Vanilla Cream & Chocolate Chip Swirled Brioche

Why make this recipe

Vanilla Cream & Chocolate Chip Swirled Brioche is a delightful treat that combines the rich flavors of vanilla cream and chocolate. This recipe brings joy to your baking experience, yielding soft and fluffy brioche that is perfect for breakfast or dessert. The creamy filling and chocolate chips create a mouthwatering twist, making each bite a little piece of heaven.

How to make Vanilla Cream & Chocolate Chip Swirled Brioche

Ingredients

• 200ml whole milk
• 1 teaspoon pure vanilla extract
• 2 egg yolks
• 45g granulated sugar
• 20g cornstarch
• 20g unsalted butter
• 250ml warm whole milk
• 50ml heavy cream
• 75g granulated sugar
• 7g instant dry yeast
• 40g active sourdough starter
• 3g fine salt
• 165g bread flour
• 385g all-purpose flour
• 70g softened unsalted butter
• 130g chocolate chips
• 1 egg for egg wash
• 2 tablespoons sugar for syrup
• 2 tablespoons boiling water

Directions

1. Prepare the pastry cream: In a saucepan, heat the milk with the vanilla until it just starts to simmer. In a bowl, whisk the egg yolks and sugar until pale, then add the cornstarch. Gradually pour the hot milk into the egg mixture while whisking continuously. Pour the mixture back into the saucepan and cook for 4-5 minutes, stirring, until thickened. Off the heat, stir in the butter, cover directly with plastic wrap, and refrigerate for 4 hours (or ideally overnight).

2. Make the brioche dough: In the bowl of a mixer, combine the warm milk, 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 add the softened butter and mix for 6-10 minutes until you achieve a smooth dough. Form it into a ball, place it in a greased bowl, cover, and let it rise for 1 hour and 15 minutes to 1 hour and 30 minutes at 25-28°C until doubled in size.

3. Shape the brioches: Roll out the dough into a rectangle measuring 60×40 cm (about 24×16 inches). Spread the cold pastry cream evenly over the dough. Sprinkle chocolate chips on top. Fold the dough into thirds like a letter and cut 8-10 strips about 3 cm wide. Twist each strip and roll it into a spiral.

4. Bake the brioches: Place the shaped brioches on a lined baking tray and let them rise for 40-60 minutes at 24-26°C. Preheat your oven to 200°C (about 392°F). Brush the tops with the egg wash and bake for 13-15 minutes until nicely golden. For a shiny finish, brush with a syrup made from 2 tablespoons sugar and 2 tablespoons boiling water.

How to serve Vanilla Cream & Chocolate Chip Swirled Brioche

This brioche can be served warm or at room temperature. It pairs wonderfully with coffee or tea. You can also enjoy it plain or dust it with powdered sugar for a special touch.

How to store Vanilla Cream & Chocolate Chip Swirled Brioche

To keep your brioche fresh, store it in an airtight container at room temperature for up to 2-3 days. For longer storage, you may freeze the brioches. Wrap each one tightly in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months.

Tips to make Vanilla Cream & Chocolate Chip Swirled Brioche

• Ensure your ingredients, especially the butter and eggs, are at room temperature for best results.
• The dough should be sticky but manageable; don’t add too much extra flour when kneading.
• If the pastry cream is too thick, you can whisk it again after refrigeration to make it easier to spread.

Variation

You can experiment with different fillings like fruit preserves, Nutella, or even a savory option with cheese and herbs. The dough can also be flavored with almond extract instead of vanilla for a different taste.

FAQs

Can I use a different type of chocolate?
Yes, you can substitute with milk chocolate or even white chocolate chips based on your preference.

Is it possible to make this recipe dairy-free?
You can substitute the butter and milk with plant-based alternatives. Use almond or soy milk and vegan butter for a dairy-free version.

Can I prepare the dough in advance?
Yes, you can make the dough the night before and refrigerate it after the first rise. Just allow it to come to room temperature before shaping and baking the next day.

Vanilla Cream & Chocolate Chip Swirled Brioche

A delightful brioche combining rich vanilla cream and chocolate chips, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 9 hours hrs

Cook Time 15 minutes mins

Total Time 9 hours hrs 15 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: Baking

Calories: 180

Ingredients Method Notes

Ingredients

  

For the pastry cream

• 200 ml whole milk For the pastry cream
• 1 teaspoon pure vanilla extract
• 2 units egg yolks
• 45 g granulated sugar
• 20 g cornstarch
• 20 g unsalted butter To stir in after cooking

For the brioche dough

• 250 ml warm whole milk Ensure milk is warm for yeast activation
• 50 ml heavy cream
• 75 g granulated sugar
• 7 g instant dry yeast
• 40 g active sourdough starter
• 3 g fine salt
• 165 g bread flour
• 385 g all-purpose flour
• 70 g softened unsalted butter

For assembly and baking

• 130 g chocolate chips
• 1 unit egg for egg wash
• 2 tablespoons sugar for syrup
• 2 tablespoons boiling water To make the syrup

Method

 

Preparation of Pastry Cream

1. In a saucepan, heat the milk with the vanilla until it just starts to simmer.
2. In a bowl, whisk the egg yolks and sugar until pale, then add the cornstarch.
3. Gradually pour the hot milk into the egg mixture while whisking continuously.
4. Pour the mixture back into the saucepan and cook for 4-5 minutes, stirring, until thickened.
5. Off the heat, stir in the butter, cover directly with plastic wrap, and refrigerate for 4 hours (or ideally overnight).

Making Brioche Dough

1. In the bowl of a mixer, combine the warm milk, cream, sugar, and yeast.
2. Add the flours and salt, then mix on low speed for 3 minutes followed by medium speed for another 3 minutes.
3. Gradually add the softened butter and mix for 6-10 minutes until you achieve a smooth dough.
4. Form it into a ball, place it in a greased bowl, cover, and let it rise for 1 hour and 15 minutes to 1 hour and 30 minutes at 25-28°C until doubled in size.

Shaping and Baking

1. Roll out the dough into a rectangle measuring 60x40 cm (about 24x16 inches).
2. Spread the cold pastry cream evenly over the dough.
3. Sprinkle chocolate chips on top.
4. Fold the dough into thirds like a letter and cut 8-10 strips about 3 cm wide.
5. Twist each strip and roll it into a spiral.
6. Place the shaped brioches on a lined baking tray and let them rise for 40-60 minutes at 24-26°C.
7. Preheat your oven to 200°C (about 392°F).
8. Brush the tops with the egg wash and bake for 13-15 minutes until nicely golden.
9. For a shiny finish, brush with a syrup made from 2 tablespoons sugar and 2 tablespoons boiling water.

Notes

Store brioche in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze tightly wrapped brioches for up to 2 months. Ensure all ingredients are at room temperature for best results.