Recipe
Christmas Black Forest Brioche Gateau
Prep: 20 minutes
Serves: 12
A classic with a modern brioche twist
Make this simple festive showstopper Black Forest dessert this Christmas to impress your guests!
Ingredients
- 1 St Pierre Vanilla Brioche Tear & Share
For the sauce
- 100g dark chocolate
- 30g butter
- 30g caster sugar
- 50ml double cream
- 2 tbsp cherry liqueur (Kirsch or Brandy)
For the filling
- 250ml double cream or whipping cream, whipped
- 1 tin or jar pitted black cherries, drained
- 3 tbsp cherry jam
- 1 tsp cherry liqueur
To decorate (optional)
- Cocoa powder or chocolate shavings
- A handful of fresh or frozen cherries, whole
Method
- For the sauce, melt the dark chocolate with the butter, caster sugar and double cream gently in a heat proof bowl – either in a microwave or over a pan of simmering water. Be careful not to burn the chocolate
- Then stir in the cherry liqueur and leave to cool until it is a thick and spreadable consistency
- For the filling, whisk the double or whipping cream and sugar into stiff peaks in a separate bowl
- In a third bowl, mix the drained cherries, cherry jam and cherry liqueur
- Carefully slice the St Pierre Tear & Share Brioche in half lengthways
- Spread the bottom layer with the dark chocolate sauce mixture, then add the whipped cream and then the cherry mixture
- Carefully place the top of the sliced St Pierre Tear & Share Brioche on top and then decorate with your chosen toppings such as a dusting of cocoa powder, chocolate shavings or fresh or frozen whole cherries
- Slice, serve and enjoy
Bon appétit!
Vanilla Brioche Tear & Share
Golden, light and soft brioche arches over sweet and creamy lightly folded moutwatering vanilla custard like a Parisian bridge at sunset. For breakfast, as a dessert, a snack or as part of a recipe, our St Pierre Brioche Tear & Share is a taste of Paris to share with your loved ones.
Perfect to pull apart and share amongst your family, for a delicious any time treat, or served as a tasty alternative to cake.
