Description
A delightful rolled brioche filled with creamy vanilla pastry and chocolate chips, perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 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