These Vanilla Cream-Filled Brioche Rolls with Chocolate Chips are a decadent treat, perfect for breakfast, brunch, or dessert. Fluffy brioche dough is filled with creamy vanilla pastry cream and rich chocolate chips, creating a melt-in-your-mouth experience that’s irresistibly delicious. With their golden glaze and soft texture, these brioche rolls are sure to impress everyone at the table.
Preparation Time
- Prep Time: 1 hour 45 minutes (including rising and chilling time)
- Cook Time: 15 minutes
- Total Time: 2 hours
Ingredients (Serves 6-8)
- For the Pastry Cream:
- 250 ml (1 cup) milk
- 3 egg yolks
- 60 g (1/4 cup) sugar
- 20 g (2 tbsp) cornstarch
- 1 tsp vanilla extract
- 25 g (2 tbsp) butter
- For the Brioche Dough:
- 7 g (2 1/4 tsp) baker’s yeast
- 20 g (1 1/2 tbsp) lukewarm milk
- 260 g (2 cups) flour
- 1 pinch of salt
- 3 eggs
- 120 g (1/2 cup) vanilla butter
- Chocolate chips (for filling)
- For the Glaze:
- 1 egg yolk
- 1 tbsp milk
Directions
- Make the Pastry Cream:
- Heat 250 ml of milk in a saucepan until it begins to boil.
- In a bowl, whisk together 3 egg yolks, 60 g sugar, and 20 g cornstarch until smooth.
- Gradually add the hot milk to the egg mixture, stirring constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the cream thickens.
- Remove from heat, stir in 25 g butter, cover with plastic wrap (touching the surface), and cool completely in the fridge.
- Prepare the Brioche Dough:
- Dissolve 7 g yeast in 20 g lukewarm milk and let it sit for 3 minutes.
- In a bowl, combine 260 g flour, a pinch of salt, 3 eggs, and the activated yeast mixture.
- Knead the dough, gradually adding 120 g vanilla butter, until smooth and elastic. Add extra flour if too sticky.
- Form the dough into a ball, cover, and let it rest for 1 hour or until doubled in size.
- Shape and Fill the Brioche:
- Punch down the dough and roll it into a rectangle (28 x 45 cm or 11 x 18 inches).
- Stir the chilled pastry cream to relax it, then spread it over half of the dough.
- Sprinkle chocolate chips over the cream and fold the other half of the dough over the filling.
- Cut into 5 cm (2-inch) wide strips.
- Rest, Glaze, and Bake:
- Cover the strips and let them rest for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Brush with the egg yolk and milk glaze.
- Bake for 12-15 minutes until golden brown.
- Cool and Serve:
- Cover the brioche with a cloth after baking to keep them soft. Serve warm or at room temperature.
Serving Suggestions
- Dust with powdered sugar for an elegant finish.
- Serve alongside fresh berries or whipped cream for a delightful dessert.
- Pair with a hot cup of coffee or tea for a cozy snack.
Cooking Tips
- Ensure Proper Rising: Let the dough rise in a warm, draft-free place for the best results.
- Prevent Curdling: Stir the pastry cream continuously while cooking to avoid lumps.
- Customizable Fillings: Replace chocolate chips with dried fruit, nuts, or jam for a different flavor.
Nutritional Benefits
- Rich in protein from eggs and milk.
- Provides energy from the flour and sugar.
- Offers calcium from the milk and butter.
Dietary Information
- Contains Gluten, Dairy, and Eggs.
- Not Suitable for Vegan or Gluten-Free Diets.
Nutritional Facts (Per Serving – Approximate):
- Calories: 280
- Protein: 6 g
- Carbohydrates: 35 g
- Fat: 13 g
- Fiber: 1 g
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Reheat briefly in the oven or microwave for freshness.
- Freeze for up to 1 month; thaw and warm before serving.
Why You’ll Love This Recipe
- Combines soft, buttery brioche with creamy vanilla filling and rich chocolate chips.
- Easy to customize with different fillings or toppings.
- Perfect for special occasions or a luxurious weekend treat.
- Impressively delicious while being straightforward to make.
Conclusion
Vanilla Cream-Filled Brioche with Chocolate Chips is a heavenly pastry that’s as delightful to make as it is to eat. The combination of fluffy dough, creamy filling, and melty chocolate chips creates an irresistible treat for any occasion. Whether enjoyed warm or at room temperature, these brioche rolls are guaranteed to bring joy to your table.
10 Frequently Asked Questions
- Can I use instant yeast instead of baker’s yeast?
Yes, substitute with the same amount of instant yeast and skip the activation step. - Can I make the dough ahead of time?
Yes, refrigerate the dough overnight after the first rise, then proceed as directed. - Can I use dark chocolate instead of chocolate chips?
Absolutely! Chop dark chocolate into small pieces and use as a filling. - What if I don’t have vanilla butter?
Use regular unsalted butter and add 1 tsp of vanilla extract to the dough. - Can I skip the pastry cream?
Yes, you can fill the brioche with just chocolate chips or other fillings like jam or nut butter. - How do I prevent the dough from sticking?
Lightly dust your surface and rolling pin with flour. - Can I use a bread machine for the dough?
Yes, use the dough setting and follow the machine’s instructions for adding ingredients. - What other toppings can I use?
Add slivered almonds or pearl sugar for extra texture. - Can I make this recipe gluten-free?
Substitute the flour with a gluten-free blend designed for baking. - How do I know when the brioche is done?
The brioche should be golden brown and sound hollow when tapped on the bottom