Halloween is coming!! So it’s time for me to share seasonal recipes!
If you are a fan of the blog, you may have noticed that I’m not into bloody fingers pastries or any kind of brain cakes.
So today I will share my butternut and chocolate chips brioche!
I already introduced my savory version, with bacon, for a nice appetizer to share. Here, we keep the same idea but in a sweet version with a few chocolate chips.
You will use mashed butternut in order to replace some of the usual butter and eggs useed for brioches, it will add a very smooth taste and a lovely yellow color to your brioche.
If you’re not a huge chocolate addict (how is that even possible???), you can skip the chocolate chips in the recipe, or replace them with raisins for instance.
The fun part of this brioche will be the pumpkin shape. To get such a result, just before the second rise, you will place loose food strings around the dough. So, when rising, the dough will stretch, and little by little the pumpkin will be shaped.
Then you will just need to bake the brioche before removing gently the strings.
To make the pumpkin stalk, I used a wooden food stick that I colored in brown.
After, it will be time to enjoy your butternut and chocolate chips brioche!
And get ready to be stunned!! Super moist! A smooth taste without having the impression to eat butternut! My kids finished it over just one snack and one breakfast!!
A hand mixer or a blender for the mashed butternut,
A frying pan,
A food processor with kneading accessory (you can make it by hand but prepare to sweat over it!!),
A baking mat
And a pastry brush.
For the shaping, here is the step by step.
Your dough is ready to rise for the first time.
After 2 hours, the dough has twice the initial size.
Degas the dough (it’s not mandatory to punch it 😉 ).
Spread the dough and add the chocolate chips.
Tie the food strings loose and let rise a second time.
The pumpkin is shaped.
Spread egg yolk and milk on the pumpkin brioche, it’s ready to be baked! 😉
Let’s make some brioche!
The recipe, Chef!
Butternut and Chocolate Chips Brioche
- 300 g butternut
- 10 g butter
- 85 g milk
- 7 g dehydrated yeast or 14 g fresh one
- 1 large egg
- 60 g butter at room temperature
- 30 g sugar
- 3 g salt
- 280 g flour
- 100 g chocolate chips
- 1 egg yolk
- 1 tablespoon milk
- 1 pinch of salt
Peel the butternut and cut it in cubes.
Stir fry in a large pan with 10 g of butter for 5 minutes, then put your lid and cook at low/medium heat for 30 minutes.
After that time, mix with your hand mixer.
Take 140 g when slightly cooled down, mix with egg and butter.
Heat the milk 30 seconds in your microwave oven and add the yeast. Mix.
Pour in your food processor bowl the butternut mixture, flour, sugar, salt and milk/yeast.
Knead for 3 minutes at low speed (2 on a scale from 1 to 6), then higher speed (4 on a scale from 1 to 6).
The dough shouldn't stick to the bowl. If not, add 20 g flour and knead some more.
Let rise with a humid linen on top in a rather warm and humid room.
When your dough is twice the initial size (after approx 2 hours), flatten it. Add the chocolate chips.
Make a ball and place it on the food strings shaped like a 8 corner star.
Place the dough in the middle and tie the strings loose.
Leave to rise one hour.
After such ttime, preheat your oven at 180 degrees.
Spread the egg yolk, milk and pinch of salt on the pumpkin brioche.
Bake for 25 minutes.
Check baking with a knife, bake some more if necessary.
Remove the food strings gently, and add the stick to make the stalk. Let cool down on a grid.