This indulgent treat combines the fluffy texture of brioche with creamy vanilla pastry cream and a sprinkle of chocolate chips, making it perfect for breakfast, brunch, or dessert.
Preparation Time
- Active Time: 30 minutes
- Resting Time: 1 hour 30 minutes
- Baking Time: 15 minutes
- Total Time: 2 hours 15 minutes
Ingredients
For the Pastry Cream
- Milk: 250 ml (1 cup)
- Egg Yolks: 3 large
- Sugar: 60 g (¼ cup)
- Cornstarch: 20 g (2 tbsp)
- Vanilla Extract: 1 tsp
- Butter: 25 g (2 tbsp)
For the Brioche Dough
- Baker’s Yeast: 7 g (2¼ tsp)
- Lukewarm Milk: 20 g (1½ tbsp)
- Flour: 260 g (2 cups)
- Salt: A pinch
- Eggs: 3 large
- Vanilla Butter: 120 g (½ cup)
- Chocolate Chips: As desired for filling
For the Glaze
- Egg Yolk: 1 large
- Milk: 1 tbsp
Directions
1. Make the Pastry Cream
- Heat the milk in a saucepan until it begins to boil.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually add the hot milk to the egg mixture, stirring constantly to avoid curdling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in the butter, and cover with plastic wrap (touching the surface) to prevent a skin from forming. Chill completely in the fridge.
2. Prepare the Brioche Dough
- Dissolve the yeast in lukewarm milk and let it sit for 3 minutes.
- In a mixing bowl, combine flour, salt, eggs, and the activated yeast mixture.
- Knead the dough, adding the vanilla butter gradually, until smooth and elastic. If sticky, add a bit of extra flour.
- Oil your hands, shape the dough into a ball, and let it rest in a warm place for 1 hour, or until doubled in size.
3. Shape and Fill the Brioche
- Punch down the dough and roll it into a rectangle (28 x 45 cm or 11 x 18 inches).
- Gently stir the chilled pastry cream to loosen it, then spread it over half of the dough.
- Sprinkle chocolate chips generously over the cream and fold the other half of the dough over the filling.
- Cut the filled dough into strips about 5 cm (2 inches) wide.
4. Rest, Glaze, and Bake
- Cover the strips and let them rest for another 30 minutes.
- Preheat the oven to 180°C (350°F).
- Brush the strips with the egg yolk and milk glaze.
- Bake for 12–15 minutes, or until golden brown.
5. Cool and Serve
- Cover the brioche with a cloth after baking to maintain softness. Serve warm or at room temperature.
Serving Suggestions
- Dust with powdered sugar for a sweet finish.
- Serve with fresh berries or a dollop of whipped cream.
- Pair with coffee or hot chocolate for a cozy treat.
- Enjoy with a scoop of vanilla ice cream for dessert.
- Slice and toast lightly for a crunchy variation.
Cooking Tips
- Use high-quality vanilla extract or a vanilla bean for maximum flavor.
- Ensure all ingredients are at room temperature for even mixing.
- Chill the pastry cream thoroughly before spreading to avoid a runny filling.
- Cover the dough with a damp cloth during resting to prevent drying out.
- Don’t overbake; remove as soon as the brioche turns golden brown.
Nutritional Benefits
- Egg Yolks: Provide protein and essential vitamins.
- Milk: A source of calcium and vitamin D.
- Chocolate Chips: Add antioxidants and a sweet flavor.
- Butter: Contributes richness and energy.
Dietary Information
- Vegetarian-Friendly: Contains no meat or fish.
- Contains Gluten and Dairy: Not suitable for gluten or lactose-intolerant individuals.
Nutritional Facts (Per Serving, Makes 8 Servings)
- Calories: 260
- Protein: 6 g
- Fat: 13 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 10 g
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days; reheat in a warm oven before serving.
- Freezer: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.
Why You’ll Love This Recipe
- Rich and Fluffy: The brioche is light, buttery, and melts in your mouth.
- Decadent Filling: The creamy vanilla pastry cream and chocolate chips make it irresistible.
- Perfect for Any Occasion: Great for breakfast, brunch, or dessert.
- Fun to Make: A rewarding baking project with impressive results.
Conclusion
This Vanilla Cream-Filled Brioche with Chocolate Chips is a luxurious and indulgent treat that’s worth every effort. The combination of soft, buttery dough, creamy filling, and melted chocolate is a match made in heaven. Whether enjoyed warm or at room temperature, this brioche will surely impress your family and friends!
Frequently Asked Questions
- Can I use instant yeast instead of baker’s yeast? Yes, use the same amount but skip dissolving it in milk.
- Can I make the dough the night before? Yes, refrigerate overnight and bring to room temperature before shaping.
- What other fillings can I use? Try Nutella, fruit preserves, or cinnamon sugar.
- How do I make it dairy-free? Use plant-based butter and milk alternatives.
- Can I skip the pastry cream? Yes, the brioche tastes delicious even without it.
- How do I prevent the dough from sticking? Dust your work surface and rolling pin with flour.
- Can I make smaller portions? Yes, divide the dough into smaller rectangles before filling.
- How do I know when it’s done baking? The brioche will be golden brown and sound hollow when tapped.
- Can I freeze the unbaked dough? Yes, freeze after shaping and thaw overnight before baking.
- What’s the best way to reheat brioche? Warm in a 160°C (320°F) oven for 5–7 minutes.