Brioche au Chocolat

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Preparation info

  • Makes

    10

    pastries
    • Difficulty

      Easy

Appears in

Flour

By Joanne Chang

Published 2010

  • About

Brioche is pretty darn amazing just by itself, but when you add a layer of lightly sweetened vanilla cream and a generous sprinkling of dark chocolate, you’ve got an out-of-this-world indulgence. We make these by the dozen every day at Flour, and every day they sell out. You can shape them in advance, store them unbaked in the freezer, thaw them in the refrigerator overnight, and bake them fresh the next morning for an impressive breakfast or brunch indulgence.