Decadent Chocolate Chip Brioche Suisse

Immerse yourself in the luxurious taste of Decadent Chocolate Chip Brioche Suisse, where the plushness of brioche meets the richness of La Creme Pâtisserie and the indulgence of chocolate.

Ingredients:

For the Brioche Dough:

• 350g all-purpose flour
• 150g butter, softened to embrace the dough
• 3 eggs, the trilogy of richness
• 30g sugar, just a hint of sweetness
• 6g yeast, the lifter of loaves
• A modest pinch of salt, the flavor’s enhancer
• 20g water, to awaken the yeast

For the La Creme Pâtisserie:

• 250g milk, the base of creaminess
• 2 egg yolks, the deep yellow of morning
• 50g sugar, for the sweet caress
• 20g cornstarch, the silky thickener
• 12g flour, the fine binder
• 7g butter, a small cube of richness
• Seeds from 1 vanilla pod, the essence of flavor
• 120g dark chocolate morsels, the stars of the show

For the Syrup:

• 30ml water
• 30g sugar
• A squeeze of lemon juice, for a zesty note

Method:

1. For the brioche, whisk together flour, sugar, and a pinch of salt. Let the yeast dissolve in water and bloom, then introduce to the eggs and flour mix, kneading until the dough begins to form.
2. Gradually add the softened butter, continuing to knead until the dough is smooth and ready to rise.
3. Allow the dough to rise covered, in a warm place, for 2 hours.
4. For the La Creme Pâtisserie, heat the milk with a little butter. Whisk the egg yolks with sugar until they are creamy, then whisk in the cornstarch and flour.
5. Gradually incorporate the warm milk, stirring continuously until the mixture thickens into a creamy custard.
6. Let the La Creme Pâtisserie cool under a cover, so it doesn’t form a skin.
7. After the dough’s first rise, give it another knead, then let it chill for 30 minutes.
8. Roll out the dough, spread the La Creme Pâtisserie on one side, sprinkle with chocolate morsels, and fold it over.
9. Chill the folded dough for 30 minutes, then trim the edges and divide it into 14 pieces. Allow these to rise again for up to 1.5 hours.
10. Preheat the oven to 180°C. Brush the risen pastries with an egg wash for a golden finish.
11. Bake for approximately 15 minutes, or until golden and puffed.
12. For the syrup, combine water, sugar, and lemon juice, and simmer until it reduces slightly.
13. Brush the warm Brioche Suisse with syrup for a glossy, sweet finish.

Serve these Decadent Chocolate Chip Brioche Suisse as an elegant dessert or a sumptuous breakfast treat. Each piece is a bite of heaven, complete with a sweet, creamy heart and a touch of chocolate. Bon appétit! 👩🏻‍🍳🍫🥐