Pumpkin Pie Brioche and Croissants

November 19, 2009

in Breads,French,Recipes

Well here we are, day two of my adventures with Pumpkin pie brioche. If there is anything you take away from these two posts is that Brioche dough is very versatile and very tasty and with a little planning ahead you can whip up a number of tasty treats.

Oh, one of the things I would suggest you try is using the baked brioche to make French Toast, very tasty!

And as promised in my previous post here are the directions to bake the Brioche… in addition to the yummy dark chocolate filled croissants I concocted.

Pumpkin Pie Brioche Dough
from Healthy Bread In Five Minutes a Day
By Jeff Hertzberg, M.D., & Zoë François

Click here for brioche recipe ingredients

On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.

Thirty minutes before baking time, preheat the oven to 350 degrees F, with a rack placed in the center of the oven. If you’re not using a stone in the oven, a 5-minute preheat is adequate.

Just before baking, use a pastry brush to paint the loaf’s top with egg wash, and then sprinkle with raw sugar.

Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.

Remove the brioche from the pan and allow it to cool on a rack before slicing or eating.

Note: I divided my batch of dough into three so I could make the doughnuts, brioche, and croissants. The baking times remained within the range provided.

Pumpkin Pie Brioche Croissants filled with Dark Chocolate
inspired from Healthy Bread In Five Minutes a Day
By Jeff Hertzberg, M.D., & Zoë François

1-1 1/2 pounds pumpkin pie brioche dough
dark chocolate spread
egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top crusts
raw sugar for sprinkling on top
melted dark chocolate for drizzling (optional)

Prepare 1 or 2 cookie sheets with parchment paper.

Dust the surface of the refrigerated dough with flour and shape it into a ball.

Dust your work surface with flour and roll out the dough until it is a 1/8 inch thick rectangle.

Using a pizza cutter, cut the dough into 8 small rectangles, and cut each rectangle into 2 triangles each.

Gently stretch the triangles, using an off-set spatula place about a teaspoons worth of the dark chocolate spread (or to taste) on the lower half of the triangle.

Carefully roll the dough starting at the widest end until the point is tucked under the bottom. Curve the ends to create the croissant shape. Cover them loosely with plastic wrap and let them rest about 40 minutes.

If using a baking stone preheat the oven to 350 degrees F for thirty minutes, with a rack placed in the center of the oven. Otherwise a 5 minute preheat will suffice.

Using a pastry brush paint the tops of the croissants with egg wash and sprinkle with the raw sugar. Bake them for about 20 to 25 minutes, until golden brown and well set in the center.

Remove the croissants from the oven and let cool on a rack. Drizzle each with melted dark chocolate if desired.

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{ 22 comments… read them below or add one }

1 Jeanne November 19, 2009 at 8:23 am

Wow! I love all the options that you give for this dough. I just might have to try those dark chocolate croissants!


2 Nutmeg Nanny November 19, 2009 at 8:26 am

Everything look delicious! I'm especially in love with those pumpkin pie brioche croissants filled with dark chocolate….yum!


3 Zoe Francois November 19, 2009 at 8:57 am

Oh wow, your Brioche a tete is lovley! Someone was just asking if they could do that with the pumpkin brioche dough I will send them over here to see your post. All of your breads look gorgeous!

Thank you! Zoë François


4 ThatsSoYummy November 19, 2009 at 9:11 am

Oh My, I am hungry now and want brioche desperately.
These look to die for a perfect breakfast.

Thank you for sharing!



5 Anonymous November 19, 2009 at 11:40 am

These desserts do look better than ones at the Microsoft party! Keep up the good work.

David Salmassian


6 Brie: Le Grand Fromage November 19, 2009 at 2:09 pm

wow, these look amazing! and tasty!


7 Stacy November 19, 2009 at 2:28 pm

Pumpkin pie flavors and dark chocolate…what a dream!


8 pegasuslegend November 19, 2009 at 3:26 pm

never thought about pumpkin and chocolate wow what a combo….looks fabulous great idea!


9 Cookin' Canuck November 19, 2009 at 8:58 pm

Wow, do these every look fantastic! The more posts I see about this book, the more excited I am to buy it.


10 Daydreamer Desserts November 19, 2009 at 9:36 pm

@Jeanne: Thank you, and can you believe I only scratched the surface? :)

@Nutmeg Nanny: Thank you, they are kind of hard to resist…

@Zoë François: Thank you so much Zoë!

@ThatSoYummy: And fresh out of the oven… [sigh].

@David S.: Thank you!

@Brie: Thanks Brie!

@Stacy: You said it!

@pegasuslegend: Thank you so much!

@Cookin' Canuck: It is truly a great book, you can't go wrong.


11 citronetvanille November 20, 2009 at 12:41 am

Great brioche, never made it with pumpkin, I am very curious about how it tastes like. I'm sure must be delicious and soft. I have one rising in the kitchen, let's see how it turns out tomorrow.


12 Shirley November 20, 2009 at 5:04 am

Very well done!


13 NOELLE November 20, 2009 at 7:46 am

What beautiful pictures. I could totally go for one of those croissants right now. Very creative!


14 oldwaystable November 20, 2009 at 10:39 am


- Alison


15 Sippity Sup November 20, 2009 at 11:27 pm

Good thing I came back for a second look! The message I left here earlier is not posted!! Are you editing me? You barely know me. You have no idea what I am like. You met the "good" GREG in SF. I rarely use him for anything! He's such a wimp… I hope you know I am teasing. GREG


16 Timeless Gourmet November 21, 2009 at 7:13 am

I'm convinced – this really is a versatile dough. This looks amazing!


17 Erica Rivera November 21, 2009 at 8:11 am

Thanks for the ideas! I have a bowl of pumpkin pie brioche (from Jeff & Zoe's recipe) in my fridge right now, waiting to made into…something! Now I have no excuses!

Erica Rivera


18 Sarah November 21, 2009 at 11:20 am

What a beautiful way to use brioche! I love anything with dark chocolate :)


19 Bonnie Lewis November 21, 2009 at 4:38 pm

These look seriously to die for! YUM


20 Daydreamer Desserts November 22, 2009 at 8:46 pm

@citronetvanille: Thank you hopefully it will turned out great!

@sippitysup: I edit you? Never, you're too funny! :)

@shirley,@Noelle,@oldwaystable,@Timeless Gourmet,@Erica Rivera,@Sarah,@Bonnie Lewis: Thank you so much!


21 KrisKishere November 23, 2009 at 8:05 am

Those look unbelievable! I definitely want to try the chocolate filled croissants. :)


22 Shmii November 25, 2009 at 7:37 pm

Brioche french toast is one of my favourite Sunday brunches! And your croissants look delectable. Were they buttery and flakey? I might give this a go with the nutella I have in my cupboard.


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