This recipe for vanilla cream brioche combines soft, fluffy brioche rolls with a rich, creamy vanilla pastry cream filling. The brioche is made from a buttery dough that rises twice to ensure a light, airy texture, while the vanilla cream filling brings a smooth and indulgent contrast. Perfect for breakfast, dessert, or as an afternoon treat, these vanilla cream brioches are an absolute delight and are sure to impress your family or guests with their bakery-quality flavor.
Why You’ll Love This Recipe
These vanilla cream brioches offer the perfect balance between the tender, slightly sweet dough and the creamy richness of the vanilla filling. The brioche dough is buttery and soft, while the vanilla cream is smooth, rich, and infused with the fragrant aroma of vanilla. This recipe is versatile—you can serve the brioches warm or at room temperature, making them a perfect treat for any time of day. Despite their elegant appearance, they are relatively easy to make, especially if you’re familiar with working with yeast doughs.
Perfect Occasion to Make This Recipe
These vanilla cream brioches are ideal for brunch gatherings, holiday breakfasts, or special afternoon tea sessions. Their elegant presentation also makes them a great choice for dessert, particularly when you want to serve something homemade but impressive. Whether you’re preparing them for a family gathering or just for yourself, these brioches are a fantastic way to enjoy the indulgent flavors of vanilla and soft, fluffy bread.
Decoration Tips
Once the brioches have been baked, you can sprinkle them with a light dusting of powdered sugar for a simple yet elegant finish. If you want to elevate their appearance, you can drizzle a thin vanilla glaze over the top. Another option is to pipe a small swirl of whipped cream on top for extra indulgence. These brioches are already beautiful on their own, with their golden-brown exterior and soft, pillowy texture, but these small decorative touches can add a little extra charm.
Ingredients:
For the brioche dough:
- 500 g flour
- 30 g sugar
- 15 g fresh yeast
- 2 eggs
- 10 g salt
- 220 g milk
- 100 g butter, softened
For the vanilla cream:
- 400 g milk
- 4 egg yolks
- 80 g sugar
- 30 g cornstarch
- 1 vanilla bean or 1 teaspoon vanilla extract
- 50 g butter
Method:
- Prepare the vanilla cream:
- In a saucepan, combine the milk, egg yolks, sugar, cornstarch, and vanilla (bean or extract). Whisk the mixture well.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens.
- Remove from heat and stir in the butter until fully incorporated. Cover the cream with plastic wrap (directly on the surface to prevent a skin from forming) and let it cool to room temperature.
- Prepare the brioche dough:
- In the bowl of a stand mixer, combine the flour, sugar, fresh yeast, eggs, salt, and milk. Knead the dough on medium speed until it begins to come together.
- Gradually add the softened butter and continue kneading until the dough is smooth and pulls away from the sides of the bowl.
- Cover the bowl and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
- Shape the brioches:
- Once the dough has risen, punch it down to release the air and divide it into 10 equal portions.
- Shape each portion into a ball and place them on a baking sheet lined with parchment paper.
- Cover the dough balls and let them rise again until they double in size, about 1 hour.
- Bake the brioches:
- Preheat the oven to 175°C (350°F).
- Brush the brioches with a beaten egg to give them a shiny, golden finish.
- Bake the brioches for about 15 minutes, or until golden brown and fully cooked through.
- Assemble:
- Once the brioches have cooled, slice them open and fill with the vanilla cream.
Enjoy! These vanilla cream brioches are soft, fluffy, and filled with a rich vanilla pastry cream—perfect for a sweet breakfast or dessert.
