Milk Chocolate and Pistachio Babka

Jeffrey Finkelstein’s take on this classic Jewish sweet bread has two fillings: milk chocolate and pistachio. Whole pistachios and Callebaut®’s Arriba milk chocolate callets elevate the texture, making this version truly special. You’ll see how the roasted notes and rich creaminess of Arriba milk chocolate play off the flavor and crunch of toasted pistachios. Learn to make a traditional babka dough, two flavorful fillings, and different methods for shaping and braiding the dough.
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This course is for most chefs

Watch Time: 7 mins

Jeffrey Finkelstein

“I always had a passion for bread. The beginning of Hof Kelsten bakery was in my mom’s kitchen. I took over her fridge — it was filled with dough. Every night I would shape, mold, leave overnight, then bake every morning.” Born and raised in Montreal, Jeffrey Finkelstein is the founder of Hof Kelsten bakery. After attending the International Culinary School in New York, Jeffrey went on to work in Michelin-starred restaurants such as Per Se in New York, El Bulli in Catalonia, and Noma in Copenhagen, and with world-renowned chocolatiers like Oriol Balaguer. He came back to his hometown to open Hof Kelsten, where his focus is on traditional products made with high-quality, natural ingredients. From the beginning, the bakery provided Montreal’s top restaurants with what became known as the best breads in the city. Eventually, he was able to expand Hof Kelsten, and offer a selection of baked goods and savory items to guests in a storefront bakery and deli. His panettone is one of the best in Montreal.