Chocolate chip brioche

Our recipe for chocolate chip brioches is sure to delight kids and adults alike!



Food processor

Tea towel



500g flour

50g sugar

5g salt

10g La Patelière traditional baker’s yeast

2 eggs + 1 for gilding

80g butter

120g La Patelière maxi nuggets

25cl milk

1 tbsp La Patelière baking soda

1 tbsp La Patelière Bourbon vanilla flavoring

Top tip

When they come out of the oven, place the brioches in a clean cloth to keep them soft!


Let's get baking!

Pour the warm milk and traditional baker’s yeast into the bowl of your food processor. Mix and leave to rest for 5 minutes.

Then add the flour, bicarbonate, sugar, salt, eggs and vanilla flavoring and knead for 5 min at slow speed.

Add the cubed butter and knead again at slow speed for 10min.

Cover the dough and leave to rest for 2h. Your dough should double in volume.

Deaerate the dough with your fist and add the maxi nuggets. Mix by hand to distribute them evenly.

Form fist-sized balls and place on a baking sheet. Be sure to leave plenty of space between each one, as the dough will swell.

Brioches Doowap photo 2
Doowap buns photo 2 Cover with a tea towel and leave to rest for 1 hour. Whip an egg yolk and brush over each brioche. Bake in a preheated oven at 180°C for 10 to 12 minutes. Your brioches should be golden brown. Enjoy!

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