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Brioche Arrotolate con Crema di Vaniglia e Gocce di Cioccolato appena sfornata

Brioche Arrotolate Crema di Vaniglia & Gocce di Cioccolato

Delightful brioche with a rich vanilla cream filling and chocolate chips, perfect for gatherings or cozy weekends.
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Prep Time 3 hours 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: French, Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Pastry Cream
  • 200 ml whole milk Use fresh milk for the best flavor
  • 1 teaspoon pure vanilla extract Real vanilla makes a big difference
  • 2 large egg yolks Save the egg whites for a meringue
  • 45 g granulated sugar Adjust sugar based on your taste
  • 20 g cornstarch This helps thicken the cream perfectly
  • 20 g unsalted butter Always use unsalted butter for better control of seasoning
For the Brioche Dough
  • 250 ml lukewarm whole milk Ensure it’s not too hot to avoid killing the yeast
  • 50 ml heavy cream This adds richness to the brioche
  • 75 g granulated sugar You can reduce this for less sweetness
  • 7 g instant dry yeast Check the expiration date for the best rise
  • 40 g active sourdough starter Give it a good feed the night before using
  • 3 g fine salt Salt is crucial to enhance flavors
  • 165 g bread flour Use a high-quality flour for better texture
  • 385 g all-purpose flour Sifting helps the flour mix better
  • 70 g softened unsalted butter Make sure it’s really soft for easy incorporation
  • 130 g dark chocolate chips Use semi-sweet or dark, depending on your family’s preference
  • 1 large egg for egg wash, beat it well for a shiny finish
For the Syrup
  • 2 tablespoons sugar This adds a nice gloss
  • 2 tablespoons boiling water Add the sugar to the water for a quick syrup

Method
 

Preparation of Pastry Cream
  1. In a saucepan, heat the milk with the vanilla until it just starts to simmer.
  2. Whisk the egg yolks with the sugar until light in color, then add the cornstarch.
  3. Slowly pour the hot milk into the yolk mixture while whisking vigorously.
  4. Return the mixture to the saucepan, cooking for 4-5 minutes until thickened.
  5. Remove from heat, stir in the butter, and cover with plastic wrap, pressing it directly against the surface.
  6. Refrigerate for at least 4 hours or ideally overnight.
Preparation of Brioche Dough
  1. In the bowl of a stand mixer, combine the lukewarm milk, heavy cream, sugar, and yeast.
  2. Add the flours and salt, mixing until just combined.
  3. Knead on low speed for 3 minutes, then increase to medium speed and knead for another 3 minutes.
  4. Gradually incorporate the softened butter, kneading for 6-10 minutes until you have a smooth dough.
  5. Shape it into a ball, place it in an oiled bowl, cover, and let it rise for 1 hour and 15 minutes to 1 hour and 30 minutes at 75-80°F, until doubled in size.
Shaping and Baking Brioche
  1. Roll the dough into a rectangle about 24x16 inches.
  2. Spread the chilled pastry cream evenly across the dough, then sprinkle with chocolate chips.
  3. Fold the dough into thirds like a letter, and cut into strips about 1.2 inches wide.
  4. Twist each strip and coil each one into a spiral shape.
  5. Place the shaped brioche on a lined baking sheet.
  6. Let them rise for another 40-60 minutes at a temperature of about 75°F until puffed.
  7. Preheat the oven to 400°F.
  8. Brush with the egg wash and bake for 13-15 minutes, or until golden brown.
  9. Once baked, brush with the syrup made from dissolving 2 tablespoons of sugar in 2 tablespoons of boiling water for that enticing shine.

Notes

Serve warm from the oven. Store in an airtight container at room temperature for up to two days. To reheat, pop in the oven at 350°F for about 5 minutes.