Delicate Swiss brioche filled with vanilla custard and chocolate chips

Treat yourself to the luxurious taste of Swiss briocheA delicate and moist treat, 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 treat. Whether you serve them for breakfast, as a special dessert, or simply 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 from fresh vanilla beans, this homemade custard adds a layer of rich, creamy flavor to the inside of the brioche.
• Chocolate surprise: Each bite reveals a delicious surprise of melted chocolate chips, perfectly complementing the vanilla cream.
• Perfect for all occasions: Whether for a special brunch, a holiday treat or an afternoon snack, these buns are versatile and always a crowd pleaser.

Perfect opportunity:

These Swiss brioche with vanilla and chocolate cream are ideal for:

• Breakfast or brunch: Serve these warm buns as a luxurious addition to your breakfast or brunch table.
• Afternoon tea: Pair them with a hot cup of tea or coffee for a delicious snack.
• Special Celebrations: Perfect for holidays, birthdays or any special occasion, these buns make a beautiful and delicious centerpiece.
• Offer a gift: Wrap them in a pretty box for a thoughtful homemade gift that's sure to be appreciated.

Decorating tips:

• Brushed with syrup: After baking, brush the top with a light layer of maple syrup or a simple sugar glaze for added shine and sweetness.
• Sprinkle with icing sugar: Dust the cooled buns with a light dusting of icing sugar for a classic, elegant look.
• Serve with fresh berries: Add some fresh berries on the side for a pop of color and a burst of fruity flavor.

Ingredients:

For the brioche dough:

• 350 g wheat flour (type 550)
• 30 g sugar
• 1 pinch of salt
• 1 teaspoon dry yeast
• 100 ml of lukewarm milk
• 2 large eggs, at room temperature
• 100 g unsalted butter, softened

For the vanilla cream:

• 300 ml of milk
• 3 large egg yolks
• 50 g granulated sugar
• 30 g cornstarch
• 1 vanilla pod (seeds scraped)

For the filling:

• 100 g chocolate chips or chopped dark chocolate

For brushing:

• 1 egg + 1 teaspoon milk (whisk together)

Instructions:

1. Prepare the brioche dough:
   • Sift 350g plain flour into a large bowl. Make a well in the centre and add 1 teaspoon of dried yeast, a pinch of sugar and a few tablespoons of warm milk. Stir briefly to combine, then leave the mixture to sit for about 10 minutes until frothy.
   • Add to the yeast mixture 30 g of sugar, 2 large eggs, a pinch of salt and the softened butter. Gradually pour in the rest of the lukewarm milk while mixing. Knead the mixture by hand or with a mixer until you obtain a smooth and elastic dough.
   • Cover the dough with a clean cloth and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
2. Prepare the vanilla cream:
   • In a saucepan, heat 300 ml of milk with the scraped seeds of a vanilla pod until the mixture begins to simmer.
   • In a separate bowl, whisk together 3 egg yolks, 50g sugar and 30g cornstarch until smooth and creamy.
   • Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
   • Remove the vanilla custard from the heat and transfer to a bowl. Cover the surface with plastic wrap to prevent a crust from forming and let cool completely.

3. 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 the cream with 100 g of chocolate chips or chopped dark chocolate.
   • Fold the dough lengthwise over the filling, sealing the edges by gently pressing them together.
   • Cut the filled dough into long strips. Lift each strip and stretch it slightly to thin it, then place them on a baking sheet lined with parchment paper.
   • Cover the strips with a cloth and let them rise for another 30 minutes.

4. 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 to 25 minutes or until the brioche is golden brown and cooked through.
   • After baking, let the buns cool slightly on a rack before brushing them with maple syrup or a light sugar glaze.

Enjoy your Swiss brioche with vanilla and chocolate cream: a perfect blend of softness, sweetness and chocolatey delight!