Yay it’s Sunday tomorrow!

When we were living in Geneva we often had a Swiss Delicacy for Sunday Breakfast called a Tresse, which is a Pain Brioché (Milk Bread).

It is a light soft bread with a light crunchy crust. It’s delicious with fresh butter and home made jam or honey.

For a home made “Pain au Chocolat” I remember my Mother-in-Law inserting a Cailler Praliné Branche.

We used to buy it either on the Saturday from a local supermarket or fresh from a Boulangerie on a Sunday morning.

We found the recipe in the Thermomix Basic Cook Book and my wife prepared the dough and tressed it before baking this morning.


That’s the result in the  featured image.

Now we can’t wait for tomorrow morning!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.