The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate brioche

You'll need

500 gm strong baker's flour 25 gm fresh yeast (or 14gm dried yeast; 2 sachets) 25 gm caster sugar 1 tsp salt 6 eggs 50 ml milk 250 gm butter, softened 1 egg, beaten with a splash of milk   Chocolate filling 150 gm dark chocolate, coarsely chopped (or buttons such as Valrhona Manjari Feves) 50 gm caster sugar 75 gm roasted blanched almonds 125 ml (½ cup) pouring cream 1 tsp vanilla extract


  • 01
  • Place the flour, yeast, sugar and salt in an electric mixer fitted with a dough hook and mix on low speed to combine. Add the eggs, then the milk, and mix on medium until a smooth dough forms and is no longer sticking to the sides of the bowl.
  • 02
  • Once the dough starts to become elastic, add the butter in 3 separate lots, ensuring each is completely mixed in before adding the next.
  • 03
  • Place the dough in a bowl greased with spray or olive oil and set aside to prove for 45 minutes, then knock the dough back and refrigerate overnight (you can skip the first proving step and refrigerate the dough straightaway if you're short on time).
  • 04
  • For the chocolate filling, place the chocolate in a food processor and pulse until crumbs form. Add the almonds and blend again for another 10 seconds until the mixture resembles fine breadcrumbs (the oil will start to come out of the almonds and form a paste). Add the sugar, blend to combine, then add the cream and vanilla and blend until the mixture becomes smooth (it doesn't need to be too fine). Refrigerate overnight while your brioche is proving.
  • 05
  • Preheat oven to 190C and bring chocolate filling to room temperature. Tip the dough out onto a lightly floured bench. Using your hands or a rolling pin, flatten the dough into a rectangle around 60cm x 25cm with the longest edge facing you. Spread the chocolate mixture over the dough, then make a book fold to envelope the chocolate by folding each end to meet in the centre, then folding it in half lengthways. Cut the dough into 4cm pieces and place on an oven tray lined with baking paper. Allow the brioche to prove for 20 minutes, then brush with eggwash and bake for around 20 minutes until golden.

At A Glance

  • Serves 14 - 18 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 14 - 18 people

You might also like...

Autumn recipes


Tempered chocolate

Braising recipes


Panettone, ricotta and peach cake

Italian recipes


Saltimbocca alla Romana

Fast autumn recipes


Roast lamb loin with couscous and pumpkin

Chocolate recipes


Ditali with broccolini and bread

Apple recipes


Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes


Fried provolone with red wine vinegar

Almond recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.