Bouchon Bakery
Tags: brioche pastry cream nutella
Recipe Review
Zosia from Toronto, ON
This dessert will forever be remembered by family and friends not as la Tarte Tropézienne, but as the Ginormous Nutella Sandwich!
The bread portion is made by rolling this brioche dough into a thin circle and proofing, then baking it in a 9” cake ring – or in my case, the ring from a 9” springform pan. I made, shaped then froze the dough days in advance of baking it. The dough rose unevenly during proofing and ultimately baked up that way as well….not sure if it had something to do with the freezing or the way I rolled out the dough.
The filling, a blend of this pastry cream and nutella, tasted primarily of the spread but had the silky consistency of pastry cream and went very well with the brioche.
It was delicious but it was a lot of time and effort for what was, in essence, a nutella sandwich, even if it was the best one anyone had ever had! I think I’ll make the orange diplomat cream filling next time ; )
Comments
Queezle_Sister - 4th December 2012
This might be the sandwich of my daughter's dream!
Did you see that Bouchon Bakery made the top of the NYT's cookbook list? Judging by your products, its a real treasure.
Zosia - 5th December 2012
I did notice that it made the NYT list and many others. I often wonder if the people who compile these lists have ever cooked from the books. I currently have a love-hate relationship with it...I'll have to make a few more things before I can decide one way or the other :)!
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