Appetizers

Salad/Soup

Meat

Sea food

Pasta/Rice

Specialties

Eggs

Vegetables

Fruits

Tarts

Chocolate

Cake/cookies

Brioche au chocolat- 12/23/11

Brioche is pretty amazing and satisfying jut by itself but when you add a layer of crème pâtissière and a generous sprinkling of dark chocolate chips, what you got is in out of this world indulgence.   Brioche is labor intensive but it worth the effort since I was able to make three things out of the basic Brioche dough: Brioche loaf, Pains aux raisins, and brioche au chocolat.  The brioche au chocolat is absolutely, positively delicious with the rich crème pâtissière and smooth chocolate filling make me feel as if I have gone to Heaven and come back down.

 

The brioche au chocolat is great for breakfast but you can also eat it as a dessert with a hot cup of coffee.

I made half of the brioche with Chocolate and the other half is filled with only the crème pâtissière just in case there are people who do not like chocolate.

Close look at Brioche au chocolat.

 

Preparation work..

For the dough

Use half of the brioche recipe

Brioche recipe

For the filling:

1 batch of crème pâtissière

4 ounces of bittersweet mini chocolate chips

Flour your counter and put the dough on top of it.

With a rolling pin, spread out the dough.  Add flour as needed so that the dough does not stick on your rolling pin.

Spread the crème pâtissière on half of the length of the dough.  Sprinkle the chocolate chips on top of the crème pâtissière

Fold the dough in half.

With a chef knife cut the each piece about 2 by 5 inches.

Wrap them and let the dough rest at room temperature for 2 to 3 hours so they puff up.

Brush the top of the brioche with some egg wash.

The dough will double up after about 2 hours.  Position a rack in the center of the oven and heat the oven to 350 degrees.  Bake for about 30 to 40 minutes.

Freshly out of the oven.

 

The dough will double up after about 2 hours.  Position a rack in the center of the oven and heat the oven to 350 degrees.  Bake for about 30 to 40 minutes.

This is so yummy eaten freshly off the oven.  The chocolate is still melting and gooey and the brioche and crème pâtissière is a great combination!

Filed as: Cake/cookies

Dessert Index

 Main food index

Savory dishes index

Home

Travel

Our house

Birthdays

Photo Gallery

 Mon  petit coin