Chocolate brioche braid, pistachios

I gave you in my previous article the recipe for no-knead brioche. This recipe is interesting because it does not require a device or long kneading by hand. And yet, it is delicious and soft to perfection.
You can keep it for a few days in the fridge and use it as you wish. It’s very pleasant, because you can take the quantity you want and decorate it according to your desires. It can be used to make different preparations that only require a small amount of dough. I imagine it perfect for an apple pie.

I preferred, for the moment, to wrap a bar of chocolate… A whole bar of chocolate cooked in the brioche dough. A dream for all foodies!
The result is a big pain au chocolat to share at tea time. A marvel still lukewarm, when the chocolate is melting. I imagine that cold it must be just as good, but there was already more!

It is of course possible to use another, more classic brioche dough recipe.

Chocolate and pistachio brioche braid:

1/4 brioche dough (recipe without kneading here or classic here)
1 chocolate bar (Villars, Degustabox)
1 yellow egg

Take the amount of dough and place it on a well-floured work surface.

Spread the dough thinly and place the tablet in the center.
Cut the dough using the photo.
Fold the strips over the chocolate.

Film the brioche and let it rise for 1 hour to 1 hour 30 minutes at room temperature.

Preheat the oven to 180°C.

Brush the dough with a little egg yolk and sprinkle with roughly chopped pistachios.

Bake the brioche for about 15 minutes. It should be nicely golden.
Eat warm or cold.

To finish: I realize that I am not very precise on the cutting of the dough. To help you, I give you the link to the picture who inspired me.
there is nothing complicated!

You can choose to pack the chocolate bar you want!

Leave a Comment