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:
- 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.
- Gradually add the softened butter, continuing to knead until the dough is smooth and ready to rise.
- Allow the dough to rise covered, in a warm place, for 2 hours.
- 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.
- Gradually incorporate the warm milk, stirring continuously until the mixture thickens into a creamy custard.
- Let the La Creme Pâtisserie cool under a cover, so it doesn't form a skin.
- After the dough's first rise, give it another knead, then let it chill for 30 minutes.
- Roll out the dough, spread the La Creme Pâtisserie on one side, sprinkle with chocolate morsels, and fold it over.
- 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.
- Preheat the oven to 180°C. Brush the risen pastries with an egg wash for a golden finish.
- Bake for approximately 15 minutes, or until golden and puffed.
- For the syrup, combine water, sugar, and lemon juice, and simmer until it reduces slightly.
- 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! 👩🏻🍳🍫🥐
