Savor the perfect blend of soft, buttery Belgian brioche and rich chocolate chips with this irresistibly delicious Chocolate Chip Brioche, also known as Chocolate Cramique. Whether for breakfast or a sweet treat, it’s sure to elevate your taste buds!
Inspiration Behind the Chocolate Chip Brioche
All the credit for this Chocolate Chip Brioche (or Chocolate Cramique) is from my friend Meriel Frandsen, who is one of the most incredible pastry chefs. She took a trip to France and had to try the famous Chocolate Cramique from the renowned bakery, Aux Merveilleux de Fred. She wanted to bring this recipe to life in her own kitchen and started playing around. Meriel had taken my Chocolate Babka class a couple years back and remembered the tender base brioche dough we used for the chocolate babka. It brought back that same flavor and texture from this French bakery, so instantly it had to be close enough of a match. She incorporated on what we agree is some of the best chocolate – semi-sweet Callebaut from Orson Gygi, shaped it according to the methods used at the bakery, and the transformation was an instant WINNER.
She came to me so excited to share that she found a match that she felt like tasted exactly like her experience at Aux Merveilleux de Fred. I dragged her over to my kitchen to share all the good things and we baked our hearts out. (She also gave me the most delicious homemade macarons, so I’d say I definitely got the better end of the deal on our bake day.)
The joy of turning that initial inspiration into something shareable was incredible, and now I’m excited to pass this irresistible recipe along to you so you can bring a taste of France right into your home!
How to make chocolate cramique
Chocolate Chip Brioche FAQs
1. What is Chocolate Chip Brioche (Chocolate Cramique)? Chocolate cramique, or chocolate chip brioche, is a Belgian brioche loaf that’s iconically found in Northern France. It’s soft, buttery, and generously filled with rich, melt-in-your-mouth chocolate chips. The tender dough is slightly sweet, making it the perfect combination of a breakfast treat and a dessert in one. Whether you call it brioche or cramique, this decadent loaf is sure to satisfy any chocolate lover’s cravings.
2. How do I store chocolate chip brioche to keep it fresh? To keep your chocolate chip brioche fresh, store it in an airtight container, wrap it tightly in plastic wrap, or store it in a reusable bread bag at room temperature for up to 2-3 days; I love to use ModKitchn’s reusable bread bags myself. For longer storage, slice and freeze the brioche to enjoy later—simply toast or heat individual slices for that fresh-out-of-the-oven taste!
3. Can I make this chocolate chip brioche ahead of time? Absolutely! You can make the dough and let it rise overnight in the refrigerator. After shaping the loaf, simply let it come to room temperature before baking. This method saves you time while ensuring a delicious, freshly baked chocolate chip brioche whenever you’re ready to enjoy it.
4. Can I substitute the chocolate chips for something else? Definitely! While chocolate chips are the star of this recipe, feel free to get creative with your mix-ins. You can use chunks of dark chocolate, white chocolate, or even a combination of dried fruits, nuts, or other candies for a fun twist. The soft brioche dough pairs well with nearly any sweet (or even savory) filling!
5. How can I serve Chocolate Chip Brioche? This bread is incredibly versatile. Serve it fresh from the oven for breakfast, with a cup of coffee or tea, or enjoy it as a sweet afternoon snack. You can also toast slices and spread them with butter or your favorite jam for a comforting treat.
6. Why is my chocolate chip brioche dough not rising? If your dough isn’t rising, it might be due to inactive yeast. Make sure your yeast is fresh and hasn’t expired, and check the water temperature when activating the yeast. It should be warm but not hot—about 105-110°F. If all else fails, cold environments can affect the rise of bread so to combat that, a warmer environment can help your dough rise more effectively.
7. What is the best tool to score my bread? I recommend using a bread lame. In France they actually use scissors, but I found the lame was a bit easier. You can use a sharp paring knife as well.
8. How do I know when it’s done? The loaf will get a gorgeous rich golden brown color, but the best way to check bread is doing a temperature check. My ThermoWorks Thermapen One is incredibly accurate and never leads me wrong. Once it hits about 200 degrees Fahrenheit, it’s ready! If the tops are browning too fast, you can put a piece of aluminum foil on top to slow the browning while it can finish cooking.
How to store brioche bread
This bread is AMAZING warm. I don’t typically advise cutting open bread when it’s hot because it will get gummy and dense. However, this bread may be an exception. As soon as this comes out, we let it rest for a few minutes and then tear him open right away!! It’s so incredible warm, and still absolutely delicious once it’s cooled too.
Store in an airtight bag at room temp for up to 3 days (I love to use ModKitchn’s reusable bread bags). For longer storage, wrap up and freeze brioche to enjoy later. Keeps well in freezer for about 3 months. You can defrost naturally on the countertop and if you’d like it warm again, preheat the oven to 350 Fahrenheit and heat the defrosted loaf for about 10 minutes, or until warm.
Love this Recipe?
If you love this recipe, I highly recommend that you try any of these chocolate (or cinnamon) chip bread recipes!
Mom’s Banana Bread (Seven Brothers Copycat)
Chocolate Peanut Butter Sweet Rolls
Chocolate Cramique (Chocolate Chip Brioche)
Ingredients
Dough
- ~249 g. (1 cup) whole milk
- 2 1/2 tsp instant yeast *See note
- 50 g. (1/4 cup) granulated sugar
- 2 large eggs room temperature
- 6 g. (1 tsp) salt
- 113 g. (1/2 cup) unsalted butter softened
- ~3.5-4 cups bread flour *See note
Filling
- 8 oz chocolate chips
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
- Add warm milk, yeast, and sugar to a stand mixer with a dough hook. A large bowl will also work if making by hand.
- Add about 2 cups of flour, eggs, and salt. Let mix well. Then while mixer is running, slowly add the softened butter. Slowly add remaining 2 ½ cups of flour. Depending on your moisture level, it may be slightly more or less flour. Dough should be soft and smooth, but not too sticky. See video tutorial in post if needed.
- Let mixer knead the dough for 10 minutes on low speed.
- Shape the dough into a tight ball and cover with plastic wrap. (The dough is so buttery I don't even need to grease the bowl). Let the dough rise for about an hour or doubled in size (or put in the fridge to rest overnight to split up the steps).
- After the first rise, gently fold in the chocolate chips. It's ok if some chips are poking out the top.
- Cut dough into two equal sized pieces. (Or you can cut into 4 for smaller mini loaves like many of the bakeries do!) Take the edges and fold them towards the center, pinching the seams together. Seam side down on the table, rotate it in a circular motion to create a tight ball. Sometimes people prefer using a bench scraper to help with this. Repeat the process with the other piece of dough to create two round loaves.
- Transfer loaves to a sheet pan lined with parchment paper (or sprayed with cooking spray) and cover loaves again. Let them rise for another 30 minutes.
- While brioche is rising, preheat oven to 350℉.
- When loaves are finished with the second proof, create the egg wash by gently whisking together egg and water. Brush the egg wash on the outside of the loaves when they are ready.
- Using a sharp knife, scissors, or a bread lame, score the loaves in a circular motion all across the top to create a circle.
- Bake for about 30-35 minutes. If your oven browns the tops quickly, you can put a piece of foil on the top about 20 minutes in. It's done when the bottoms are a dark golden brown and internal temp reaches 195-200F.
- Let the loaves rest on the sheet pans for about 5-10 minutes, then transfer to cooling rack. We dig in warm and tear it apart, but you can also let the loaves cool completely before slicing for clean slices. Bread is best kept at room temperature up to 3 days. It also freezes great. Serve plain, toasted, or use as french toast. Enjoy!
