Vanilla Pastry Cream Filled Brioche with Chocolate Chips
Ingredients
Pastry Cream:
- 250 ml milk
- 3 egg yolks
- 60 g sugar (1/4 cup)
- 20 g cornstarch (2 tbsp)
- 1 teaspoon vanilla extract
- 25 g butter (2 tbsp)
Brioche Dough:
- 7 g baker’s yeast (2 1/4 tsp)
- 20 g lukewarm milk (1 1/2 tbsp)
- 260 g flour (2 cups)
- 1 pinch of salt
- 3 eggs
- 120 g vanilla butter (1/2 cup)
- Chocolate chips (for filling)
For the Glaze:
- 1 egg yolk
- 1 tablespoon milk
Directions
- Make the Pastry Cream:
- Heat the milk in a saucepan until it begins to boil.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually add the hot milk to the egg mixture, stirring constantly to prevent curdling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until the cream thickens.
- Remove from heat, stir in butter, cover with plastic wrap (touching the surface to prevent a skin from forming), and cool completely in the fridge.
- 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.
- Start kneading, then add the vanilla butter gradually, continuing to knead until the dough is smooth and comes away from the bowl’s sides. If the dough is too sticky, add a little extra flour.
- Oil your hands, form the dough into a ball, and let it rest for 1 hour, or until doubled in size.
- Tip: To speed up the fermentation, place the dough in the oven (turned off) with a bowl of hot water.
- Shape and Fill the Brioche:
- Punch down the risen dough and roll it into a rectangle, approximately 28 x 45 cm (11 x 18 inches).
- Gently stir the chilled pastry cream to relax it, then spread it over half of the dough.
- Sprinkle chocolate chips generously over the cream, then fold the other half of the dough over the filling.
- Cut the filled dough into strips about 5 cm (2 inches) wide.
- Rest, Glaze, and Bake:
- Cover the brioche strips and let them rest for another 30 minutes.
- Preheat the oven to 180°C (350°F).
- Brush the brioche with the egg yolk and milk glaze.
- Bake for 12 to 15 minutes or until golden brown.
- Make the Pastry Cream:
- Cool and Serve:
- Once out of the oven, cover the brioche with a cloth to maintain softness. Serve warm or at room temperature.
Serving Suggestions
- Serve with a dusting of powdered sugar or alongside fresh berries for added flavor.
- Pair with coffee or a glass of cold milk for a complete treat.
Cooking Tips
- Ensure the milk is not too hot when adding to the eggs to avoid curdling the mixture.
- Allow sufficient resting time for the dough to ensure a light, fluffy texture.
- Customize the filling with additional nuts, dried fruits, or other flavors if desired.
Nutritional Benefits
- Provides a source of protein from eggs and milk.
- Rich in carbohydrates, making it a great energy-boosting snack.
Dietary Information
- Contains gluten, dairy, and eggs; not suitable for vegan or gluten-free diets.
Nutritional Facts (per serving, estimated)
- Calories: 250
- Carbohydrates: 30g
- Protein: 6g
- Fat: 12g
- Sugars: 10g
Storage
- Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven to refresh the texture.
Why You’ll Love This Recipe
- The brioche is tender, soft, and rich in flavor, complemented perfectly by the silky vanilla pastry cream and bursts of chocolate chips.
- It’s versatile enough for breakfast, snack, or dessert.
- The recipe is easy to follow, with straightforward steps that result in an impressive pastry.
- Homemade pastry cream and freshly baked brioche bring a bakery-quality experience to your home.