World Food/ Celebration/ Sweet Snacks/ Breakfast

Butternut and Chocolate Chips Brioche

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!!

The utensils:

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!!),

Food strings,

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

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Serves: 8 Difficulty: Medium Price: $
Prep Time: 4 heures Cooking Time: 25 min


  • 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.

You Might Also Like


  • Reply
    Le Roux
    Saturday October 26th, 2019 at 02:46 PM

    Bonjour, votre recette a l’air super! Mais est ce possible de la faire sans robot? Comment faire pour le pétrissage?
    Merci beaucoup!

    • Reply
      Saturday October 26th, 2019 at 05:13 PM

      Merci Bénédicte ! Alors oui ça se fait à la main, mais il faudra pétrir longtemps et obtenir une pâte qui ne colle plus ou presque plus aux doigts …

  • Reply
    Monday November 25th, 2019 at 04:33 PM

    ça à l’air délicieux, je viens justement d’acheter une courge butternut et je cherchais comment la cuisiner et bien je crois bien que je vais tester votre recette.
    merci pour le partage

    • Reply
      Monday November 25th, 2019 at 05:43 PM

      J’en suis ravie Laura ! Tenez-moi au courant du résultat !

  • Reply
    Saturday April 18th, 2020 at 10:16 PM

    Bonjour, j’ai très envie de faire cette recette mais je n’ai pas de robot avec crochet pour pétrir la pâte?. Par contre j’ai un thermomix?! Est ce que ça peut remplacer?? Et si oui une idée du programme pour le pétrissage? Merci??!

    • Reply
      Sunday April 19th, 2020 at 09:39 AM

      Bonjour Sophie, oui c’est faisable avec la fonction pétrin 😉

  • Reply
    Saturday October 10th, 2020 at 11:21 AM

    Bonjour, je ne suis pas sûre de comprendre il faut 140 ou 300 g de purée ?
    Merci pour votre réponse

    • Reply
      Saturday October 10th, 2020 at 12:11 PM

      Bonjour Dorothée,
      Il vous faut 300 g de courge que vous allez réduire en purée. Ensuite, vous prélevez 140 g. Il en restera un peu.

  • Reply
    Sunday September 3rd, 2023 at 09:29 AM

    Bonjour, j’ai fait votre recette excellente, pour mon goût personnel… Puis-je rajouter + de butternut?? Sans toucher votre quantité de farine…. Car tout es parfait mais plus de saveurs de butternut je voudrais comment faire

    • Reply
      Sunday September 3rd, 2023 at 03:15 PM

      Bonjour et merci !! Oui vous pouvez en ajouter mais attention à avoir une texture de pâte qui se tient bien quand même.

    Leave a Reply