When you see it from the top you have the impression that it is a cookie. Well, it’s the chocolate and hazelnut cookie brioche imagined and made by the talented french chef Tristan Rousselot. This hybrid recipe between brioche and cookie is just sublime. I must even admit that it is the best of all those I have made . Not very sweet, melting and very light in the mouth that it feels like eating a cloud. Without forgetting the melting chocolate – gianduja and praline which is just perfect. You can taste this beauty during the tea time served…