- 160g of semi-salted butter
- 150g of sugar
- 100g of brown vergeoise
- 1 egg + 1 yolk
- 1 tablespoon of liquid vanilla
- 285g of flour
- 1/4 teaspoon baking powder
- 220g of milk chocolate chips
- 200g hazelnut spread
Place the butter, sugar, and brown vergeoise in the bowl of the food processor or in a container.
Mix until creamy, then add whole egg, one yolk and liquid vanilla.
Mix again, then add the flour and yeast.
Pour into the dough.
Bake for 12-13 minutes at 175°C.