Brioche Pain aux Chocolat

If I were the expert on all things pastry (which I definitely and not), bread would be the ultimate MVP. You can do so much with it, sweet and savory. Pain aux chocolat is an excellent example. I made one batch of brioche, but two desserts- the brioche creams and these. You could also noodle cinnamon rolls, monkey bread, brioche nature, and a ton of other stuff out of one recipe.

Winner in my book!

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Traditionally, pain aux chocolat is made with chocolate batons—literally sticks of chocolate. Alas, I had none, but I did have some Guittard dark chocolate chips, which I’d say worked just as well, as my picky brother scarfed a bun down.

Again, this is Huck’s brioche recipe, but use whichever one you please. I’ve simply found that after testing out a few recipes, this one gives me the texture I’m looking for. It’s soft and airy; light and feathery; other brioche recipes I’ve tried have been a bit dry. France also had its share of dry brioche. I went to a market in Arles where they were selling pain aux chocolat, 3 euros for 10. And gosh golly, it was DRY. I did not finish it.

As for the chocolate, batons are tradition, but chocolate chips are fine if that’s what you have. Dark, milk, in-between; it’s up to you.

Notes

  • As you can tell, I didn’t egg wash these, either. I highly recommend that you do. Glossy buns are just more fun—and definitely prettier!

Happy baking!!

xxx

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