I just ate my weight in brioche and I want more. We decided to reshoot the photo for the Chocolate Brioche Club Sandwich recipe by Chef Nancy Silverton because the current photo did not do it justice. Chris our photographer actually called it “fur-bearing.”

This was the first time I had tested the recipe and I loved the entire process. First you trim away the crust off the entire brioche loaf (hence all the brioche gorging), then you dip the brioche in a cocoa cream mixture, and then top each soaked slice with a gooey chocolate custard. All of this goodness is placed in a loaf pan, baked, and then chilled overnight. I am partly hoping that the photo shoot isn’t a complete success so I will have an excuse to make the recipe all over again.

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