Brioche au chocolat from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 78) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • kaityblueeyes on January 07, 2023

    Yum! These are so delicious! I think I rolled them out a little too thin but it actually worked nicely as the filling to brioche ratio was spot on. Enjoyed with a cup of cafe au lait. Used leftover brioche dough (Ina’s recipe) that I had frozen. The rose wasn’t tremendous but got the job done.

  • anya_sf on June 24, 2017

    I made a big batch of brioche dough and divided it up to try all the brioche pastries in the book. For this recipe, I used 1/4 of the dough to yield 6 pastries. They were good, but awfully rich. I baked some right away, then froze the rest to bake later, which worked fine. They are a bit tricky to fill and cut, since the pastry cream oozes out. I thought they'd make a huge mess while baking, but they actually held together OK. I recommend them for chocolate croissant lovers. They were not my personal favorite though.

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