Wednesday, August 27, 2008

Chocolate Brioche

I like cooking things that take time, things that really allow you to get involved in the cooking process. Rather than just searing off a steak, things like braising, making pasta, or baking bread allow you to transform ingredients into a creation greater than the sum of its parts. That is the reason I baked brioche a week or two ago and that is the reason I decided to bake a new and improved brioche a few days ago.

Behold you mere mortals, chocolate brioche, what I've confidently declared the king of bread, the big bambino, the sultan of succulence. Simply regular brioche with a layer of chocolate chips down the middle. Try some yourself, and you'll see why I'm giving it all these weird Babe Ruth based nicknames.

1 comment:

Stephen C said...

Thanks for your comment on my chile rellenos. Sorry I don't have the kind of camera I need. One day...