why make this recipe

Vanilla Cream & Chocolate Chip Swirled Brioche is a delightful treat that combines the rich flavor of vanilla cream with the sweet bite of chocolate chips. This beautiful bread is not only a feast for the eyes but also provides a perfect kick-start to your day when served as breakfast. The combination of flavors and textures makes this brioche a loved favorite at home, perfect for gatherings or special occasions. Whether you enjoy it fresh out of the oven or toasted with a little butter, it will surely become a regular on your table.

how to make Vanilla Cream & Chocolate Chip Swirled Brioche

Ingredients:

200ml whole milk
1 teaspoon pure vanilla extract
2 egg yolks
45g granulated sugar
20g cornstarch
20g unsalted butter
250ml warm whole milk
50ml heavy cream
75g granulated sugar
7g instant dry yeast
40g active sourdough starter
3g fine salt
165g bread flour
385g all-purpose flour
70g softened unsalted butter
130g dark chocolate chips
1 egg for egg wash
2 tablespoons sugar for syrup
2 tablespoons boiling water

Directions:

Prepare the Pâtissière Cream: Start by making the vanilla cream, or crème pâtissière, which will add a luscious layer to your brioche. In a saucepan, heat 200ml of whole milk with 1 teaspoon of pure vanilla extract. Heat it until you see bubbles starting to form, not boiling. In a separate bowl, whisk together 2 egg yolks and 45g of granulated sugar until the mixture becomes pale and thick. Add 20g of cornstarch to this mixture and combine well.
Next, pour the hot milk into the egg mixture in a slow stream while whisking vigorously. This will temper the eggs and prevent them from cooking too quickly. Once mixed, return it to the saucepan. Cook the mixture over medium heat while whisking continuously until it thickens, which should take about 4-5 minutes. When it has thickened, remove it from heat and stir in 20g of unsalted butter until it’s fully melted and incorporated. Transfer the cream to a bowl, cover with plastic wrap—making sure it touches the surface to avoid a skin forming—and refrigerate for at least 4 hours, or ideally overnight.
Prepare the Brioche Dough: In the bowl of your stand mixer, combine 250ml of warm whole milk, 50ml of heavy cream, 75g of granulated sugar, and 7g of instant dry yeast. Allow it to sit for about 5-10 minutes until it becomes foamy. Then, add 40g of active sourdough starter, 3g of fine salt, 165g of bread flour, and 385g of all-purpose flour to the pod. Attach your mixer’s hook attachment and mix on low speed for about 3 minutes. Once incorporated, increase to medium speed and continue mixing for another 3 minutes.
Slowly add 70g of softened unsalted butter, a tablespoon at a time while mixing. Mix for about 6-10 minutes until you achieve a smooth and elastic dough. The dough should be soft but not sticky. Next, form the dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm area for about 1 hour and 15 minutes to 1 hour and 30 minutes until doubled in size.
Shape the Brioche: Once the dough has risen, place it on a lightly floured surface. Roll the dough out into a rectangle about 60×40 cm (approximately 24×16 inches). Spread the chilled vanilla cream evenly over the surface, leaving a small border around the edges. Sprinkle the dark chocolate chips over the cream.
Fold the dough into thirds like a letter, sealing the edges to trap the creamy filling inside. Use a sharp knife to cut the dough into 8-10 strips, each about 3 cm wide. Twisting each strip gently will help create swirl shapes. Now, take each twisted strip and shape it into a spiral, tucking the end underneath. Place these spirals onto a lined baking tray, spacing them apart to allow for rise.
Proof and Bake: Cover the spiraled dough with a damp cloth and let them proof for about 40-60 minutes in a warm environment. While they are proofing, preheat your oven to 200°C (about 400°F). Once proofing is complete and the brioche has puffed up nicely, prepare an egg wash by whisking an egg with a splash of water. Brush the tops of the brioche lightly with the egg wash, which will give them a beautiful golden color.
Bake in the preheated oven for 13-15 minutes until they are beautifully browned. While the brioche bakes, prepare a simple syrup by dissolving 2 tablespoons of sugar in 2 tablespoons of boiling water. Once baked, remove the brioche from the oven and brush the tops with this syrup for a shiny finish.

how to serve Vanilla Cream & Chocolate Chip Swirled Brioche

Vanilla Cream & Chocolate Chip Swirled Brioche can be enjoyed warm right out of the oven, which really enhances the flavors. You can serve it as a stand-alone treat, perfect for breakfast or as an afternoon snack with your favorite tea or coffee. For an extra touch, slice the brioche and serve it toasted with a pat of butter or some additional chocolate chips melted over the top. It can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.

how to store Vanilla Cream & Chocolate Chip Swirled Brioche

To store your Vanilla Cream & Chocolate Chip Swirled Brioche, allow it to cool completely after baking. Place it in an airtight container at room temperature, and it should stay fresh for about 2-3 days. If you live in a particularly humid area, you might want to store it in the refrigerator to prevent it from becoming too soft. However, it is best enjoyed fresh, so if you have leftovers, consider slicing it and toasting it for additional flavor. You can also freeze slices; once cooled, wrap them tightly in plastic wrap and aluminum foil, and they will last in the freezer for up to 2 months. To enjoy, allow them to thaw at room temperature or reheat them in the toaster or oven.

tips to make Vanilla Cream & Chocolate Chip Swirled Brioche

Use Quality Ingredients: For the best flavor and texture, use high-quality butter, vanilla extract, and chocolate chips. This will truly enhance your brioche experience.
Don’t Rush the Proofing: Allowing the dough to rise until it has doubled is crucial. If you rush this step, your brioche may not be light and fluffy.
Keep Dough Warm: When proofing the dough, a warm, draft-free area is ideal. If your kitchen is cold, consider turning on the oven for a few minutes, then turning it off and placing the covered dough inside.
Chill the Cream Properly: Ensure the crème pâtissière is well-chilled before spreading it over the dough, as it will be easier to handle and less likely to seep out during baking.
Experiment with Shapes: Try different spiraling techniques to make the brioche visually appealing. Braiding the strips or twisting them in different patterns can add a lovely aesthetic.

variation

If you’re looking to mix it up, consider adding different ingredients! For an orange-flavored twist, add some orange zest to the vanilla cream. Alternatively, try using white chocolate chips instead of dark for a sweeter profile. You can also incorporate nuts such as chopped hazelnuts or pecans into the filling for added crunch. Finally, for a fun twist on the original recipe, make a savory version by omitting the chocolate and vanilla, and adding cheese and herbs instead.

FAQs

Q: Can I make this brioche dough ahead of time?
A: Yes, you can prepare the dough ahead of time. After making the dough, let it rise, then place it in the refrigerator for up to 24 hours. Bring it back to room temperature before shaping and baking.

Q: What can I use instead of sourdough starter?
A: If you don’t have sourdough starter, you can increase the amount of instant dry yeast to about 10g. Just ensure it properly activates in the warm milk mixture.

Q: Can I make this recipe gluten-free?
A: You can experiment with gluten-free all-purpose flour blends instead of regular all-purpose and bread flours. Ensure to add xanthan gum if your blend does not contain it to help mimic the elasticity of gluten.

Q: How do I know when my brioche is done baking?
A: The brioche is done when it is golden brown on top, and it sounds hollow when tapped on the bottom. You can also use a toothpick; if it comes out clean from the center, it’s ready!

Q: What if my dough doesn’t rise?
A: If your dough doesn’t rise, it may be due to expired yeast or not enough warmth. Ensure that you are using fresh yeast, and place the bowl in a warm spot to encourage rising.

By following these detailed steps, tips, and variations, you can easily master the art of making Vanilla Cream & Chocolate Chip Swirled Brioche! Enjoy your baking adventure!

Vanilla Cream & Chocolate Chip Swirled Brioche

Print Recipe

A delightful treat combining rich vanilla cream and chocolate chips, perfect for breakfast or as a dessert.

Author: lila-monroe
Prep Time: 105 minutes
Cook Time: 15 minutes
Total Time: 120 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

200ml whole milk
1 teaspoon pure vanilla extract
2 egg yolks
45g granulated sugar
20g cornstarch
20g unsalted butter
250ml warm whole milk
50ml heavy cream
75g granulated sugar
7g instant dry yeast
40g active sourdough starter
3g fine salt
165g bread flour
385g all-purpose flour
70g softened unsalted butter
130g dark chocolate chips
1 egg for egg wash
2 tablespoons sugar for syrup
2 tablespoons boiling water

Instructions

Prepare the Pâtissière Cream: Heat 200ml of whole milk and 1 teaspoon of vanilla extract until bubbles form. In a bowl, whisk together 2 egg yolks and 45g of sugar. Add 20g of cornstarch. Pour hot milk into the egg mixture while whisking. Cook over medium heat until thickened. Stir in 20g of butter and refrigerate for at least 4 hours.
Prepare the Brioche Dough: In a mixer, combine 250ml warm milk, 50ml heavy cream, 75g sugar, and 7g yeast. Allow to sit until foamy. Add 40g sourdough starter, 3g salt, 165g bread flour, and 385g all-purpose flour. Mix until smooth, then gradually add 70g butter. Form the dough into a ball and let rise until doubled, about 75-90 minutes.
Shape the Brioche: Roll the dough into a rectangle and spread chilled vanilla cream over it. Sprinkle dark chocolate chips. Fold the dough into thirds and slice into strips. Twist each strip and shape into spirals. Place on a lined baking tray.
Proof and Bake: Let the spirals proof for 40-60 minutes. Preheat oven to 200°C. Brush with egg wash and bake for 13-15 minutes until golden. Brush with a syrup made from 2 tablespoons sugar dissolved in 2 tablespoons boiling water.

Notes

Enjoy warm or toasted. Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 10g
Sodium: 350mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 9g
Cholesterol: 80mg

Keywords: brioche, vanilla cream, chocolate chips, breakfast, dessert