Brioche and Puff

Chocolate Cranberry Brioche


12 VDFY#9481 Traditional Brioche Dough

4 oz. Mini Chocolate Chips

4 oz. Dried cranberries, chopped

Egg Wash

Chocolate Icing

Optional: Sprinkles, Dehydrated cranberries, non-pareils for garnish


Pull frozen Brioche dough and place on a sheet pan lined with parchment paper. Cover each pan with plastic. or cover entire rack.

Thaw under refrigeration overnight (approx. 12 hours), or thaw at room temperature for 30-45 minutes.

Shape Brioche: Place brioche on bench/table and flatten brioche with palm of hand. Sprinkle approx. 1 teaspoon of semi-sweet mini chocolate chips and 1 teaspoon of chopped dried cranberries over surface of the brioche. Bring the sides of the brioche up over the filling and shape into a tight ball. Avoid large air pockets around the fillings. Place seam-side down in a brioche cup/mold coated with non-stick spray. Alternatively, regular muffin pans can be used.

Allow to proof, covered, until double in size.

Brush with egg wash. Optional: sprinkle with sanding sugar.

Bake in pre-heated convection oven 300° for 25-30 minutes until golden brown.

Cool completely before garnishing with icings, sprinkle and sugars.

Makes 12 pieces

Bon appétit from Vie de France !