Rolled chestnut and apple brioche (Slideshow version)
Stage 18/18 :
Leave to cool on a wire rack.Remarks
The proportion of chestnut flour may appear small, but this is necessary: any more and the brioche will not rise properly.It is important at step 8 to cook the apples well, otherwise, when rolled into the dough, they will give off steam during baking and create unsightly holes in the brioche.