"Thousand Layer" Chocolate Brioche - Food Wishes

A light, buttery brioche bun meets a chocolate croissant in this visually impressive treat that will have people thinking you possess world-class pastry chef skills. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/851...
To become a Member of Food Wishes, and read Chef John’s in-depth article about “Thousand Layer” Chocolate Brioche, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@CM_Burns]

You are the Slayer of your Chocolate Brioche Thousand Layer.

[@willywonka7812]

Reign in Blood Oranges

[@markstyles1246]

You are the Buffy of how to make brioche puffy?

[@bfvargas8]

😱 yummy can't have that 😅thanks ❤✋

[@ritagorra9191]

Totally great! How about a recipe for Doner Sandwich that I had in Berlin? One of the best I ever had!

[@mauranoonan8951]

Now we understand why these pastries are more expensive in small bakeries. So much work and care!

[@LazyHappyCooking]

Whenever I look for recipes online, i always check if there is one from Chef John! ♥️♥️♥️

[@AnalyticalReckoner]

Same!

[@emmel4fun]

He's definitely one of my go-to's.

[@84Tacos]

I do the same thing lol

[@pipwhitefeather5768]

Me too! He's the best! :D I'm definitely going to make these soon.

[@bradstanley1493]

12:46 awesome recipe!! Thank chef John 👍 I made those last night without chocolate unfortunately and I used a butter garlic and Italian seasoning and 3x sharp cheddar cheese and WOW! My family loved them but they still want the chocolate ones so stay tuned 😉

[@Katherine_The_Okay]

Oh, that sounds delicious. i was just going to make some with nuts, dried fruit, and spices, but you can't go wrong with garlic and cheese, either! I think i'll go half and half wiht my first batch now

[@pitalacta4909]

3:36 I learned a very nice and easy way to roll dough into rectangles. Before you do any pressing or rolling, take a sharp knife and cut an X halfway into the dough ball, then take the tip of each of the four sections and fold them outwards. You'll basically be left with a thick square that is very easy to roll into whatever size rectangle you want.

[@itzakpoelzig330]

Interesting. I'll have to try that.

[@SuZiKaT22]

Good tip! Thanks 😊

[@Lena-ng9hw]

Thank you!

[@SuperDuperTuberTube]

Okay, first things first: Thank you Chef John; another inspiring video. I made these over the last two days with mixed results. The lamination was great, and the technique using softened butter plus 15-minute rests in the freezer was much easier than working with a solid butter slab. The braiding technique was also easy and worked well. But ... 425 degrees turned out to be too hot in my oven, and the tops started to burn before the interior was baked. (The interior only got up to 185 degrees, I think that was about 10-15 degrees too low.) The next time I make these (probably tomorrow and the next day), I'll lower the temp to 400 or tent with foil for the last 10 minutes or so. Chef John was certainly right when he said this would be fun work; it really was. Just one more thing, the full recipe on AllRecipes mistakenly instructs you to make the final roll-out to 12 x 16 inches; it should say 12 x 6 inches!

[@iampuzzleman282]

I have made everything on your show for the past six months and now I'm 150 pounds heavier and the doorway is not wide enough for me to leave the kitchen. Thank God for home delivery

[@xxxa8534]

I laughed out loud @ "And yes we will watch this until that piece of better gets incorporated" ... "And there it goes!" 🤣

[@CaptainOatsSethCohen]

My partner and I have been making chef John recipes for 5 years now. Haven’t had a bad dish!

[@lhfirex]

You are the Captain Ron of learning cooking from Chef John.

[@bobjames3369]

I am a professional baker, I’ve been watching you for years and have a lot of respect for you. I’ve made laminated doughs s well, but unless you did some folds off camera you only have 243 layers of dough not 1000 lol. That being said 243 is a 💩 ton of layers and will make amazing pastries. 😊please and thank you! P. S. This exact same dough deep fried make incredible donuts…opps I mean “Cronuts.”

[@dampaul13]

Umm, in lamination doesn't the butter count as a layer, given that it's what gives most laminated dough its unique characteristic?

[@DessertGeek]

I love this! I never have the energy for full croissants or puff pastry (I usually make blitz puff if anything), but this looks totally doable! Though I could see making this as one giant braided brioche to really show off all the layers!

[@colleenschaefer5333]

I’m always grateful when you do pastry,Chef! A thousand thanks!

[@kiriaioulia]

That is sooooooo cool! I love to learn the "secrets" of the fancy bread braids!!!! I am so going to make this for Christmas this year! THANK YOU!

[@hugohamano8778]

You should try to make Chocotone. Brazillian Bread filled with chocolate. Traditionaly it's made by filling with dried fruit like dried grape

[@CeannAmhainEile]

What a clever recipe! I hope you know what a baking genius you are 😁

[@TheNinnyfee]

Right now we have Christmas chocolate bars over here with chopped dried fruit, that chocolate would be so good in these. ❤️

[@benjaminkennedy3913]

Chef, you have outdone yourself with this one.

[@maxgc6413]

The master blesses us with another recipe

[@hailynewma9122]

blesseth

[@juliecostello42]

Quit playing games with my heart lol

[@nobaloneymahoney7940]

That was quite a production and I enjoyed your performance

[@FutureCommentary1]

I am still thinking about what to put in this Christmas breakfasts bread basket. I have a good Swiss brioche with raisins recipe already. I'll very probably add these.

[@abodabalo]

That piece of butter made me sit on the edge of my chair. Thanks for noticing it.

[@GregCurtin45]

Thank you Chef John. I would love to make this with blueberries and some cream cheese in the dough.

[@KainoaBlackeagle]

Those are crushing my carb restriction diet. Ugh mad delicious! Ty Chef John!

[@lauriehamilton2436]

Chef!!!! As an ex-pastry Chef myself, I have never seen this method but I love it! So much work though....wow!!!!! Thank you!

[@Sookielein]

They look spectacular!

[@BeachPeach2010]

I've made lots of bread but haven't tried Brioche...yet. I may have to seriously give this a go! Thanks Chef

[@NotContinuum]

"We will now add the last and most important ingredient." "Love?" "Butter"

[@Escape_normality]

Wow this looks amazing!

[@marilynsnider8183]

Looks so good. I'm dying to make this.

[@LuckyMarisa]

Beautiful 🤩

[@lisamessiana1032]

And as always.... Amazing!! 👏🌟😋

[@ferrellwarren5645]

Wonderful video, Chef John!

[@lindaliestman4397]

Love you lots Chef John! Happy Holidays to you and yours and thanks for sharing your wonderful videos!

[@brianjennings7644]

outstanding!

[@pharvey2561]

What a nice surprise! I didn't expect you today. Thanks!

[@Papatabb69]

Chef John thank you

[@RandaRecipes]

You always provide the Right recipes ..thank you Chef John 👍

[@navaleah8663]

Have made a brioche loaf that has chocolate and a vanilla custardy cream inside, but never tried muffins. Also have made a chocolate chip panetonne bread (Italian), instead of using dried fruits and nuts. Strangely enough, chocolate goes rather well with bread. Wouldn't try it with a sourdough, but any slightly sweet bread is amazing with chocolate.

[@itzakpoelzig330]

Honestly, chocolate's pretty good with sourdough too. This booth at my farmer's market sells a chocolate sourdough mini-baguette and they always sell out.

[@charonpilgrim8086]

Enjoy your voice on these cooking videos…love your style…very calming as I bake!❤

[@Jacob011]

Sumptuous!

[@kevinbraden7021]

You have the best cooking channel on the Internets.

[@johnsprague4914]

I bought or got for christmas at some point in the distant past a marble rolling pin. I keep it in the freezer. It allows me to take fewer rest periods when making laminated dough. I make croissants a couple of times a month. The marble rolling pin is very effective at keeping the dough cold.

[@BlackthornBetty]

Very cool.

[@pipwhitefeather5768]

Yummy! I had something like this from our local organic bakery - I've been dreaming about it ever since, and now I can re-create it. Thanks a million Chef John X

[@dadtype2339]

Beautiful, and Bravo! I'm going to try these, but I'm also going to try and experiment using a croissant dough in a can, lol experimentation is absolutely fun. Stay tuned for the update to that.

[@gregbowen617]

In a word - Yum!

[@runningsuperska]

Thanks John, I'm starving now 😋

[@lisca2866]

So good ❤

These ones must be great up here North of Sweden, you just do the dough outside, it is like 0 F now.

[@kusinanimamay02]

So delicious

[@mornenieuwoudt279]

I love this guy😀

[@theundead1600]

Trying these tonight. If it goes well making them for Christmas dinner. 😊

[@sabrinavladimira2079]

With the number of folds you performed there are 3^5 layers or 243. You'd need to do one more two-fold step to hit 3^7(2187) layers to reach titular number of folds.

[@nothingtoseehere5760]

I would just do 5x dual-single-fold steps to get 1024

[@dampaul13]

The first fold is 5 layers.

[@kimberlyrobinson3992]

Very pretty pastry!

[@davidballoid2118]

@@tosinowolabi Nice Try Trolls, Chef John doesn't do giveaways !!!! 🤡💩

[@FIREBRAND38]

11:27 Should be about 243 layers by my reckoning.

[@dampaul13]

I got 325.

[@Skip260]

Yummmmy!

[@sorenaleksander2670]

I adore Chef John, and I love giving a go to his recipes, but there is no way I would make this for anyone, even for a combination of Brad and Keanu in their prime!!!

[@isabeltrepatorres2362]

WOW AND YUMMY

[@seanbrossard8178]

Hello from Sacramento CA. Yummy

[@photoheathen]

this is everything I live for

[@Katherine_The_Okay]

Oh, those look amazing. I may make those for Christmas (although instead of chocolate, I might do some of them with fruits, nuts, and a sprinkling of spices). These videos always make me drool so much...

[@Katherine_The_Okay]

Oof, the bots were out in force last night. Three messages on one comment is a new record lol

[@jennlizzy2019]

I will be making this!! But I keep thinking toasted pecans, cinnamon sugar and bits of caramel.

[@lauriehamilton2436]

Chef, my Food Wish is a Panatone in this style! As a part Ukrainian, we do the Babka Easter bread.....that would be neat to see if you can figure it out! Or maybe I will try. My grandmother used to make these deep fried Spam/Klick filled buns that were out of this world! I came close once to trying to recreate them...

[@lezleepowers3373]

FABULOUS 🥰

[@lezleepowers3373]

@@tosinowolabi, 🌝

[@annburgo7268]

Do-dad. Thanks a lot. Now I’m going to go the next month thinking “do-dad”. Allegedly.

[@edera1536]

Yes. Just yes.

[@ExterminatorElite]

A forbidden secret, which in my opinion results in something just as impressive to behold, but with a good bit less work and less risk of complications like broken butter or split dough: you only need to fold this three times. I know, that means it's not a thousand layers, but neither is this. And three folds is actually closer to a croissant anyway, and has a beautifully lacy result. Just something to think about if you have had challenges with this recipe, or if you were feeling discouraged from trying it because of the effort involved. Same delicious layered chocolate brioche, now with 33% less folding.

[@robc2201]

Great recipe John. I'll have to take a day off from work to make this 😂😂

[@DianaAmericaRivero]

Wow! I expected the technique for these to be much more complicated. Like using a square of frozen butter to place on the dough before doing the laminating folds. I think I'll try these!

[@ratatatat7173]

Made the dough last night and for some reason my dough looked nothing like yours but I pressed on. Hope everything turns out OK, I made a double batch! Lol oh and for the chocolate I bought some orange dark chocolate. Thought that sounded good! Merry Christmas Chef!

[@godstriker8]

This resembles Babka, which is delicious

[@BBB-rd2qi]

My friend bought exactly.

[@gordongadbois1179]

NICE

[@Savagefred]

It's crazy to me that chef john has been the most helpful chef of the KZbin Era for 10 plus years, and less subscribers than uncle Roger, who just does a racist stereotype impression and reviews videos like this lol

[@IcecoldDan26]

This looks amazing! I wonder if Nutella would work, or it would be too runny.

[@Indy__isnt_it]

Oh I might break a gluten free diet for this! I wish, not worth the pain, but damn, chocolate and buttered bread is to die for!!!

[@BBB-rd2qi]

If you have a gluten sensitivity, I recently switch to Heritage flour. I can eat breads again. Sunrise Mill is where I get mine.

[@jewelofaries]

BEAUTIFUL and looks soooo DELISH😋

[@jamie9711]

I love chef John. He’s great. Except the part where I need to pay $5 to “become a member” so I can see written instructions for his recipes from his blog. No fresh CJ. That’s day olds.

[@ccwoodlands1565]

Remember, you are the “playa” of your thousand layer.

[@Redex77]

Great imma make these for my crush

[@stevieg4201]

This looks like a great recipe, I’m going to try it, but I’ll use Nutella (from Italy, not the American stuff),thanks for sharing this video, they look tasty. 🇮🇹😎🇮🇹

[@michaeljacob9381]

Excellent video Thank you! I have one question - if I wanted (and I DO) to make some with apple, do I need to fully or partially cook the apple bits first? Ok, TWO questions - can I also add a thin drizzle of filling up the middle before rolling? or is that a no-go? Thanks again for the excellent video

[@FutureCommentary1]

They'd better appreciate these chocolate brioche if I make them. All the lamination is probably worth it IF I absolutely love the people I am making it with.

[@martinreismtl]

I would say under 500 layers but still so yummy !

[@tuppybrill4915]

This time of year I think Delia Smith's mincemeat would work a treat

[@shabeejunior6353]

Waow

[@boojum402]

So basically like kouign amann with chocolate. Yummy stuff!

[@jasontatro]

No…not really

[@boojum402]

@@jasontatro Um, yeah, really. The only difference might be the addition of a sprinkling of sugar with the layering in a kouign amann. So, pretty much the same thing.

[@jasontatro]

@@boojum402 no…a kouign amann uses a puff pastry (layers of dough and butter). Just saying something is “laminated” does not make it puff pastry.

[@sigma_six]

yummmmmmm....

[@mrtodd3620]

Just a heads up that Turbinado is very similar to Demerara, and it is easier to find in the grocery store.

[@TameraVingino]

I made these, mine were good, but not as airy as Chef John's. I will try again, making sure that I am gentle with the laying. I'm guessing I smashed the layers together when rolling out.

[@bfvargas8]

😋yummy I can't have that 😢❤🙏✋

[@americanworldsuperbi]

Jay C.... You da man

[@BrandonMorris88]

Was hoping for a dash of cayenne in there but they still look outstanding.

[@azpartam3566]

omg!

[@LA-qt3tr]

I usually do it without the process of folding and put in the refrigerator every 10 minutes. It will be the same results

[@daasbuffy]

Would adding herbs and/or spices to the butter work?

[@HOCUS-POCUS.]

Can you do a chicken parmo video. Any tricks to an easy baichamel sauce for it?

[@RobertGerrity]

Chef John, is there a way for you to update the written recipe to include the weight in grams of the flour used? I used 4.5 cups of king arthur all purpose flour and my dough seems to be quite a bit dryer than yours in the video. Also, how long can the second ball of dough be held in the fridge and how did your ham and cheese loaf experiment come out?

[@baddude4life100]

john why were you struggling with the stand mixer, it felt like you were about to break it 😭 also buttered hole....ah yes