The brioche dough was so much easier to work with after proofing it in the refrigerator. As I rolled it out, I couldn’t help but be marveled and relieved at the same time at how smooth-going it was as compared to the initial dough I removed from the stand mixer bowl yesterday.
1. Line a baking sheet with parchment paper.
2. On a floured work surface, roll out the dough into a rectangle about 20 by 10 inches and 1/4 inch thick. Position the rectangle so that the long side is facing you. Spread the pastry cream evenly over the entire surface of the dough. Sprinkle the chocolate evenly over the bottom half (a 20-by-5-inch section) of the rectangle. Fold the top half of the rectangle completely over the bottom half, then press down gently so the halves are smooshed together.
3. Use a bench scraper or a chef’s knife to cut the filled dough into 10 pieces, each about 2 inches wide; each piece will be about 2 by 5 inches.
4. Carefully transfer the brioche to the prepared baking sheet. Cover the pastries lightly with plastic wrap and place in a warm spot to proof for about 2 hours, or until the dough is puffy, pillowy and soft.
5. Position a rack in the centre of the oven, and heat the oven to 350F.
6. In a small bowl, whisk the egg until blended. Gently brush the tops of the pastries with the beaten egg.
7. Bake for 35 to 45 minutes, or until golden brown. Let cool on the baking sheet on a wire rack for 20 to 30 minutes. The pastries are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day and then warmed in a 300F oven for 5 minutes before serving.