Brioche alla Crema Vaniglia con Gocce di Cioccolato

A rich and delightful brioche filled with creamy vanilla and chocolate chips, perfect for family gatherings.

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Prep Time 50

Cook Time 15

Total Time 1 30

Servings: 8 slices

Course: Breakfast, Dessert

Cuisine: French, Italian

Calories: 320

Ingredients Method Notes

Ingredients

Pastry Cream

200 ml whole milk Use fresh, high-quality milk for a richer taste.
1 teaspoon pure vanilla extract Adding an extra splash elevates the flavor.
2 pieces egg yolks Use room temperature eggs for better mixing.
45 g granulated sugar Adjust sugar based on your sweetness preference.
20 g cornstarch Sifting it before use can prevent lumps.
20 g unsalted butter Melt slightly for easier mixing.

Brioche Dough

250 ml warm whole milk Ensure it’s not too hot to kill the yeast.
50 ml heavy cream Whip it slightly for extra fluffiness in the dough.
75 g granulated sugar A small pinch of salt enhances sweetness.
7 g instant dry yeast Make sure it’s active by testing with warm water before use.
40 g active sourdough starter This adds a delightful tang to the brioche.
3 g fine salt Balances the flavors beautifully.
165 g all-purpose flour Sift before measuring for accurate results.
385 g Type 45 flour This French flour is perfect for rich pastries.
70 g softened unsalted butter Ensure it’s soft for easy incorporation.
130 g dark chocolate chips Use high-quality chocolate for the best taste.

Syrup

1 piece egg for brushing Adds a beautiful sheen to the crust.
2 tablespoons sugar for syrup Choose coarse sugar for added texture.
2 tablespoons boiling water This helps dissolve the sugar quickly.

Method

Prepare the pastry cream

In a saucepan, heat the milk with vanilla until just boiling.
In a bowl, whisk the egg yolks with sugar until light, then add cornstarch.
Gradually pour the hot milk over the yolks, stirring vigorously.
Return to the saucepan and cook for 4-5 minutes, or until thickened.
Stir in butter and let cool.

Make the brioche dough

In a stand mixer, combine warm milk, cream, sugar, and yeast.
Add flour and salt, mixing on low for 3 minutes and then medium for another 3 minutes.
Gradually add the butter and mix until smooth.
Transfer to an oiled bowl and let rise for 1 hour and 15-30 minutes, or until doubled.

Shape the brioche

Roll out the dough into a rectangle.
Spread the cooled pastry cream over the surface and sprinkle with chocolate chips.
Fold the dough in thirds, cut into strips, and roll each strip into spirals.

Bake the brioche

Place the spirals on a baking sheet and let rise for 40-60 minutes.
Preheat the oven to 400°F.
Brush the tops with egg wash and bake for 13-15 minutes, or until golden brown.

Glaze for shine

Brush the warm brioche with a syrup made from simmering sugar and boiling water.
Allow to cool and serve.

Notes

Store any leftover brioche in an airtight container in the refrigerator for up to 3 days. If reheating, pop it in the oven at 350°F for about 5-7 minutes. Use room-temperature ingredients for better blending.