Brioche au Chocolat

I'm feeling a little French today.  At least in that I am in the mood for a decadent pastry.  Unbuckle your belts... this is NOT a low-fat treat :)  And, it wouldn't be considered "healthy" either.  But, it IS homemade.  And that means preservative and additive free!
That's why it is SOoo good.  And, it is totally worth the time it takes to prepare.  Truly, there is nothing more glorious than breakfast sweets, at least in my opinion!

The two main components of this pastry are the brioche ( a rich, buttery, eggy bread) and the pastry cream.

The nice thing is, that although this recipe doesn't come together in an hour or less, you can break it up into a couple days of work.

I like to make my pastry cream at least the day before, though it can sit in your refrigerator for up to 3 days.

Recipe from "Flour" cookbook
For the Pastry Cream:

1 1/4 cups milk (Whole milk is a must here)
1/2 cup sugar
1/4 cup cake flour
1/2 tsp. kosher salt
4 egg yolks
1 tsp. REAL vanilla extract
(makes ~ 2 cups)

In a medium saucepan, heat the milk until it is scalded, not boiling, but a few bubbles forming around the edge of the pan.  While the milk is heating, in a small bowl, stir together the sugar, flour, and salt.  In another medium bowl, whisk the egg yolks until blended, then slowly whisk the dry ingredients into the eggs.  The mixture will be thick and pasty.

Remove the milk from the heat and SLOWLY, little by little, add it into your egg mixture, whisking constantly.  If you go too fast here, you will scramble your eggs.  And no one wants scrambled eggs in their pastry cream :)  Once the two are fully combined, return the mixture to the saucepan and place it over medium heat.

Whisk constantly and vigorously for 4-5 minutes, or until the mixutre thickens and comes to a boil.  At first, it will be very frothy and liquid, but as it cooks it will begin to firm up and the bubbles will disappear.  Once it thickens, stop whisking every few seconds to see if it is at a boil, then go right back to whisking.  As soon as it comes to a boil, pull it from the heat.

Pour the cream through a fine mesh sieve into a glass bowl, to get out any tiny bits of scrambled egg that might be there.  This will ensure an ultra-smooth and shiny pastry cream.  At this point you can stir in the vanilla.  Cover with plastic wrap, directly onto the surface of the cream.  This will prevent a skin from forming on the pastry cream.  Chill for at least 4 hours, or up to 3 days.

Whew!  Okay, that part is done.  Now, onto the brioche :)


Mmmm.... Brioche.  So rich. So delicious.

2 1/4 cups unbleached all purpose flour
2 1/4 cups bread flour
1 1/2 pkg. (3 1/4 tsp.) active dry yeast
1/3 cup plus 1 Tbl. sugar
1 Tbl. kosher salt
1/2 cup cold water
5 eggs
1 cup plu 6 Tbl. (2 3/4 sticks) unsalted butter, room temp.

In a stand mixer fitted with the dough hook, combine the dry ingredients with the water and the eggs.  Beat on low speed for 3-4 minutes, or until it has come together.  Stop the mixure a couple times to scrape the bowl and make sure it is all combined.  Once it has come together, beat on low speed for another 3-4 minutes.  It will seem quite dry and stiff.
On low speed, add the butter, one small piece at a time, mixing until each addition disappears into the dough.  Then, continue to mix on low for about 10 minutes.  Occasionally, stop to scrape the sides and bottom of the bowl.  It is important that all the butter gets mixed in thoroughly.  Once it is incorporated, turn the mixer up to medium, and beat for another 15 minutes, or until the dough becomes sticky, soft and somewhat shiny.  This will take some time.  It will look questionable at first, but will eventually start to come together and become smooth.  At this point, beat on high for 1 minute.  The dough should be one mass, slapping the sides of the bowl as it turns.

(I will warn you that you might feel as though your mixer may take off for a little ride during this process.  I found myself holding it down when the dough really thickened up.)

To test the dough, pull at it.  It should have some stretch to it.  If it seems too wet, add some flour, 1 Tbl. at a time.  If the dough pulls apart easily, continue to mix until it becomes stronger and stretchier.

Cover the dough with plastic wrap, pressing it directly onto the dough.  Chill for at least 6 hours, or better yet, overnight.

(This could also be done by hand, if you do not have a stand mixer)

The next morning, remove the dough from the bowl.  Separate it into 2 balls.  (the 2nd may be baked as a loaf or frozen, tightly wrapped for later use.) On a floured surface, roll out one ball into 20" x 10" rectangle.  It will be like cold Play-doh and easy to roll out and work with.

Spread your pastry cream all over the surface.  Then, along the long side closest to you, sprinkle 1/2 cup bittersweet or semisweet chocolate chips.  Fold the other half over the top of the chocolate chips.  Pinch to seal all the edges closed.  Then, cut the long rectangle into 2" x 5" strips.

(At this point, you can freeze the pastry, tightly wrapped in plastic wrap.  When you are ready to make them, take them out the night before and leave to rise in the refrigerator over night).

Transfer the strips to a greased baking sheet. (keep them close together, but not quite touching)  Allow them to rise, lightly covered with plastic wrap, for about 2 hours, or until the dough becomes soft and pillowy.

Brush the tops with 1 beaten egg.  Bake at 350 degrees for around 35 minutes or until the tops are golden brown.  Cool for 15-20 minutes (if you can stand the wait!).

Feast!!!