French Chocolate Brioche Braid

Last time I went home I transferred in Paris. My flight from shanghai landed at 5 am and I was STARVING since I was on China time, which was 12 pm…LUNCH!

The airport at CDG was filled with the seductive smell of fresh baked cakes and I could not resist from buying some of the famous French chocolate breakfast pastry.

My favorite was this braid made with brioche and puff pastry and chocolate chucks…After the first bite I went back to the store and bought 3 more…I did not eat them all, but I brought them home for my mom to try. Needless to say she loved them too.

Just last weekend, on Saturday morning, I woke up early and decided to make them at home…It took a few hours and some had work, but it all paid off in the end.

Here is the recipe if you want to get your hand at it!

Ingredients (makes 6):

 for the dough

  • 300 gr. all purpose flour
  • 125 ml whole fat milk
  • 1 tsp sugar
  • 1/2 tsp vanilla bean paste
  • 110 gr granulated white sugar
  • 1 whole egg
  • 2 gr dry yeast
  • 50 gr. unsalted butter (room temperature, soft)

for the butter

  • 100 gr unsalted butter (cold)
  • 1/2 tsp vanilla bean paste
  • 15 gr cocoa powder, unsweetened
  • 10 gr flour

for the filling

  • 1/2 cup Chocolate chips

for the wash

  • 1 small egg + 1 tbsp milk

Dissolve yeast and 1 tsp of sugar into lukewarm milk and let it rest for 5 minutes until it gets all bubbling

Add flour, vanilla bean paste, sugar and egg and mix on slow speed until you get a soft and smooth dough.


Add the softened butter, 1 tbsp at the time, waiting for the first piece to be absorbed before adding the second one.


Place the dough into a greased ball, cover with plastic wrap and let it rest for 1.5-2 hours or until doubled in size.


For the cocoa butter, mix flour, cocoa, butter and vanilla


until all ingredient are combined


Wrap up the butter into plastic and with a rolling pin, roll it out into a rectangular shape (10*15 cm, 5 mm thick). Refrigerate for at least 30 min.


Roll out the dough into a 22*15 cm rectangular shape. Please the cocoa butter in the center and fold the 2 edges on top


Twist the dough clockwise of 15 degree and roll it out again into a rectangular (25*30 cm). Fold it now in 4.

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Wrap it up in plastic, flatten it slightly and refrigerate for at least 30 min.


Roll out the dough very thin and slice it into 3cm thick strips.


Use 3 of them to make a braid, while you stuck in between some chocolate chips.


Brush the braid with the egg wash (1 egg + 1 tbsp of milk) and bake at 180 C for about 30 min


This is best served warm (not hot)…but also cold is not bad at all!



– LittleDani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.