Brioche Snails with Pastry Cream & Chocolate Chips
Discover a refined pastry that combines the soft sweetness of brioche with the richness of vanilla pastry cream and the crunch of chocolate chips. These brioche snails are a true invitation to indulgence, perfect for a festive breakfast or an exceptional snack. The recipe, of medium difficulty, requires a bit of patience for the rising times but the result is well worth it. With their spiral shape and generous filling, these brioche snails will surely delight all homemade pastry lovers. Follow our tips for a perfect result!
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- 1
Prepare the brioche dough: activate the yeast in warm milk with a pinch of sugar (10 min). In the mixer bowl, mix flour, sugars, and salt. Add eggs and milk/yeast mixture. Knead at low speed for 4-5 min. Incorporate soft butter and knead for 8-10 min until smooth and elastic. Form a ball, let rise for 1h30 in a warm place.
- 2
Prepare the pastry cream: bring milk and vanilla to a boil, then infuse for 10 min. Whisk egg yolks with sugar, add cornstarch. Pour hot milk while whisking. Return to saucepan and cook over medium heat until thickened, whisking constantly. Remove from heat, stir in butter. Cover with plastic wrap directly on the surface and refrigerate.
- 3
Shape the snails: punch down the dough and roll into a 35x25 cm rectangle. Spread the cold pastry cream evenly, leaving a 1 cm border. Sprinkle chocolate chips. Roll tightly from the bottom edge, seal, and cut into 2.5-3 cm slices. Place them on a baking sheet with parchment paper.
- 4
Second rise: cover and let rise for 45-60 min in a warm place. Preheat oven to 180°C. Gently brush with beaten egg and milk.
- 5
Baking: bake in the middle of the oven for 15-18 min until golden brown. Remove from oven and let cool on a wire rack before serving.
- Very cold pastry cream: essential for easy spreading and to avoid melting the butter in the dough.
- Tight rolling: the tighter the roll, the better the snails will hold their shape after baking.
- Very sharp knife: to cut clean slices without crushing the roll.
- Do not overbake: excessive baking would dry out the brioche. They should be golden and soft.
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