Chocolate Chip Vanilla Custard Brioches (Pains Suisses)

Ingredients

• 2 cup all-purpose flour (+ 1 tablespoon)
• 2 tbsp sugar (For the brioche dough)
• 1 tsp salt
• 0.35 oz fresh yeast (Crumbled)
• 3 eggs (Beaten; for the brioche dough)
• 0.667 cup unsalted butter (Softened and diced)
• 1 cup whole milk (+ 2 teaspoons; 25 cl total)
• 1 tsp butter (For the custard)
• 1 vanilla pod (Grate the seeds)
• 2 egg yolks (For the custard)
• 0.25 cup sugar (For the custard)
• 3 tbsp cornstarch (For the custard)
• 1 tbsp all-purpose flour (For the custard)
• 0.75 cup mini chocolate chips (For the filling)
• 0.25 cup sugar (For the syrup)
• 0.25 cup water (For the syrup)
• 1 large egg (Beaten together with 1 yolk for brushing)
• 1 egg yolk (Beaten together with the egg for brushing)

Steps

1. 1

   For the brioche, place the flour, sugar, salt, and crumbled yeast in the bowl of a stand mixer fitted with the paddle attachment, keeping the salt and sugar from directly interacting with the yeast. Mix briefly.

2. 2

   Add the beaten eggs and knead at medium speed for about 2–3 minutes, until the dough becomes strong and thick.

3. 3

   With the mixer running at medium speed, incorporate the softened diced butter in several additions. Continue kneading until the butter is completely incorporated and the dough is dense, smooth, and slightly sticky, about 20 minutes.

4. 4

   Transfer the dough to a clean medium bowl, cover with cling film, and let it rise in a warm room for about 2 hours, or until doubled in size.

5. 5

   Flatten the risen dough into a thick rectangle, wrap it in cling film, and refrigerate for about 40 minutes, or up to 2 hours if time permits. Transfer it to the freezer for 20 minutes.

6. 6

   For the vanilla custard, heat the milk and butter over medium heat. Add the vanilla pod and grated vanilla seeds.

7. 7

   In a separate bowl, whisk the egg yolks with the sugar. Add the flour and cornstarch, and whisk until well combined.

8. 8

   When the milk is bubbling, remove the vanilla pod. Pour the hot milk over the egg mixture in several additions, whisking until combined.

9. 9

   Return the mixture to the saucepan and cook over low-medium heat, whisking continuously until thickened.

10. 10

    Transfer the custard to a clean bowl, cover it with cling film pressed directly against the surface, and refrigerate until ready to use.

11. 11

    Remove the dough from the refrigerator and roll it on a clean surface covered with parchment paper into a large rectangle measuring 8 × 12 inches (40 × 30 cm). Cover half of the dough lengthwise with the vanilla custard.

12. 12

    Sprinkle the mini chocolate chips over the custard. Gently press with the rolling pin so the chocolate chips make contact with the custard.

13. 13

    Fold the uncovered half of the dough over the filled half. Press the top gently with your hands to remove possible air bubbles, then flatten gently with a rolling pin until smooth.

14. 14

    Using a sharp knife, cut the filled dough into 8 equal rectangles, approximately 1–1.5 inches (3–4 cm) wide. Arrange them on a parchment-lined baking sheet with space between them. Cover with cling film and let rise for 2 hours.

15. 15

    For the syrup, bring the sugar and water to a boil in a small saucepan, cooking until the sugar has completely dissolved. Let the syrup cool.

16. 16

    When the brioches have finished rising, brush them with the beaten egg and yolk. Bake in a preheated 350°F (180°C) oven for 10–12 minutes, or until golden to deep golden brown.

17. 17

    Remove the brioches from the oven and brush them with the syrup immediately. Let them cool completely before serving.

Notes

The dough requires substantial kneading and is easier to prepare with a stand mixer. The source notes that hand preparation is possible but takes longer. The structured recipe specifies 8 brioches and an approximately 8-hour total preparation time, including rising and chilling.

Nutrition per serving

• breakfast
• pastry
• baked
• French
• sweet
• vegetarian
• yeast-raised
• make-ahead