Rolled Brioches with Vanilla Cream & Chocolate Chips
Immerse yourself in the gourmet world of these rolled brioches that harmoniously blend the lightness of an airy dough with the smoothness of vanilla pastry cream and the intensity of chocolate chips. A sophisticated creation that turns every bite into a moment of pure delight. The spiral shaping technique reveals delicate layers where textures and flavors mingle. These exceptional brioches require some patience but generously reward the efforts made. They are perfect for brightening up breakfasts or impressing on special occasions.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the pastry cream: In a saucepan, heat the milk with vanilla until it begins to simmer. Whisk the egg yolks with sugar until pale, add cornstarch. Pour the hot milk in a thin stream over the yolks while whisking vigorously. Return to the saucepan and cook for 4-5 minutes while whisking until thickened. Remove from heat, incorporate the butter then cover with plastic wrap touching the surface and refrigerate for 4 hours (ideally overnight).
- 2
Prepare the brioche dough: In the mixer bowl, mix milk, cream, sugar and yeast. Add flours and salt, knead 3 min low speed + 3 min medium speed. Incorporate butter gradually, knead 6-10 min until beautiful texture. Form a ball, place in an oiled bowl, cover and let rise 1h15-1h30 at 25-28°C until doubled.
- 3
Shape the brioches: Roll out the dough into a 60x40 cm rectangle. Spread the cold pastry cream evenly. Sprinkle with chocolate chips. Fold in three like a letter, then cut 8-10 strips of 3 cm. Twist each strip and roll into a spiral.
- 4
Bake the brioches: Arrange on lined baking sheet, let rise 40-60 min at 24-26°C. Preheat oven to 200°C. Brush with egg and bake 13-15 minutes until golden brown. Brush with syrup (2 tbsp sugar + 2 tbsp boiling water) for shine.
- Pastry cream: Preparing it the day before allows for optimal texture
- Temperature: Respect temperatures for perfect yeast development
- Kneading: The dough should pull away from the sides and be elastic
- Shaping: Don't tighten the spirals too much to allow rising
- Enjoy these brioches warm, when the chocolate is still melted. They are perfect as is or accompanied by black coffee to balance the sweetness.
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