Chocolate Briox.

Panet Chocolate


  • 500 g.
  • Flour W400
  • 90 g.
  • Sugar
  • 10 g.
  • Salt
  • 90 g.
  • Butter
  • 180 g.
  • Eggs
  • 75 g.
  • Milk
  • 25 g.
  • Yeast
  • 5 g.
  • Lemon zest
  • 175 g.
  • Choco Chips


Knead everything adding milk and eggs at intervals at room temperature. Add butter at the end. Before finishing kneading, add the chips. Cover in a bowl and wait until the dough doubles its size. Make pieces and ferment. Oven temperature: 190-200ºC. Air vent closed.

Assembly and finishing

    1.Brush with egg and bake.

Temperatures and baking time are tentative.



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