Make the Pastry Cream:
Heat the milk in a saucepan until it begins to boil.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually add the hot milk to the egg mixture, stirring constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until the cream thickens.
Remove from heat, stir in butter, cover with plastic wrap (touching the surface to prevent a skin from forming), and cool completely in the fridge.
Prepare the Brioche Dough:
Dissolve the yeast in lukewarm milk and let it sit for 3 minutes.
In a mixing bowl, combine flour, salt, eggs, and the activated yeast mixture.
Start kneading, then add the vanilla butter gradually, continuing to knead until the dough is smooth and comes away from the bowl’s sides. If the dough is too sticky, add a little extra flour.
Oil your hands, form the dough into a ball, and let it rest for 1 hour, or until doubled in size.
Tip: To speed up the fermentation, place the dough in the oven (turned off) with a bowl of hot water.
Shape and Fill the Brioche:
Punch down the risen dough and roll it into a rectangle, approximately 28 x 45 cm (11 x 18 inches).
Gently stir the chilled pastry cream to relax it, then spread it over half of the dough.
Sprinkle chocolate chips generously over the cream, then fold the other half of the dough over the filling.
Cut the filled dough into strips about 5 cm (2 inches) wide.
Rest, Glaze, and Bake:
Cover the brioche strips and let them rest for another 30 minutes.
Preheat the oven to 180°C (350°F).
Brush the brioche with the egg yolk and milk glaze.
Bake for 12 to 15 minutes or until golden brown.
Cool and Serve:
Once out of the oven, cover the brioche with a cloth to maintain softness. Serve warm or at room temperature.
Serving Suggestions
Serve with a dusting of powdered sugar or alongside fresh berries for added flavor.
Pair with coffee or a glass of cold milk for a complete treat.
Cooking Tips
Ensure the milk is not too hot when adding to the eggs to avoid curdling the mixture.
Allow sufficient resting time for the dough to ensure a light, fluffy texture.
Customize the filling with additional nuts, dried fruits, or other flavors if desired.
Nutritional Benefits
Provides a source of protein from eggs and milk.
Rich in carbohydrates, making it a great energy-boosting snack.
Dietary Information
Contains gluten, dairy, and eggs; not suitable for vegan or gluten-free diets.
Nutritional Facts (per serving, estimated)
Calories: 250
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Sugars: 10g
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven to refresh the texture.
Why You’ll Love This Recipe
The brioche is tender, soft, and rich in flavor, complemented perfectly by the silky vanilla pastry cream and bursts of chocolate chips.
It’s versatile enough for breakfast, snack, or dessert.
The recipe is easy to follow, with straightforward steps that result in an impressive pastry.
Homemade pastry cream and freshly baked brioche bring a bakery-quality experience to your home.
Conclusion
This Vanilla Pastry Cream Filled Brioche with Chocolate Chips is a delightful combination of soft, airy brioche, creamy vanilla filling, and sweet chocolate. With its rich flavors and beautiful presentation, it’s a perfect treat for special occasions or just when you want to indulge. Your kitchen will be filled with the irresistible aroma of fresh pastry, and every bite will remind you why homemade always tastes best.
Frequently Asked Questions
Can I make the dough in advance?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling and filling.
Can I use instant yeast instead of baker’s yeast?
Yes, instant yeast can be used. If using instant yeast, skip the activation step with warm milk.
Can I substitute cornstarch in the pastry cream?
Yes, you can use flour as a substitute, though the texture may vary slightly.
How do I prevent the pastry cream from forming a skin?
Cover it directly with plastic wrap, ensuring the wrap touches the surface of the cream.
Can I add other fillings?
Absolutely! You can add chopped nuts, dried fruits, or other flavors like cinnamon or orange zest.
Can I freeze the brioche?
Yes, the brioche can be frozen. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat before serving.
Is it possible to make the recipe dairy-free?
Yes, you can use plant-based milk and vegan butter substitutes to make it dairy-free.
Can I make the brioche without eggs?
You can try using egg substitutes like applesauce or flax eggs, but it will alter the texture.
How do I know when the brioche is fully baked?
The brioche should be golden brown on top and sound hollow when tapped on the bottom.
What’s the best way to reheat leftover brioche?
Reheat in the oven at 150°C (300°F) for a few minutes until warmed through to maintain the soft texture.
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