I can honestly say that brioche is my favorite dessert. I cannot picture something more delicious than freshly baked brioche. And the best part is yet to come: if you have leftovers (that is one big IF), you can transform brioche in a flavourful pudding or a French toast, perfect for breakfast. Genious, right?

I simply adore brioche suisses. They are golden brioche rectangles filled with crème de patisserie and dark chocolate flakes. They are so rich and tasty!

Brioche

Ingredients:

• 500g strong white flour (+50g for kneading)
• 1 active dry yeast satchel
• 250 ml milk
• 125g caster sugar
• 3 egg yolks
• ½ tsp salt
• 1 tsp vanilla extract
• zest of one lemon
• 80g softened butter

Method:

1. Mix sugar with lukewarm milk and stir until combined. Add yeast and leave aside for 15 minutes.
2. Mix egg yolks with salt, vanilla extract and lemon zest.
3. In a large mixing bowl sift the flour. Add eggs and milk mixture. Mix with a wooden spoon until you form a ball.
4. Turn the dough on to a floured working surface and knead adding one teaspoon of butter at a time. Knead for 15 minutes adding flour if necessary. Put dough back in the mixing bowl, cover with a towel and let it rise in a warm place for about 90 minutes.

Crème de patisserie

Ingredients

• 350 ml milk
• 25g white flour
• 100g caster sugar
• 4 egg yolks
• 1 tsp vanilla extract
• ¼ tsp salt

Method:

1. Put milk and vanilla extract in a saucepan. Bring it to a boil.
2. In a mixing bowl mix together yolks, sugar and flour until pale and fluffy.
3. When milk starts to boil remove from the stove and add about 5 tablespoons of hot milk over the yolk mixture and mix well.
4. Add egg mixture over the milk in the saucepan and cook over medium heat for 2 minutes, until thick and creamy.
5. Transfer cream de patisserie in a bowl and cover directly with cling film. Leave aside for 30 minutes.

Brioches suisses – assembly

1. Put dough on a floured working surface and knead for 2 minutes.
2. Roll it out with a rolling pin until you have a 50 X 40 cm rectangle.
3. Cover half of the rectangle with vanilla cream.
4. Sprinkle chocolate flakes over vanilla cream.
5. Fold the plain half of the dough over the vanilla and chocolate covered half and get rid of any air bubbles (you will have a 50 X 20 cm rectangle).
6. Divide the rectangle into 10 small rectangles using a sharp knife.
7. Put rectangles in 2 trays and let them rise for another 40 minute.
8. Brush brioches with egg yolks and bake them in the preheated oven at 350°F/180°C (gas mark 4) for 20 minutes or until golden.