Vanilla Cream & Chocolate Chip Rolled Brioche

Why You’ll Love This Recipe

I enjoy this recipe because it feels both elegant and rewarding. The spiral shape creates beautiful layers, and the combination of creamy filling with chocolate makes every bite rich and satisfying.

I also like making these when I want something special. They work perfectly for breakfast, brunch, or even as a homemade dessert that looks impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I start by preparing the pastry cream. I heat the milk with vanilla until it just begins to simmer. In a bowl, I whisk the egg yolks and sugar until pale, then add the cornstarch. I slowly pour in the hot milk while whisking, then return everything to the saucepan and cook for about 4–5 minutes until thickened. I remove it from the heat, stir in the butter, cover it with plastic wrap directly on the surface, and chill it for several hours or overnight.

Next, I prepare the brioche dough. In a mixing bowl, I combine the warm milk, cream, sugar, and yeast. I add the flours and salt, then knead until the dough starts to come together. I gradually incorporate the butter and continue kneading until the dough becomes smooth and elastic. I form it into a ball, place it in a lightly oiled bowl, cover it, and let it rise until doubled in size.

For shaping, I roll the dough into a large rectangle. I spread the chilled pastry cream evenly over the surface and sprinkle the chocolate chips on top. I fold the dough into thirds like a letter, then cut it into strips. I twist each strip and roll it into a spiral shape.

I place the shaped brioches on a lined baking sheet and let them rise again until puffy. I brush them with egg wash, then bake in a preheated oven at 200°C (about 392°F) for 13–15 minutes until golden brown.

Once out of the oven, I make a quick syrup with sugar and boiling water and brush it over the brioches for a glossy finish.

Servings and Timing

This recipe makes about 9 brioches.

I spend around 40 minutes on preparation and 15 minutes on baking. I also allow at least 4 hours for the pastry cream to chill and about 2 hours total for dough rising, so I usually plan for a half-day process.

Variations

I like to switch the chocolate chips with raisins or candied fruit for a different flavor.

Sometimes I add citrus zest like orange or lemon to the pastry cream for a fresher taste. I also enjoy experimenting with flavors like cinnamon or orange blossom water for a unique twist.

Storage/Reheating

I store the brioches in an airtight container at room temperature for up to 2 days.

For longer storage, I refrigerate them and reheat gently in the oven or microwave before serving to bring back their softness.

I can also freeze them once cooled and reheat them directly in the oven when needed.

FAQs

Can I prepare the dough ahead of time?

Yes, I often let the dough rise slowly in the refrigerator overnight to save time the next day.

Why didn’t my dough rise properly?

I make sure the yeast is active and that the liquid isn’t too hot, as high temperatures can deactivate the yeast.

Can I use only all-purpose flour?

Yes, but I find that adding bread flour gives a lighter and more elastic texture.

How do I get soft and fluffy brioche?

I focus on proper kneading and giving the dough enough time to rise, which helps create a soft and airy texture.

Can I replace the pastry cream?

Yes, I can use chocolate spread or almond cream, but it will change the overall flavor and texture.

Conclusion

These vanilla cream and chocolate chip rolled brioches are a delicious and satisfying baking project. I love the balance of soft dough, creamy filling, and rich chocolate. Even though they take some time, the final result is absolutely worth it.