Chocolate Chip Chinois with Pastry Cream

Ingredients

• 500 g Flour (Add 50 g more if the dough is too sticky.)
• 7 g Active dry yeast
• 20 g Sugar (For the dough.)
• 1 Egg
• 250 ml Milk (Lukewarm, for the dough.)
• 75 g Butter (Softened, for the dough.)
• 200 g Chocolate chips (For the filling.)
• Pastry cream (Thoroughly chilled, for the filling. Its preparation method is not provided in the source; see the separate ingredients below.)
• 100 g Powdered sugar (For the icing.)
• 2 c. à soupe Milk (For the icing; approximately 30 ml.)
• 3 Egg yolks (For the pastry cream.)
• 30 g Sugar (For the pastry cream.)
• 10 g Sugar (To add to the milk for the pastry cream.)
• 30 g Cornstarch (For the pastry cream.)
• 250 ml Whole milk (25 cl, for the pastry cream.)
• 1 Vanilla bean (For the pastry cream.)
• 25 g Butter (Cold, for the pastry cream.)
• Milk (A little, for brushing the brioche before baking.)
• Butter (For greasing the ring mold.)

Steps

1. 1

   Mix the active dry yeast with the lukewarm milk. Cover and let rest for 15 minutes.

2. 2

   Add the sugar, egg, flour, and softened butter to the yeast mixture.

3. 3

   Knead the dough for about 10 minutes, until it forms a ball.

4. 4

   Cover the dough with a kitchen towel and let it rest for 2 hours at room temperature.

5. 5

   After the 2-hour rest, punch down the dough and roll it out to approximately 1 cm thick.

6. 6

   Spread the thoroughly chilled pastry cream over the dough, followed by the chocolate chips.

7. 7

   Cut the filled dough into even strips approximately 5 cm wide.

8. 8

   Roll each strip up on itself, then place the rolls in a previously greased ring mold.

9. 9

   Cover again with a kitchen towel and let rest for 1 hour.

10. 10

    Brush the brioche with a little milk.

11. 11

    Bake at 180 °C for 20 to 25 minutes.

12. 12

    When removed from the oven, wait until the brioche has cooled sufficiently.

13. 13

    Mix the powdered sugar with the milk to prepare the icing, then spread it over the cooled brioche.

Notes

The source provides the ingredients for the pastry cream but not its preparation method. It must be prepared separately and completely chilled before shaping the brioche. The size of the ring mold and the exact yield are not specified; the yield is estimated at approximately 12 servings.

Nutrition per serving

• dessert
• brioche
• viennoiserie
• pastry
• French
• chocolate
• pastry cream
• oven