Why make this recipe
Rolled Brioche with Vanilla Cream & Chocolate Chips is a delightful treat that combines the rich, buttery flavor of brioche with a creamy vanilla filling and delicious chocolate chips. This recipe is perfect for breakfast, brunch, or as a sweet snack throughout the day. The soft, pillowy texture of the brioche pairs perfectly with the smooth vanilla cream, making every bite a little piece of heaven. Whether you’re looking to impress guests at a gathering or simply indulge yourself, this recipe is sure to please.
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 white flour
- 385g all-purpose flour (T45)
- 70g soft unsalted butter
- 130g dark chocolate chips
- 1 egg for glazing
- 2 tablespoons sugar for syrup
- 2 tablespoons boiling water
Directions
Prepare the Pastry Cream
To start, make the pastry cream. In a saucepan, heat the whole milk with the pure vanilla extract over medium heat. Allow it to reach a gentle simmer, just before boiling, and then remove it from the heat.
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick. This should take about 2-3 minutes.
Next, add the cornstarch to the egg mixture and whisk until well combined.
Gradually pour the hot milk into the egg mixture, whisking vigorously to prevent the eggs from curdling. It’s important to do this slowly to ensure a smooth mixture.
Once combined, return the mixture to the saucepan and cook over medium heat for 4-5 minutes. Keep whisking constantly until the mixture thickens and bubbles gently.
When thickened, remove the saucepan from the heat and stir in the unsalted butter until melted and combined.
Cover the pastry cream with plastic wrap placed directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate it for at least 4 hours, or ideally overnight to let the flavors deepen.
Prepare the Brioche Dough
While the pastry cream is chilling, you can prepare the brioche dough. In the bowl of a stand mixer, combine the lukewarm milk, heavy cream, and granulated sugar. Sprinkle the instant dry yeast over the top and let it sit for about 5 minutes until it becomes frothy.
Add the active sourdough starter, fine salt, strong white flour, and all-purpose flour to the bowl. Mix on low speed for about 3 minutes, allowing the ingredients to come together.
Afterwards, switch to medium speed and knead the dough for another 3 minutes. This helps to develop the gluten, giving the brioche its signature texture.
Next, gradually add the soft unsalted butter, a few pieces at a time, while continuing to knead for about 6 to 10 minutes. The dough should become smooth and elastic, and it should pull away from the sides of the bowl.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap. Allow it to rise in a warm place for 1 hour and 15 minutes to 1 hour and 30 minutes, or until it has doubled in size.
Shape the Brioche Rolls
Once the dough has risen, gently punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle measuring approximately 60cm x 40cm (about 24 x 16 inches).
Spread the chilled pastry cream evenly over the surface of the dough, leaving a small border around the edges.
Sprinkle the dark chocolate chips generously over the pastry cream.
Fold the dough into thirds like a letter. Cut the folded dough into 8-10 strips, each about 3cm wide.
Take each strip and twist it gently before wrapping it into a spiral shape. Place the spirals onto a lined baking tray, making sure to leave enough space between each roll, as they will rise again.
Bake the Brioche Rolls
Cover the tray with a cloth and let the rolls rise for an additional 40 to 60 minutes in a warm area, until puffy.
Preheat your oven to 200°C (about 390°F) during the last few minutes of rising.
Once the rolls have risen, beat one egg in a bowl and brush the mixture lightly over the tops of the rolls for a beautiful golden finish.
Bake the rolls in the preheated oven for 13 to 15 minutes, or until they are golden brown and cooked through.
While the rolls are baking, prepare a simple syrup by combining 2 tablespoons of granulated sugar with 2 tablespoons of boiling water. Stir until the sugar is dissolved.
Once the rolls are out of the oven, immediately brush them with the syrup to give them a shiny, attractive glaze.
How to serve Rolled Brioche with Vanilla Cream & Chocolate Chips
Rolled Brioche with Vanilla Cream & Chocolate Chips is best served warm or at room temperature. You can serve them as they are or dust them lightly with powdered sugar for an elegant touch. They pair wonderfully with a hot cup of coffee or tea, making them a fantastic choice for breakfast or an afternoon snack. If serving for a brunch, you can arrange them on a beautiful platter, inviting friends and family to help themselves.
How to store Rolled Brioche with Vanilla Cream & Chocolate Chips
To store any leftover brioche rolls, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can wrap them tightly in plastic wrap and store them in the freezer for up to a month. Just be sure to thaw them at room temperature when you’re ready to enjoy them again. You can also reheat them in the oven for a few minutes to restore their delightful texture.
Tips to make Rolled Brioche with Vanilla Cream & Chocolate Chips
Make Ahead: You can prepare the pastry cream a day in advance. It will save you time on the day you plan to make the brioche.
Watch the Temperature: Ensure that your milk is lukewarm when adding yeast, as temperatures too high can kill the yeast, leading to a dense bread.
Don’t Rush the Rising: Allow the dough enough time to rise properly. A warm, draft-free environment is best, so you may want to turn your oven on for a few minutes and then turn it off, using the residual heat.
Experiment with Fillings: While this recipe calls for chocolate chips, you can also fill your brioche with fruits like berries or even nuts for added texture.
Test for Doneness: The brioche should be golden brown when they’re finished baking. You can also tap the bottom; if it sounds hollow, they’re ready.
Variation
If you’re looking to mix things up a bit, consider adding different flavors or fillings to your brioche. Here are a few ideas to try:
- Cinnamon Roll Variation: Sprinkle a mixture of cinnamon and brown sugar over the pastry cream before adding chocolate chips.
- Nutty Surprise: Mix in some chopped walnuts or hazelnuts with the chocolate chips for a crunchy texture.
- Fruit-Filled Rolls: Swapping out the cream and chocolate for a berry compote can create a fruity version that’s just as delicious.
FAQs
1. Can I use fresh yeast instead of instant dry yeast?
Yes, you can use fresh yeast. Generally, you’ll need about three times the amount of fresh yeast as compared to dry yeast. For this recipe, that would be approximately 21g of fresh yeast.
2. What if my dough does not rise?
If your dough hasn’t risen, it may be due to old yeast or insufficient warmth. Ensure your yeast is fresh, and try placing the bowl in a warmer environment. A preheated oven (turned off) or a warm kitchen counter works well.
3. How can I achieve a lighter brioche?
To make your brioche lighter, ensure you’re incorporating air during the mixing process and allow for proper rising times. Kneading the dough well will also help develop the gluten, creating a lighter texture once baked.
4. Can I substitute ingredients?
Yes, you can substitute ingredients. For example, you can use almond milk or another plant-based milk if you want a dairy-free option. Additionally, different types of chocolate can be used depending on your preference.
5. How do I know when the brioche is finished baking?
The brioche is done when it is golden brown and sounds hollow when tapped lightly on the bottom. You can also use a kitchen thermometer; the internal temperature should be around 90°C (195°F).
With its rich layers of vanilla cream and delightful chocolate chips, Rolled Brioche is a comforting and indulgent treat that is sure to become a family favorite. Enjoy this delightful recipe and share it with those you love!
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Rolled Brioche with Vanilla Cream & Chocolate Chips
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful rolled brioche filled with creamy vanilla pastry and chocolate chips, perfect for breakfast or as a sweet snack.
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 white flour
- 385g all-purpose flour (T45)
- 70g soft unsalted butter
- 130g dark chocolate chips
- 1 egg for glazing
- 2 tablespoons sugar for syrup
- 2 tablespoons boiling water
Instructions
- Prepare the pastry cream by heating the whole milk and vanilla extract to a simmer. Remove from heat.
- Whisk together egg yolks and granulated sugar until pale and thick.
- Add the cornstarch to the egg mixture and whisk until combined.
- Gradually pour hot milk into the egg mixture, whisking vigorously.
- Return the mixture to the saucepan and cook over medium heat, whisking until thickened.
- Remove from heat and stir in unsalted butter until melted.
- Cover with plastic wrap and cool to room temperature, then refrigerate for at least 4 hours.
- Combine lukewarm milk, heavy cream, and granulated sugar in a mixer, sprinkle yeast, and let sit for 5 minutes.
- Add sourdough starter, fine salt, strong white flour, and all-purpose flour to the mixer and mix for 3 minutes on low speed.
- Knead the dough on medium speed for another 3 minutes.
- Gradually add soft unsalted butter while kneading until the dough is smooth and elastic.
- Shape the dough into a ball, place in an oiled bowl, cover, and let rise for 1 to 1.5 hours.
- Roll the dough into a rectangle and spread chilled pastry cream over it.
- Sprinkle with dark chocolate chips and fold into thirds.
- Cut into 8-10 strips, twist, and spiral each strip onto a lined baking tray.
- Cover the tray and let rolls rise for 40-60 minutes.
- Preheat the oven to 200°C (390°F).
- Brush risen rolls with beaten egg and bake for 13-15 minutes or until golden brown.
- Prepare syrup by dissolving sugar in boiling water.
- Brush warm rolls with syrup before serving.
Notes
Best served warm or at room temperature. Can be dusted with powdered sugar for added elegance.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: brioche, vanilla cream, chocolate chips, sweet rolls, breakfast