Brioches with chestnut cream

I call them Brioches 2.0 and I am sure there will be a 3.0 version (if such thing exists as a term…). Why? Well the first time I made them let’s just say you could use them as tennis ball… The second time they were OK, at least everyone ate them without having to threaten them… The third time they touched perfection! Chewy and fluffy, not very sweet they’ve been my favourite tea snack for a almost a week!

What is this story teaching us? Apart from the fact that some recipes just need practice, it’s also suggesting that the best things in life need patience and persistence… Never give up and you will get what you want, in this case a perfect batch of freshly baked brioches! What else could you ask for on a windy morning in London?

I found this recipe on Pinterest via Foodbeam Blog and it works very well plus it has some very helpful instructions and sketches on how to knead the dough. Fanny who is pastry chef uses matcha tea in her brioches, I chose a chestnut paste. It just felt more wintery and I was desperately craving it! A simple as that!

The whole process is a bit messy (imagine chestnut paste all over your kitchen bench etc) and you will need half a day but you will be rewarded over a cup of coffee or tea…


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For the Brioches:

300g bread flour
60g caster sugar
1 tsp instant yeast
125g whole milk
1 egg

50g butter, diced and at room temperature

For the chestnut paste:

1 can of chestnut puree

3 tbsp (heaped) condensed milk

4 tbsp maple syrup

Chopped pecan (optional)

Make the dough first. Combine all the ingredients except the butter. Move the dough on an unfloured surface and start kneading and incorporating the butter gradually. The dough will have a very buttery, slippery texture but don’t worry. As you knead (about 10 min) it will become smooth and easy to work with. Place it back in the bowl, cover it with a clean cloth and let it prove for 2 hours (maybe a bit longer).

In the meantime you can make the paste. Just combine the ingredients and beat with an electric mixer.

Once the dough is ready you can start rolling and folding. I won’t even attempt to explain how. Fanny’s instructions are very detailed and useful and you can find them here. You can’t go wrong with it!

So, after you roll the dough and cut 3 cm rings, place them in a cupcake tray, cover with cling film and let them prove for about 45 minutes. Bake for 20 min at 180.


  1. Lucy @SupergoldenBakes

    November 3, 2013 at 7:08 pm

    I adore chestnuts and brioche – this sounds like an awesome combination.

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