Indulge in the luxurious taste of Swiss Brioche, a delicate and fluffy treat that’s filled with rich vanilla cream and sprinkled with chocolate chips. These brioches are the perfect blend of soft, buttery dough and creamy filling, making them an irresistible delight. Whether you’re serving them for breakfast, as a special dessert, or just as a sweet treat, these Swiss Brioches are sure to impress with their rich flavors and elegant presentation.
Why You'll Love This:
- Rich and Buttery Dough: The brioche dough is soft, buttery, and slightly sweet, creating a perfect base for the creamy filling.
- Creamy Vanilla Custard: Made with fresh vanilla bean seeds, this homemade custard adds a rich and smooth layer of flavor inside the brioche.
- Chocolatey Surprise: Each bite reveals a delightful surprise of melted chocolate chips, perfectly complementing the vanilla cream.
- Perfect for Any Occasion: Whether it’s for a special brunch, a holiday treat, or an afternoon snack, these brioches are versatile and always a crowd-pleaser.
Perfect Occasion:
These Swiss Brioche with Vanilla Cream and Chocolate are ideal for:
- Breakfast or Brunch: Serve these warm brioches as a luxurious addition to your breakfast or brunch table.
- Afternoon Tea: Pair them with a hot cup of tea or coffee for a delightful afternoon treat.
- Special Celebrations: Perfect for holidays, birthdays, or any special occasion, these brioches make a beautiful and delicious centerpiece.
- Gifting: Wrap them up in a pretty box for a thoughtful homemade gift that’s sure to be appreciated.
Decoration Tips:
- Brushed with Syrup: After baking, brush the tops with a light coating of maple syrup or a simple sugar glaze for added shine and sweetness.
- Sprinkle with Powdered Sugar: Dust the cooled brioches with a light sprinkle of powdered sugar for a classic, elegant look.
- Serve with Fresh Berries: Add a few fresh berries on the side for a pop of color and a burst of fruity flavor.
Ingredients:
For the Brioche Dough:
- 350g wheat flour (Type 550)
- 30g sugar
- 1 pinch of salt
- 1 tsp dry yeast
- 100ml lukewarm milk
- 2 large eggs, at room temperature
- 100g unsalted butter, softened
For the Vanilla Cream:
- 300ml milk
- 3 large egg yolks
- 50g granulated sugar
- 30g cornstarch
- 1 vanilla bean (seeds scraped out)
For the Filling:
- 100g chocolate chips or chopped dark chocolate
For Brushing:
- 1 egg + 1 tsp milk (whisked together)
Instructions:
- Prepare the Brioche Dough:
- Sift 350g of wheat flour into a large mixing bowl. Make a well in the center and add 1 tsp dry yeast, a pinch of sugar, and a few tablespoons of lukewarm milk. Stir briefly to combine, then let the mixture sit for about 10 minutes until it becomes foamy.
- Add 30g of sugar, 2 large eggs, a pinch of salt, and the softened butter to the yeast mixture. Gradually pour in the remaining lukewarm milk while mixing. Knead the mixture by hand or with a mixer until a smooth and elastic dough forms.
- Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Make the Vanilla Cream:
- In a saucepan, heat 300ml of milk with the seeds scraped from a vanilla bean until it just begins to simmer.
- In a separate bowl, whisk together 3 egg yolks, 50g of sugar, and 30g of cornstarch until the mixture is smooth and creamy.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the cream thickens.
- Remove the vanilla cream from the heat and transfer it to a bowl. Cover the surface with plastic wrap to prevent a skin from forming and let it cool completely.
- Assemble the Brioche:
- Once the dough has risen, roll it out on a lightly floured surface into a large rectangle.
- Spread the cooled vanilla cream over half of the dough, leaving a small border around the edges. Sprinkle 100g of chocolate chips or chopped dark chocolate over the cream.
- Fold the dough lengthwise over the filling, sealing the edges by pressing them together gently.
- Cut the filled dough into long strips. Lift each strip and stretch it slightly to thin it out, then place the strips on a baking sheet lined with parchment paper.
- Cover the strips with a cloth and let them rise for another 30 minutes.
- Bake the Brioche:
- Preheat your oven to 180°C (350°F).
- Brush the tops of the risen brioche strips with the egg and milk mixture.
- Bake in the preheated oven for 20-25 minutes, or until the brioche is golden brown and cooked through.
- After baking, let the brioches cool slightly on a wire rack before brushing them with maple syrup or a light sugar glaze.
Enjoy your Swiss Brioche with Vanilla Cream and Chocolate—a perfect blend of softness, sweetness, and chocolatey goodness!