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Epicurious

Brioche Bretzels

For my first two months in the army I was based outside Toul. In the town was a pâtisserie that made the best brioche with pastry cream. I would go to the shop whenever I could. The baker spread pastry cream over the dough, and then rolled it up like a biscuit rolé (jelly roll). My father made a brioche-and-pastrycream roll, too, but shaped it like a bretzel. Chantal still remembers them from the first time I brought her home to meet my parents—to do that you had to be serious. When I told my father I planned to put them in this book, he was so pleased.

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