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Chocolate Chip and Raisin Chinois Brioche
A soft, buttery French brioche filled with vanilla pastry cream, chocolate chips, and re‑hydrated raisins. Perfect for a special breakfast or brunch, this homemade version is richer and more flavorful than store‑bought.
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Critical Success Points
- • Warm milk to the correct temperature (40 °C) to protect the yeast.
- • Knead the dough until elastic and non‑sticky (10‑15 min).
- • First bulk fermentation until doubled in size.
- • Thicken the pastry cream without curdling.
- • Second proof in the pan before baking.
- • Bake at the correct temperatures and times.
Safety Warnings
- • Milk and pastry cream are hot; handle with care to avoid burns.
- • Use a sharp knife when cutting the log; keep fingers clear.
- • Do not let the yeast mixture exceed 50 °C, or the yeast will die.
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