Chocolate Chip Vanilla Brioche (Impression)
Tender brioches filled with vanilla custard and chocolate chips, perfect for breakfast, brunch, or dessert.
# Liste des ingrédients:
→ Brioche Dough
01 -
450 g all-purpose flour
02 -
50 g granulated sugar
03 -
2 1/4 teaspoons active dry yeast
04 -
0.5 teaspoon salt
05 -
120 ml warm milk
06 -
2 eggs
07 -
115 g unsalted butter, softened
→ Vanilla Custard
08 -
240 ml whole milk
09 -
2 egg yolks
10 -
50 g granulated sugar
11 -
2 tablespoons cornstarch
12 -
1 teaspoon vanilla extract
13 -
1 tablespoon unsalted butter
→ Filling
14 -
90 g chocolate chips
→ Egg Wash
15 -
1 egg
16 -
1 tablespoon milk
# Étapes de préparation:
01 -
Combine the warm milk and active dry yeast in a small bowl. Allow the mixture to sit for 5–10 minutes until foamy, indicating the yeast is active.
02 -
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
03 -
Add the eggs and the yeast mixture to the dry ingredients. Mix until a sticky dough forms.
04 -
Knead the dough by hand or using a stand mixer with a dough hook attachment. Gradually add the softened butter, a piece at a time, kneading continually for approximately 10 minutes until the dough becomes smooth and elastic.
05 -
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 90–120 minutes, or until doubled in size.
06 -
In a saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly add a small amount of warm milk to the egg mixture while whisking constantly to temper. Return everything to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens into a creamy custard. Remove from heat and stir in the unsalted butter and vanilla extract. Cover the custard surface with plastic wrap and let it cool completely.
07 -
Once risen, place the dough on a lightly floured surface and roll into a 30 x 40 cm rectangle.
08 -
Evenly spread the cooled vanilla custard over one half of the rectangle, then sprinkle the chocolate chips over the custard layer.
09 -
Fold the dough in half lengthwise to cover the filling. Slice into 8–10 strips using a sharp knife or pastry cutter. Place the strips on a parchment-lined baking tray, leaving space between each, and cover lightly with a towel. Allow to rise for 30–45 minutes.
10 -
Preheat oven to 175°C. Whisk together the egg and milk for the egg wash, then brush the tops of each brioche strip with the mixture.
11 -
Bake for 15–18 minutes, or until the brioches are golden brown and puffed.
12 -
Let the brioches cool slightly on a wire rack before serving.
# Informations complémentaires:
01 -
Ensure the custard has fully cooled before spreading it onto the dough to avoid melting the butter in the brioche.
02 -
For lighter texture, resist the urge to add more flour; the dough should remain soft and slightly tacky.