📝 About This Recipe
A crown jewel of French Antillean heritage, this braided, buttery brioche is traditionally served at celebrations and communions across Martinique and Guadeloupe. The bread is incredibly rich, boasting a golden crumb that tears away in delicate layers, designed specifically to be dipped into a thick, spice-infused Caribbean hot chocolate. This duo represents the ultimate marriage of French pastry technique and vibrant Creole flavors like lime zest, nutmeg, and bitter cocoa.
🥗 Ingredients
For the Pain au Beurre
- 500 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (softened at room temperature)
- 200 ml Whole milk (lukewarm)
- 7 grams Active dry yeast (one standard packet)
- 50 grams Granulated sugar
- 1 teaspoon Fine sea salt
- 1 Egg (large, at room temperature)
- 1 Egg yolk (mixed with 1 tbsp milk for the glaze)
For the Chocolat Communion
- 750 ml Whole milk
- 250 ml Evaporated milk (for extra creaminess)
- 150 grams Bitter dark chocolate (at least 70% cocoa, chopped)
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Cornstarch (dissolved in a little cold water)
- 1 piece Cinnamon stick
- 1 whole Star anise
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 strip Lime zest (peeled with a vegetable peeler)
- 1 teaspoon Vanilla extract
- 3-4 tablespoons Sweetened condensed milk (adjust to desired sweetness)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk with the yeast and a teaspoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Make a well in the center.
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3
Pour the yeast mixture and the beaten egg into the well. Mix on low speed until a shaggy dough forms.
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4
Gradually add the softened butter, one tablespoon at a time, while continuing to knead. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Punch down the risen dough. Divide it into three equal portions for a classic braid, or six portions if you wish to make two smaller loaves or an intricate 'pomme de cannelle' shape.
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7
Roll the portions into long ropes (about 12-15 inches). Braid them together tightly and tuck the ends underneath. Transfer the braid to a parchment-lined baking sheet.
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8
Cover loosely and let rise for another 45-60 minutes. Preheat your oven to 180°C (350°F) during the final 20 minutes of rising.
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9
Gently brush the loaf with the egg yolk and milk glaze. Bake for 30-35 minutes until the bread is a deep mahogany gold and sounds hollow when tapped on the bottom.
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10
While the bread cools slightly, prepare the chocolate. In a saucepan, combine whole milk, evaporated milk, cinnamon, star anise, nutmeg, and lime zest. Bring to a gentle simmer over medium heat.
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11
Whisk in the cocoa powder and chopped chocolate until completely melted and smooth. Remove the lime zest strip.
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12
Stir in the cornstarch slurry and cook for 2-3 minutes, whisking constantly, until the chocolate thickens to a velvety consistency.
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13
Remove from heat and stir in the vanilla and sweetened condensed milk. Taste and adjust sweetness as desired.
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14
Serve the warm bread sliced or torn, accompanied by mugs of the thick, aromatic hot chocolate for dipping.
💡 Chef's Tips
Ensure your butter is truly soft but not melted; this creates the signature tender crumb. Don't skip the lime zest in the chocolate; it provides a subtle floral acidity that cuts through the richness. If the dough is too sticky during kneading, add flour only one tablespoon at a time; you want a soft, supple dough. For a professional finish, brush the bread with a little sugar water immediately after it comes out of the oven for extra shine. Leftover bread makes the most incredible French toast the following morning.
🍽️ Serving Suggestions
Serve in wide mugs to allow for easy dipping of the thick bread slices. Pair with a small glass of aged Martinican Rhum Agricole for an adult celebratory treat. Top the chocolate with a pinch of fleur de sel to enhance the cocoa notes. Serve alongside fresh tropical fruits like mango or pineapple to balance the decadence. Traditionally served at breakfast or as a late afternoon 'goûter'.