Brioche Au Chocolat

This recipe looks intimidating, but as long as you have a stand mixer it’s really quite simple. There is a lot of wait time involved, but the hands on time isn’t too terrible. It’s absolutely worth every minute, too. You’ll feel like you’re standing in a French bakery devouring a decadent treat, but in reality you’ll just be standing in your messy kitchen, wearing hideous pants, covered in pastry cream, while shoveling two of these in your mouth at a time. This recipe looks intimidating, but as long as you have a stand mixer it’s really quite simple. There is a lot of wait time involved, but the hands on time isn’t too terrible. It’s absolutely worth every minute, too. You’ll feel like you’re standing in a French bakery devouring a decadent treat, but in reality you’ll just be standing in your messy kitchen, wearing hideous pants, covered in pastry cream, while shoveling two of these in your mouth at a time.

Some notes about this recipe: You’ll want to make the brioche dough and the pastry cream the night before you plan to bake the pastries. Once removed from the refrigerator the next morning, you’ll need about 20 minutes of hands on time for rolling out the dough and filling the pastries. The dough will then need to rise for 2-3 hours, bake for 30 minutes, and cool for 30 minutes. The remaining half of the brioche dough (you’ll only use half of it for this recipe), can be frozen. I shared a recipe for Sugar and Spice Brioche Buns and Sticky Brioche Buns if you’re looking for something to do with the remaining dough. You can also freeze these pastries by wrapping them individually in plastic wrap. You’d then thaw them at room temperature for 3-4 hours or in the fridge overnight before proofing the dough. Some notes about this recipe: You’ll want to make the brioche dough and the pastry cream the night before you plan to bake the pastries. Once removed from the refrigerator the next morning, you’ll need about 20 minutes of hands on time for rolling out the dough and filling the pastries. The dough will then need to rise for 2 to 3 hours, bake for 30 minutes, and cool for 30 minutes. The remaining half of the brioche dough (you’ll only use half of it for this recipe), can be frozen. I shared a recipe for Sugar and Spice Brioche Buns and Sticky Brioche Buns if you’re looking for something to do with the remaining dough. You can also freeze these pastries by wrapping them individually in plastic wrap. You’d then thaw them at room temperature for 3 to 4 hours or in the fridge overnight before proofing the dough.

Also, I overbaked my pastries just a bit. Yours shouldn’t be quite this dark when you remove them from the oven! Whoops!

BRIOCHE AU CHOCOLAT

INGREDIENTS

½ recipe brioche dough (recipe below)

1 recipe pastry cream (recipe below)

⅔ cup semisweet or bittersweet chocolate chips

1 egg, beaten

DIRECTIONS

On a floured surface, roll out the brioche to a rectangle sized 20x10 and ¼ inch thick.

Position the dough so that the long side is facing you. Spread the pastry cream evenly over the entire surface of the dough. Sprinkle the chocolate chips over the bottom half of the dough - a 20x5 inch section.

Directions at bunsinmyoven.com

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