Irresistibly Soft Swiss Brioches Filled with Pastry Cream & Chocolate Chips: A Homemade Delight

These Swiss brioches, filled with rich pastry cream and sprinkled with decadent chocolate chips, are a treat that puts store-bought versions to shame. Soft, fluffy, and beautifully golden, these brioches are a delightful combination of buttery dough and creamy filling, with just the right amount of chocolate in every bite. The brioche dough is enriched with eggs and butter, giving it a tender and melt-in-your-mouth texture, while the smooth pastry cream adds a luxurious richness that pairs perfectly with the chocolate. Perfect for breakfast, a snack, or even dessert, these homemade Swiss brioches are easier to make than you might think and deliver a bakery-quality experience from the comfort of your kitchen.

Why You’ll Love This Recipe: You’ll fall in love with this recipe because it’s a perfect blend of soft, buttery dough and creamy, sweet filling. The rich pastry cream combined with the bursts of chocolate make these brioches incredibly indulgent. Plus, making them from scratch allows you to enjoy fresh, homemade pastries with flavors far superior to anything you’d buy in a store. The brioche dough, although rich and soft, is easy to work with after a cold rest, making it a joy to roll out and shape. These brioches are versatile too—whether you’re making them for breakfast, brunch, or a special occasion, they’re always a hit.

Perfect Occasion: Swiss brioches are perfect for any special breakfast or brunch, but they’re also an excellent choice for a mid-afternoon snack with coffee or tea. They’re a great treat to have on hand for holiday mornings, birthdays, or family gatherings, where you want to impress with homemade baked goods that are sure to please. You can also make a batch ahead of time and enjoy them throughout the week as a sweet treat. The combination of pastry cream and chocolate makes them feel indulgent, but the light, fluffy texture keeps them from being overly heavy, making them an ideal anytime snack.

Decoration Tips: To make these brioches even more inviting, you can add a few finishing touches. Once baked, a light dusting of powdered sugar will give them a delicate look and a hint of sweetness. For a glossy finish, you can brush the tops with a simple syrup made from equal parts sugar and water, which will also keep them soft and moist. For an extra indulgent touch, you could drizzle some melted chocolate over the tops, complementing the chocolate chips inside. If you’re serving these at a gathering, you could arrange them on a platter with fresh fruit or a small bowl of whipped cream on the side for dipping. Whether you keep them simple or add these extra touches, they’ll look as irresistible as they taste!

For the Brioche Dough:

• 500 grams of all-purpose flour (T55)
• 60 grams of granulated sugar
• 1 packet of vanilla sugar
• 1 teaspoon of salt
• 6 large eggs
• 250 grams of unsalted butter, softened (82% fat content)
• 20 grams of fresh yeast (or 8 grams of dry yeast dissolved in 3 tablespoons of lukewarm milk)

Instructions for Brioche Dough:

1. Make the dough: In the bowl of a stand mixer, combine the salt, flour, sugars, eggs, and yeast. Mix and knead for about 5 minutes until the dough begins to come together. Gradually add the softened butter in small pieces, continuing to knead until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky.
2. First rise: Form the dough into a ball and place it in a lightly floured bowl. Cover with plastic wrap and a clean kitchen towel. Let it rise for 1 hour at room temperature until it has doubled in size.
3. Chill the dough: After the dough has risen, punch it down to release the air, then form it back into a ball. Cover it again and refrigerate for at least 2 hours, or longer if you have time. This resting period is crucial because the dough will be much easier to handle when cold.

For the Pastry Cream:

• 250 milliliters of milk
• 50 grams of sugar
• 1 vanilla bean, split and seeds scraped
• 25 grams of cornstarch
• 3 egg yolks
• 25 grams of unsalted butter

Instructions for Pastry Cream:

1. Heat the milk: In a saucepan, bring the milk and the vanilla bean (with its seeds) to a gentle simmer. Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a separate bowl until smooth.
2. Combine and thicken: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
3. Finish the cream: Once the cream has thickened, remove it from the heat and stir in the butter until fully melted and incorporated. Transfer the pastry cream to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and refrigerate until cool.

Assembling the Swiss Brioches:

1. Roll out the dough: Once the dough has chilled, roll it out on a lightly floured surface into a large rectangle. Spread the cooled pastry cream evenly over the surface, leaving a small border around the edges. Sprinkle chocolate chips over the cream.
2. Fold and cut: Fold the dough in half to cover the filling, then gently press down to seal the edges. Cut the folded dough into rectangular pieces.
3. Second rise: Place the cut pieces onto a baking sheet lined with parchment paper. Cover with a towel and let them rise for 1½ hours, or until they have puffed up.
4. Bake: Preheat the oven to 180°C (350°F). Brush the tops of the brioches with a mixture of egg yolk and 1 tablespoon of milk for a golden finish. Bake for about 15 minutes or until golden brown and fully baked.

Enjoy your delicious homemade Swiss brioches!