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French·Dessert

Thousand-Layer Chocolate Brioche

A decadent hybrid between a classic brioche and a chocolate croissant, these 'twisted cousins' feature layers of buttery, laminated dough wrapped around chunks of intense dark chocolate. While the process takes time and patience, the result is an incredibly flaky, rich pastry that is guaranteed to impress.

Prep

45m

Cook

25m

Total

1080m

Serves

8

Method

  1. 01

    Sprinkle yeast over warm milk and let sit for 10 minutes. In a stand mixer fitted with a dough hook, combine the yeast mixture with sugar, eggs, flour, and salt. Knead for 2 minutes until the dough comes together. Add room-temperature butter and continue kneading for several minutes until a very smooth, soft, and elastic dough forms.

    Step 1
    Watch · 0:45
  2. 02

    Transfer the dough to a greased bowl, cover, and let rise in a warm spot for about 2 hours until doubled in size. Once risen, punch down the dough, divide into two equal portions, and place in plastic bags. Refrigerate overnight to develop flavor and make the dough easier to handle.

    Step 2
    Watch · 4:53
  3. 03

    Roll out one portion of chilled dough into a 14x10 inch rectangle. Spread 4 tablespoons of soft butter over two-thirds of the dough, leaving a 1/2-inch border. Fold the unbuttered third over the center, then fold the remaining third over that. Fold into thirds again to create a square. Chill in the freezer for 15-20 minutes. Repeat the rolling and folding process two more times, chilling between each set to maintain the lamination.

    Step 3
    Watch · 3:23
  4. 04

    Roll the chilled, laminated dough into a 12x6 inch rectangle. Trim the edges to expose the layers and cut into four 6x3 inch rectangles. For each piece, make two vertical cuts to create three strips, leaving the top half-inch intact. Braid the strips loosely without flipping them. Place large chunks of chocolate along the braid, roll it up from the bottom into a knot, and place in a buttered muffin tin.

    Step 4
    Watch · 9:01
  5. 05

    Cover the muffin tin and let the brioche proof in a warm spot for about 1 hour until nearly doubled. Preheat oven to 425°F. Brush the tops with egg wash and sprinkle with flaky sea salt and sugar. Bake for approximately 25 minutes until deeply browned. Let cool in the pan for 5-10 minutes before transferring to a wire rack.

    Step 5
    Watch · 10:48

From Chef John

  • “Basically a sexier slightly more Twisted cousin of a chocolate croissant.”
  • “You are after all the Creator and chief laminator.”
  • “Sometimes my friends we just feel like showing off.”