Chocolate in Brioche
by Colin Wood
The day after we left NYC, our neighbour and friend, Daniel Eddy opened his cafe/bakery “Winner” in Park Slope, Brooklyn. A kind and caring person, Danny’s food, personality, and care for his community is inspiring, and we were saddened that we wouldn't see it flourish and get to eat the amazing ham and cheese croissants that he and his team baked daily.
As a homage to what they are doing, I made a brioche version for my family and with a niece and three nephews, it seemed highly appropriate to make a Pain au Chocolat version much the same as they do at “Winner”.
250gm cake or OO flour
8g fresh yeast (4g for dry yeast)
50g butter, cubes small
300g Dominican Republic 70% Buttons
20g Drinking Chocolate 50%