Brioche by itself is a wonderful treat, but when you add pastry cream and chocolate it becomes out of this world!
Things you’ll need:
- 1/2 of your Brioche Dough
- Pastry Cream
- 4 to 6 ounces Semi-Sweet or Bittersweet Chocolate chunks/chips
- 1 Egg
If you can make brioche (which by now we’ve learned isn’t as scary as it seems!) you can make Brioche au Chocolat.
Line 1 baking sheet with parchment paper or 2 baking sheets with silicone mats. If using silicone mats, they’re a bit smaller than your surface area with parchment.
On a very lightly floured surface, roll out your dough into a rectangle. Aim for 20×10 inches, and about 1/4 inch thick.
Spread your pastry cream evenly over the surface of the dough. Next, sprinkle your chocolate as evenly as you can on the bottom half of your dough.
Next, fold the dough in half by pulling the top half of the dough over the chocolate chips. You will have a 20″x5″ piece of dough once you’ve folded it. Press down on the top, we don’t want to squash the dough but we want to give it a good pat.
Using a bench scraper or a large knife, cut the filled dough into ten pieces. They will be approximately 2×5 inches. Very carefully transfer them to your baking sheet(s) and cover with plastic wrap. Let them rise for 2-3 hours until visibly puffy and soft.
Once your little pastries are nice and pretty and puffy, preheat your oven to 350F. In a small bowl, beat your egg until blended and then gently brush the tops of your pastries with your egg wash.
Bake for approximately 30 to 35 minutes, or until golden brown.
Let cool on the baking sheet for 20 to 30 minutes.
These are best the same day, but can be stored in an airtight container at room temperature for one day. Just give them a quick nuke in the microwave for a few seconds to soften up. I have also kept these in the refrigerator for 2 days, but again, they must be microwaved to soften.