The Madhouse kids always get a kick out of spotting Brioche Pasquier products on the shelves at the supermarket and, when they were younger, all three of them innocently asked if the Brioche Pasquier company was founded by a member of Madhouse Daddy's family ! The reply was no, unfortunately, but we still love their products because they're so tasty.
Needless to say, there was much excitement when we received a selection of Brioche Pasquier products to (re)discover - Pains au Chocolat, Pains au Lait and Pitch chocolate-filled brioche.
Pitch – gloriously soft, squishy brioche rolls filled with soft chocolate – are perfect for snacks on the go or packed lunches because they're individually wrapped. The Pains Au Lait are lovely for breakfast. Cut them in half, pop them under the grill for literally a minute (watch them closely – they go golden brown in no time at all and burn easily) then spread them with strawberry jam (Bonne Maman do a lovely one, if you want to keep the French theme going !) for an instant taste of France. Hmm the thought of warm buttery brioche spread with sweet jam has got my mouth watering just from typing this !
I must admit, I'd never thought of using them in cooking though (apart from using stale brioche in bread and butter pudding). Brioche Pasquier sent us through two lovely-looking recipes to try out though, so I may have to get inventive – if the kids stop finishing the pack before I get to them !
In the meantime, I thought you might like the Brilliant Brioche recipes to try out too.
Pain au Chocolate & Orange Pudding
100g dark chocolate
6 Brioche Pasquier Pains au Chocolat
300ml double cream
50g caster sugar
zest of 1 orange
Preheat the oven to 150°C. Cut each pain au chocolat widthways and pack them into an oven proof dish.
Add the milk, orange zest and 200ml of the creamto a saucepan and bring to the boil.
Add chocolate and stir until it has melted and become smooth.
Mix the sugar and eggs together in a bowl and pour the chocolate mixture over, whisking all the time.
Slowly pour the mix over the pains au chocolat, allowing the custard to be absorbed before adding more.
Bake for 25-30 minutes or until the top is lightly crisp and the centre still wobbly.
Serve warm with whipped cream.
Brioche & Wild Mushroom Stuffing
500g mixed mushrooms
1 pack Brioche Pasquier Pains au Lait
2 stalks celery
250ml chicken stock
Preheat oven to 180°C.
Lightly butter a large baking dish and set aside. Melt 2tbsp butter in a pan on medium-high heat.
Finely chop shallots and celery and cook in butter until soft, about 3 minutes.
Add mushrooms and salt and brown, about 8 minutes.
Add brandy and cook until liquid evaporates, about 2 minutes.
Remove from heat and toss with remaining ingredients.
Transfer to prepared dish, dot with remaining butter and bake until heated through and the top is golden, 30-40 minutes.
Disclosure : I received the products in order to write an honest review.
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