Their menu is simple, just meringue and cream coated Merveilleux Cakes and soft brioches that the shop calls Cramiques. We had to try something but weren't in the mood for a sweet cake so we went with the very last Chocolate Brioche on the shelf. It was a good choice. It was absolutely delicious — yeasty, light, airy and filled with large dark chocolate chunks. I was also impressed with the $1.75 price, very fair considering the quality and prime location.
|The tongs are behind the very last chocolate brioche on the shelf at Aux Merveilleux de Fred.|
|My husband Joe and our daughter Eleanor with our delicious purchase.|
|So beautiful and a bargain at $1.75.|
Here's the recipe:
(makes 15 large rolls)
1 1/3 cups milk
2/3 cups sugar
1/3 cup unsalted butter, room temperature and cut into small pieces
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons sea salt
6 to 8 cups unbleached flour
10 oz. dark chocolate chunks or chips
1 tablespoon water
Swedish pearl sugar (optional)
In a medium-sized saucepan, heat the milk with the sugar and butter. Heat just until the butter is almost completely melted
Pour the milk mixture into a large bowl and let it cool until it is still warm but not above 115-degrees.
|It's important to make sure the milk mixture is warm, not hot, or it will kill the yeast.|
|Adding the chocolate chunks.|
Knead the dough for 5 to 7-minutes, adding additional flour as necessary. It takes a while to get the chocolate evenly distributed throughout the dough. Don't rush this process.
|The chocolate is beginning to get incorporated but it still needs some more kneading time.|
|Now it's ready for it's first rise.|
Divide the dough into 15 portions and shape rolls. Place the rolls on a parchment lined baking sheet, leaving about 1.5 inches of space between them.
|The rolls ready for their last rise of 30 minutes.|
|Adding the egg wash.|
|The finished chocolate brioches. I added pearl sugar to some and left some plain.|
|The inside of a warm brioche. The chocolate is gooey and this is my preferred way to enjoy them.|
|The inside of a cooled brioche. The chocolate has set but they are still a treat to eat.|