Healthy Chocolate-Stuffed Brioche Craquelin (Eggless)
4 hours 18 minutes
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About Healthy Chocolate-Stuffed Brioche Craquelin (Eggless)
Imagine biting into a warm, delicate pastry with a hidden surprise of melted chocolate. These eggless brioche craquelin offer a healthier twist on a classic French treat, perfect for satisfying your sweet cravings any time of day.Crafted with a blend of whole wheat and all-purpose flour, these subtly sweet pastries boast a delightful texture and irresistible aroma. Each bite is a symphony of flavors, making them an ideal companion to a warm cup of tea or a glass of milk.
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Recipe Time & More
Prep4 hours
Cook18 minutes
Total4 hours 18 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 1 cup All-Purpose Flour
- 4 tbsp Flax Seeds freshly ground, ground
- 1 tbsp Yeast instant
- 1/4 cup Sugar
- 1/4 cup Butter
- 1 tsp Salt
- 1/2 cup Milk divided
- 1-2 tbsp Water as needed
Filling & Topping
- 2 tbsp Sugar
- 1/4 cup Chocolate Chips or chopped cooking chocolate
- 1 tsp Butter for brushing
Instructions
- In a small bowl, combine the ground flax seeds with 1/4 cup of milk. Set aside for 5-8 minutes to thicken. This flax egg will replace eggs in this recipe.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, instant yeast, sugar, and salt.
- Warm the remaining 1/4 cup of milk and melt the butter into it. Add the warm milk mixture and the flax egg to the dry ingredients.
- Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 7-8 minutes until smooth and elastic. Add water, 1 tablespoon at a time, if needed.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough to release the air. Divide the dough into 12 equal pieces.
- Lightly grease a muffin tin.
- Take one piece of dough and flatten it into a small disc. Sprinkle with a pinch of sugar and a few chocolate chips. Fold the edges of the dough over the filling to enclose it completely, forming a ball.
- Take a smaller piece of dough and flatten it into a thin disc. Wrap this disc around the filled dough ball, pinching the edges to seal. Place the sealed ball into the prepared muffin tin.
- Repeat with the remaining dough balls, arranging them in the muffin tin.
- Melt the remaining 1 teaspoon of butter and brush it over the tops of the craquelin. Let them proof for another 20-25 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Bake for 15-18 minutes, or until golden brown.
- Let the craquelin cool in the muffin tin for 10 minutes before serving.
Recipe Notes
Good To Know
- For a richer chocolate flavor, fold in chopped dark chocolate or chocolate chips just before shaping the dough, ensuring even distribution without overworking it.
- To achieve a crunchy craquelin top without eggs, brush the formed dough balls with plant-based milk and maple syrup before adding coarse sugar or vegan craquelin paste.
- For a dairy-free version, substitute the milk with almond or oat milk and use plant-based butter.
- For the best texture, proof the shaped dough in a slightly warm, humid environment (like an oven with just the light on).
Expert Tips
- Don't overmix the dough, as this can develop the gluten and result in a tougher brioche.
- Using a kitchen scale to measure ingredients, especially the flour, ensures consistent results every time.
- For a beautiful golden brown crust, brush the brioche with a little extra plant-based milk before baking.
Storage Instructions
- Store leftover brioche in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
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Recipe Nutrition
Calories: 204kcalCarbohydrates: 35gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 2mgSodium: 380mgFiber: 1gSugar: 13g
Priyanka Gandhi Mehta
Articles: 31
4 Comments
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This looks delightful! Thanks for the recipe.
Absolutely fantastic! Thanks for the recipe.
I’m loving this recipe already!
This looks so good! Appreciate the share.