Chocolate Filled Brioche

Friday, June 14, 2013

Do you want to pretend that you are sitting in a Seine-side bistro in Paris this weekend?  Then you should make this.  Wow, was this fabulous!  

Look at the chocolate filling oozing out... mmmm....  I was SO excited about this gorgeous pastry, and it definitely didn't disappoint!  

Brioche Chocolate Buns (original recipe found here)
*please note that I had to convert all the measurements because they were in grams and milliliters   These amounts are close, but they are an estimate. 

2 2/3 Tbs warm milk
3 1/3 Tbs sugar
1 1/2 tsp yeast
2 cup plus 1 Tbs flour
1/2 tsp sea salt
3 eggs
3/4 cup butter
1 extra egg for egg wash

Combine warm milk, 1 tsp sugar and yeast in a bowl, mix and let proof for 10 minutes until fluffy.  Then add the flour, the rest of the sugar, the salt.  Mix for 5 minutes after dough forms.  Add the butter 1 Tbs at a time and mix until all is combined.  The dough will be smooth, elastic and will make a slapping sound as it hits the side of the bowl.  Knead it for quite a while.  About ten minutes.
Let the dough rise in at room temperature place covered in plastic wrap for 45-60 minutes until doubled in size.
While the dough is rising, make the filling.

3/4 cup finely chopped dark chocolate or chocolate chips
1/3 cup butter
1/3 cup brown sugar
1/2 tsp cinnamon
 Chop the chocolate up finely. Pour chopped chocolate into a stand mixer and add the sugar and cinnamon.  Dice the butter and mix in with the chocolate mixture.

Preheat over to 350 degrees.
Once the dough has rise, gently push it down, put it on a silicone baking mat or greased baking sheet and push the dough with the your palms until it forms a rectangle.  Spread the chocolate mixture out onto one half of the rectangle (lengthwise so that you end up with a long, skinny-ish rectangle).  Fold the non-chocolate half of the dough over the chocolate half and seal at the edges after brushing with a little bit of the egg wash (1 egg whisked in a bowl).  Brush the egg wash over the top and bake for 30 -35 minutes.  When it is finished, it should be golden brown and sound hollow when you tap it.  Take out and let cool on a cooling rack for about 20 minutes before serving.  Best served warm.  Believe me, this is a treat you won't soon forget, even if the prep work is a little lengthy!

Happy weekend!


  1. Oh man, I love chocolate filled pastries! I will have to try this. Thanks for converting!

  2. That looks divine. Thanks for sharing. :-)


Note: Only a member of this blog may post a comment.

Measure & Whisk: Real food cooking with a dash of minimalist living © . Harlie Ave Design .