A husband and wife sacrifice treasured possessions in order to buy each other Christmas presents.

Meet your instructor, pastry chef Joanne Chang, as she walks you through the process of making brioche dough. Mix along with Joanne as she offers numerous tips for working dough in a stand mixer and teaches you how to assess when it's done. Then, learn to proof, shape and bake your dough into a traditional loaf.

Looking for that perfect make-ahead recipe for special guests? Learn how to transform day-old brioche into a decedent treat soaked in almond syrup and topped with frangipane -- or almond cream -- and slivered almonds and then baked to a golden brown. Not only can you make each component days ahead of time, but the entire dish can be made up to two days before, too!

Make candied oranges by simmering slices in a simple syrup for the filling of this decadent treat. Roll out your dough and then line it with the oranges before you fold and trim it into pieces that are proofed, topped with slivered almonds and baked.

Discover two favorite brioche treats filled with classic French pastry cream. First, cook along with Joanne as you temper your egg yolks before adding to your milk to make to make a thick vanilla-flavored custard. Roll out your dough before adding chocolate and folding in half, or add raisins and roll into a jelly roll. Finally, cut, proof, bake and even add a sugar glaze.

A henpecked husband copes with the frustrations of his dull life by imagining he is a fearless airplane pilot, a brilliant doctor, and other dashing figures.

A classic story of lonliness.