Vanilla Cream & Chocolate Chip Rolled Brioche
Soft and fluffy rolled brioche filled with vanilla pastry cream and chocolate chips perfect for a rich and indulgent breakfast
- Prep Time: 40 minutes (+ resting time)
- Cook Time: 15 minutes
- Total Time: ~5 hours (including proofing & chilling)
- Yield: 9 brioche rolls
- Category: Breakfast / Pastry
- Method: Kneading & Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Pastry Cream:
200 ml whole milk
1 tsp vanilla extract
2 egg yolks
45 g sugar
20 g cornstarch
20 g unsalted butter
Brioche Dough:
250 ml warm whole milk
50 ml heavy cream
75 g 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
Filling & Finish:
130 g Chocolate chips
1 egg (for egg wash)
2 tbsp sugar
2 tbsp boiling water
Instructions
Make the pastry cream: Heat milk with vanilla until just simmering. Whisk egg yolks and sugar until pale, then add cornstarch. Slowly pour in hot milk while whisking. Return to heat and cook 4–5 minutes until thick. Remove from heat, stir in butter, cover with plastic wrap (touching the surface), and chill for at least 4 hours or overnight.
Prepare the dough: Mix warm milk, cream, sugar, and yeast. Add flours and salt. Knead 3 minutes on low speed, then 3 minutes on medium. Gradually add butter and knead 6–10 minutes until smooth and elastic. Cover and let rise 1–1.5 hours until doubled.
Shape the brioche: Roll dough into a large rectangle (about 24×16 inches / 60×40 cm). Spread chilled pastry cream evenly and sprinkle chocolate chips. Fold the dough into thirds like a letter, cut into strips, twist, and roll into spirals.
Bake: Place on a lined baking tray and let rise 40–60 minutes. Preheat oven to 400°F (200°C). Brush with egg wash and bake 13–15 minutes until golden brown.
Finish: Mix sugar and boiling water to make a syrup and brush over warm brioche for a shiny finish.
Notes
Chilling the pastry cream overnight improves texture and flavor.
Use bread flour for a softer, stretchier brioche crumb.
Don’t overfill to prevent leaking أثناء baking.
The syrup glaze gives a professional bakery shine.
