{"id":3134,"date":"2022-05-20T07:24:18","date_gmt":"2022-05-20T05:24:18","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=3134"},"modified":"2022-05-28T10:14:04","modified_gmt":"2022-05-28T08:14:04","slug":"chocolate-and-praline-cookie-brioche-tristan-rousselot","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/chocolate-and-praline-cookie-brioche-tristan-rousselot\/","title":{"rendered":"Chocolate & praline cookie brioche – Tristan Rousselot"},"content":{"rendered":"
<\/div>\n

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.<\/a><\/p>\n\n\n\n

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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 \u2013 gianduja and praline which is just perfect.<\/p>\n\n\n\n

You can taste this beauty during the tea time served at the Prince de Galle in Paris. Or choose to make it yourself, following the recipe.<\/p>\n\n\n\n

This brioche, as its name suggests, is composed of a vanilla brioche dough, topped with a fine cookie, and garnished with a chocolate-hazelnut ganache.<\/p>\n\n\n\n

Once baked, the brioche is decorated with chocolate shavings and hazelnuts, with a runny praline in the centre.<\/p>\n\n\n\n

You can prepare everything the day before, and leave the assembly and baking to the next day.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Recipe taken from the magazine \u201cFou de P\u00e2tisserie \u2013 A la folie boulangerie \/ H-S N13\u201d. I really invite you to make this brioche.<\/p>\n\n\n\n

And if you like this kind of brioche, check out the \u201cchocolate brioche \u2013 Gianduja\u201d recipe by chef Cyril Lignac.<\/a><\/p>\n

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