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brioche au chocolat

When I made the brioche dough the other day, I put half in the freezer.  We had recently gone out to a cafe and my Tall Short Person had a chocolate eclair.  Flour by Joanne Chang had a recipe for  broiche au chocolat that is basically the chocolate eclair filling ina brioche.  Something the Tall Short Person would love.  Well, actually everyone really has enjoyed these.   

I actually had to rearrange the steps a bit because I had just put half the dough in the freezer, not thinking about what I was going to make a head of time.  It worked very well but I was also very glad my yeastie beasties were sourdough.  I find they are a bit more resilant then active dry yeast.

brioche au chocolat

Note:  adapated from Joanne Chang's Flour.

1/2 batch brioche dough

1 1/4 cups milk

1/2 cup sugar

1/4 cup flour

1/2 teaspoon salt

4 egg yolks

2 teaspoons vanilla (made with rum if you have it - I had made some)

1 cup semi-sweet chocolate chips (or use you discretion)

If you are using frozen dough, defrost.  

In a saucepan, scald the milk over medium low heat.  You will want bubbles around the edges but not boiling.  While the milk is heating, mix the sugar, flour, salt, and egg yolks together.  When the milk is scalded, sloooowwwwllllyyyy mix it in to the egg mixture.  You do not wish to cook the eggs.  

Pour the mixture back into the sauce pan over medium heat.  Whisking constantly, bring to a boil.  It will take about three minutes to get very frothy and then start to thicken.  When it starts to thicken, pause and check to see if it is boiling.  Once it comes to a boil, whisk another the seconds.  Remove from the heat.

Pour the mixture through a fine mesh seive into a heat proof bowl.  Mix in the vanilla.  Refrigerate at least four hours or up to three days.

When the dough has defrosted, roll it to about 20 inches by 5 inches. (I rolled the dough too big).

Spread the whole dough with the pastry cream.  Cover half the dough with the chocolate chips.  Fold in half.  Seal the edges.  Cut into two inch strips.

Place the brioche on a silpat or parchment paper covered baking sheet.  Cover and let rise 2 hours or until the dough is puffy and soft.

Bake at 350 degrees for 35 to 45 minutes or until golden brown.  If you wish a shinier crust, you can beat an egg yolk and brush the tops of each pastry.

They may spread in the oven and touch.  Just pull them apart.  

They are best eaten warm, just cooled enough to not burn your mouth.  But I find they are lovely for breakfast reheated at 250 degrees for about 7 to 10 minutes in my little convection oven.  With a cup of tea.  A nice way to head into work.

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