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Why make this recipe
Rolled Brioche with Vanilla Cream & Chocolate Chips is a delightful treat that combines the softness of brioche with the rich flavor of vanilla cream and chocolate. This recipe is perfect for breakfast, brunch, or dessert. It’s easy to make and will impress your family and friends with its beautiful appearance and delicious taste. The combination of fluffy dough and creamy filling makes every bite a delight!
How to make Rolled Brioche with Vanilla Cream & Chocolate Chips
Ingredients:
- 200ml whole milk
- 1 teaspoon pure vanilla extract
- 2 egg yolks
- 45g granulated sugar
- 20g cornstarch
- 20g unsalted butter
- 250ml lukewarm whole milk
- 50ml heavy cream
- 75g granulated sugar
- 7g instant dry yeast
- 40g active sourdough starter
- 3g fine salt
- 165g strong flour
- 385g all-purpose flour
- 70g soft unsalted butter
- 130g dark chocolate chips
- 1 egg for glazing
- 2 tablespoons sugar for syrup
- 2 tablespoons boiling water
Directions:
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Prepare the pastry cream: In a saucepan, heat the milk with the vanilla until it just begins to simmer. In a bowl, whisk the egg yolks with the sugar until pale, then add the cornstarch. Gradually pour the hot milk into the yolk mixture while whisking vigorously. Return the mixture to the saucepan and cook for 4-5 minutes, whisking until thickened. Remove from heat, stir in the butter, cover with plastic wrap touching the surface, and refrigerate for 4 hours (ideally overnight).
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Prepare the brioche dough: In the bowl of a stand mixer, combine the lukewarm milk, heavy cream, sugar, and yeast. Add the flours and salt, then mix on low speed for 3 minutes, followed by medium speed for another 3 minutes. Gradually incorporate the soft butter, kneading for 6-10 minutes until you have a smooth dough. Shape it into a ball, place it in an oiled bowl, cover it, and let it rise for 1 hour and 15 minutes to 1 hour and 30 minutes at 25-28°C until it doubles in size.
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Shape the brioche: Roll out the dough into a rectangle about 60×40 cm. Spread the chilled pastry cream evenly over the dough, then sprinkle with chocolate chips. Fold the dough in thirds like a letter, and cut it into 8-10 strips, each about 3 cm wide. Twist each strip and roll it into a spiral shape.
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Bake the brioche: Place the spirals on a lined baking tray, cover, and let them rise for 40-60 minutes at 24-26°C. Preheat the oven to 200°C. Glaze the brioche with beaten egg and bake for 13-15 minutes until golden brown. Brush with syrup made from 2 tablespoons of sugar dissolved in 2 tablespoons of boiling water for a glossy finish.
How to serve Rolled Brioche with Vanilla Cream & Chocolate Chips
Enjoy the rolled brioche warm or at room temperature. They are perfect on their own or can be served with a dollop of whipped cream or a scoop of ice cream for an extra treat. You can also pair them with fresh fruits for a delightful breakfast or dessert option.
How to store Rolled Brioche with Vanilla Cream & Chocolate Chips
Store the brioche in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze the cooled brioche. Wrap each piece in plastic wrap and place them in a freezer bag. They can be frozen for up to 1 month.
Tips to make Rolled Brioche with Vanilla Cream & Chocolate Chips
- Ensure that the milk is lukewarm when activating the yeast, as overly hot or cold milk can affect the rising process.
- For a richer flavor, you can use vanilla bean paste instead of extract in the pastry cream.
- If you want a lighter brioche, you can reduce the amounts of butter or sugar slightly.
Variation
You could swap the dark chocolate chips for white chocolate or add different fillings such as nuts, fruits, or spices to customize your brioche.
FAQs
Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast. Use about three times the amount (21g) of fresh yeast for this recipe.
Can I prepare the dough in advance?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. Just allow it to come back to room temperature before shaping.
Is there a gluten-free option for this recipe?
You can try using a gluten-free flour blend, but the texture may differ from traditional brioche. Be sure to check if the blend contains xanthan gum or similar for better results.
Rolled Brioche with Vanilla Cream & Chocolate Chips
Ingredients
Method
- In a saucepan, heat the milk with the vanilla until it just begins to simmer.
- In a bowl, whisk the egg yolks with the sugar until pale, then add the cornstarch.
- Gradually pour the hot milk into the yolk mixture while whisking vigorously.
- Return the mixture to the saucepan and cook for 4-5 minutes, whisking until thickened.
- Remove from heat, stir in the butter, cover with plastic wrap touching the surface, and refrigerate for 4 hours (ideally overnight).
- In the bowl of a stand mixer, combine the lukewarm milk, heavy cream, sugar, and yeast.
- Add the flours and salt, then mix on low speed for 3 minutes, followed by medium speed for another 3 minutes.
- Gradually incorporate the soft butter, kneading for 6-10 minutes until you have a smooth dough.
- Shape it into a ball, place it in an oiled bowl, cover it, and let it rise for 1 hour and 15 minutes to 1 hour and 30 minutes at 25-28°C until it doubles in size.
- Roll out the dough into a rectangle about 60 x 40 cm.
- Spread the chilled pastry cream evenly over the dough, then sprinkle with chocolate chips.
- Fold the dough in thirds like a letter, and cut it into 8-10 strips, each about 3 cm wide.
- Twist each strip and roll it into a spiral shape.
- Place the spirals on a lined baking tray, cover, and let them rise for 40-60 minutes at 24-26°C.
- Preheat the oven to 200°C.
- Glaze the brioche with beaten egg and bake for 13-15 minutes until golden brown.
- Brush with syrup made from 2 tablespoons of sugar dissolved in 2 tablespoons of boiling water for a glossy finish.