|Brioche ready to roll.|
Surprise, surprise. I'm behind on my baking posts. Things have been a bit crazy lately, making it difficult to keep up with the posts. Luckily, it's now summer, and my Sidney-Pacific Presidential duties are nearly over (one more day to go!). I'm going to make a serious effort to catch up on my baking and my posting.
This post is actually for some treats that I made back in March. I know, I've been really bad. I used the leftover brioche dough to bake up some awesome brioche au chocolat according to the recipe on page 78 of the cookbook. Since I LOVE chocolate and breakfast treats, I knew this one would be a winner.
The magic of the baking is shown in the pictures. I rolled out the dough into a precision 20" by 5" rectangle. If you look carefully you can see my tape measure in the picture. Every engineer needs a tape measure:). I topped the dough with the pastry cream and folded and sliced into 10 pieces.
|Ready for the oven.|
|The finished product.|