…that’s fancy for chocolate brioche (brioche au chocolat, not frankenpoof).
This is yet another one of my favorite things to get from Flour Bakery (why yes, I have many favorite things from there). I used to be able to find them pretty regularly during my afternoon hot chocolate runs, but in recent years, I haven’t been able to. I’m guessing they either stopped making as many as they used to (which would be tragic), or they’ve become really popular and sell out in the mornings (still sad for me, but not as tragic because that just means greater assurance that Flour Bakery will be pumping out treats for a while).
Since I had dough left over from my brioche loaf run, I used half of the remainder for this. When I consulted my cookbook to see how to shape these pastries, I scoffed. The picture showed a strip of chocolate brioche. A strip. This is not the chocolate brioche of the brick and mortar Flour. I decided to ignore the directions and do it my own clever little way. After filling and shaping the babies, I put them aside to rise. Oh yeah… rise. I had forgotten they were supposed to at least double in size, and when I pulled them out of their toasty little haven 2 hours later, I was aghast. My cute little personal-sized pastries had transformed into frankenpoofs the size of my face.
Oh well, bloated monstrosities are tasty too. I don’t discriminate.
BRIOCHE AU CHOCOLAT
Joanne Chang, Flour Bakery
1. Line a baking sheet with parchment paper
2. On a floured work surface, roll out the dough into a rectangle about 4″ wide and 1/4″ thick. Position the rectangle so a long side is facing you.
(The 4″ wide measurement should give you a “normal” sized pastry, not a frankenpoof)
3. Spread the pastry cream over the entire surface of the dough.
Sprinkle the chocolate over the bottom half of the rectangle. Fold the top half of the rectangle completely over the bottom half, then press down to seal the edges.
4. Cut the filled dough into ~2.5″ long pieces, or however many pieces you want (just remember, it is supposed to double in size).
(If you’re making ahead of time, this is where you can tightly wrap the pastries in plastic wrap and freeze them. They can be frozen for up to one week. To bake them, thaw them in the refrigerator overnight, or at RT for 2-3 hours.)
5. Carefully place the brioche on the baking sheet, leaving ~1.5 inches between the pastries. Cover the pastries lightly with plastic wrap and place in a warm spot to proof until the dough is puffy, pillowy and soft (~2 hours).
2 hours later…
7. Whisk the egg until blended. Gently brush the tops of the pastries with the beaten egg.
8. Bake for 35-45 minutes, or until golden brown. Let cool on the baking sheet for 20-30 minutes.
9. Best served warm or within several hours of baking. They can be stored in an air-tight container at RT for up to 1 day. It’s recommended to warm them up in a 300-degree F oven for several minutes before serving.