Irresistible Vanilla Cream Swirled Brioche with Chocolate Chips
There’s nothing quite like the heavenly aroma of freshly baked brioche wafting through your kitchen. This Vanilla Cream Swirled Brioche with Chocolate Chips is the epitome of comfort food—soft, fluffy, and oh-so-deliciously sweet. Perfectly rich with a creamy vanilla filling, each bite bursts with chocolatey goodness. It’s ideal for breakfast, a special brunch, or even as a delightful afternoon snack. Trust me, once you take a bite, you’ll want to make it again and again!
Ingredients You’ll Need
- 200ml whole milk (about ¾ cup)
- 1 teaspoon pure vanilla extract
- 2 egg yolks
- 45g sugar (about 3½ tablespoons)
- 20g cornstarch (about 2 tablespoons)
- 20g unsalted butter (about 1.5 tablespoons)
- 250ml warm whole milk (about 1 cup)
- 50ml heavy cream (about ¼ cup)
- 75g sugar (about 6 tablespoons)
- 7g instant dry yeast (about 2¼ teaspoons)
- 40g active sourdough starter (about ⅓ cup)
- 3g fine salt (about ½ teaspoon)
- 165g strong flour (around 1½ cups, for high hydration dough)
- 385g T45 flour (about 3¼ cups)
- 70g soft unsalted butter (about 5 tablespoons)
- 130g dark chocolate chips (about ¾ cup)
- 1 egg (for egg wash)
- 2 tablespoons sugar (for syrup)
- 2 tablespoons boiling water
How to Make Vanilla Cream Swirled Brioche with Chocolate Chips
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Prepare the Pastry Cream: In a saucepan, heat the 200ml of whole milk with the vanilla extract until you see the first simmer. In a bowl, whisk the egg yolks with 45g of sugar until pale, then add the cornstarch. Gradually pour in the hot milk while whisking vigorously. Return the mixture to the saucepan and cook over medium heat for about 4-5 minutes, stirring constantly, until it thickens. Remove from heat, stir in the 20g of butter, cover with plastic wrap directly on the surface, and refrigerate for at least 4 hours (or ideally overnight).
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Make the Brioche Dough: In your stand mixer bowl, combine the warm milk, heavy cream, 75g sugar, and the yeast. Mix well. Add the strong flour, T45 flour, and salt. Start kneading in low speed for 3 minutes, then switch to medium speed and knead for another 3 minutes. Gradually incorporate the soft butter and continue kneading for an additional 6-10 minutes, until you have a smooth and elastic dough.
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Let It Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a cloth and let it rise in a warm place for 1 hour and 15 minutes to 1 hour and 30 minutes, or until it doubles in size.
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Shape the Brioche: Roll the dough out into a rectangle approximately 60×40 cm (about 24×16 inches). Spread the chilled pastry cream evenly on top and sprinkle the dark chocolate chips over it. Fold the dough into thirds like a letter, then cut about 8-10 strips, each 3 cm wide. Twist each strip and spiral it into a bun shape.
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Final Rise and Bake: Place the spirals on a baking sheet lined with parchment paper, cover, and let them rise for 40-60 minutes in a warm spot until they puff up. Preheat your oven to 200°C (about 400°F). Brush the buns with the beaten egg, then bake for 13-15 minutes or until golden brown.
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Add the Shine: For that beautiful glossy finish, mix 2 tablespoons of sugar with 2 tablespoons of boiling water to create a syrup. Brush this mixture over the warm brioche as soon as you take them out of the oven.
Why Everyone Is Loving This Vanilla Cream Swirled Brioche
People are currently searching for this delightful recipe because it brings a touch of indulgence to everyday treats. With the rising trend of homemade baked goods, this brioche is not only a comforting favorite but also a fun project to undertake. Its delightful mix of creamy vanilla and rich chocolate is irresistible, making it a perfect choice for gatherings or cozy family breakfasts.
Best Ways to Serve It
This Vanilla Cream Swirled Brioche is fantastic served warm right out of the oven, perfect for a brunch spread or a cozy breakfast. It pairs beautifully with a cup of coffee or tea and is delightful on its own, but you can also enjoy it with a dollop of whipped cream or a drizzle of chocolate sauce. Slice it up to share or keep the whole thing for yourself—no judgment here!
Expert Tips For Vanilla Cream Swirled Brioche
- Storage: Keep any leftovers in an airtight container at room temperature for 2-3 days, or freeze them for up to a month.
- Flavor Variations: Feeling adventurous? Try adding flavored extracts or orange zest to the pastry cream for a twist.
- Make It Ahead: You can prepare the pastry cream a day in advance and store it in the fridge, ready to use as soon as your brioche dough is ready.
Vanilla Cream Swirled Brioche FAQs
Can I use all-purpose flour instead of T45 flour?
Yes, but the texture might slightly differ. T45 flour is finer and designed for pastries, giving you that lightness.
How long does it take to make this brioche?
While the active time is about 30 minutes, the total process, including rising and chilling, can take several hours or overnight.
Can I add more chocolate chips?
Absolutely! Feel free to adjust the amount of chocolate to your liking; the more, the merrier!
Is this recipe suitable for beginners?
Yes! With straightforward steps and a little patience, anyone can master this delicious brioche.
Give this Vanilla Cream Swirled Brioche with Chocolate Chips a try, and enjoy the delightful taste of homemade comfort! Happy baking!