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.

IMG_0761

That’s the result in the  featured image.

Now we can’t wait for tomorrow morning!

2 Replies to “Yay it’s Sunday tomorrow!”

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