4 tablespoons caster sugar
  • 225 g (1 cup) softened butter cut into small cubes
  • 350 ml (1 ⅓ cups) cold, thick custard (you can buy ready made if you like)
  • 100 g (4 oz) dark chocolate chips
  • Egg wash
  • Optional: Perle sugar to decorate
  1. Whisk together the beaten eggs and milk.
By hand:
  1. Place the flour, yeast, salt and sugar in a large mixing bowl. Add the milk and egg mixture.
  2. Mix until it comes together and then knead for 5 to 10 minutes until smooth.
  3. Add the butter a cube or so at a time, kneading and scraping the dough until all the butter is incorporated and the dough is smooth and elastic. Don't worry, the dough will be quite sticky.
By KitchenAid:
  1. Place the flour, yeast, salt and sugar into the bowl of your mixer fitted with a dough hook.
  2. On a slow speed slowly pour the egg and milk mixture in a steady stream until incorporated into a soft wet dough.
  3. With the machine still running, add the butter cube by cube, until all the butter is incorporated.
  4. Continue needing for about 5 minutes until the dough is smooth and elastic. Don't worry, the dough will be quite sticky.
  5. Place the dough into a greased bowl and spray with cooking spray. Cover and keep in the fridge overnight (will keep for up to 3 days) DON'T miss out this step or your dough will be too soft to work with.
Shape the Brioche Chinois:
  1. Remove from the fridge and tip the dough onto a well floured surface.
  2. Roll out while it is still cold into a large rectangle roughly 25 cm x 35 cm. Spread with the cold custard leaving a 5 cm border on a long edge and sprinkle evenly with the chocolate chips.
  3. Roll up as tightly as you can. Start with the long side where the custard has been spread to the edge - it's a bit of a messy job but don't worry if some of the custard escapes.
  4. Cut into 8 equal pieces.
  5. Grease and line a 25 cm (10 inch) loose bottomed cake tin.
  6. Place the first piece in the centre of your greased cake tin. Place the other pieces evenly around the centre brioche swirl.
  7. Cover with a large upturned bowl or place in a large greased bag, making sure there is plenty of room for the brioche to rise, and then seal.
  8. Leave to rise at room temperature for about 2 hours or until doubled in size.
  9. Preheat your oven to 350°F / 180°C / Gas Mark 4. Grease and line a 25 cm (10 inch) loose bottomed cake tin.
  10. Brush with egg wash and sprinkle with pearl sugar if using.
  11. Bake in the oven for 40 to 45 minutes until the centre feels firm to the touch, cover with foil if the top is getting too brown.
  12. Leave to cool in the tin for about 20 minutes before removing.
You can serve the Chinois whilst it is still warm or serve at room temperature.
If you do happen to have any left, it does freeze well.
Recipe by Tales From The Kitchen Shed at