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!