Vanilla-chocolate brioche

Hello food lovers,

This week I have an ultra indulgent recipe that will delight young and old alike.

Perfect for a snack or a brunch. :-)

A vanilla brioche with chocolate chips.

To make this recipe you will need:

Brioche dough:

280gr of milk

7gr of dry yeast

410gr of plain flour

60gr of sugar

1 tsp of honey

5gr of salt

74gr of rapeseed oil

2 tsp of vanilla flavouring

Vanilla cream:

150gr of pastry cream mix

250gr of water

150gr of baking chocolate chips

20gr of heavy cream

We will start by preparing the brioche dough.

Brioche dough

In a bowl, place 410gr of flour.

Heat 280gr of milk in the microwave for 30 seconds at 600watt, the milk should be lukewarm, not hot. If the milk is too hot, the yeast will die.

Using the scale spoon, weigh 7gr of dry yeast.

Add 60gr of sugar.

Add 1 tsp of honey, 2 tsp of vanilla flavouring and 74gr of rapeseed oil.

Using the dough hook, knead the dough for 2 minutes at speed 1.

After the 2 minutes are up, add 5gr of salt.

Continue kneading the dough for another 10 minutes at speed 1 then 3 minutes at speed 2.

You will get a lovely smooth dough.

Shape into a ball, then cover the bowl with a damp cloth.

Let the dough rise for 1h30 at room temperature.

In the meantime, we will prepare the vanilla cream to fill our brioche.

Vanilla cream

In the mixer bowl, weigh 150gr of pastry cream mix and 250gr of cold water.

Little tip: I always mix the vanilla cream powder and water mixture a little by hand first to make sure all the powder is well combined with the water.

Then using the whisk, mix for 5 minutes at maximum speed.

Place the vanilla cream in the fridge while the brioche dough rises.

After 1h30 of rising, the brioche dough will have risen nicely.

Using a large rolling pin, roll out the dough into a 35 cm square.

Pour the vanilla cream onto the dough and spread it evenly using a small offset spatula.

Sprinkle 150gr of baking-resistant dark chocolate chips.

Roll into a log, rolling as tightly as possible.

This way you will get beautiful swirls.

Prepare a perforated baking tray with a silicone mat.

Set the adjustable ring to 23 cm in diameter.

Spray the inside of the ring with release spray to prevent the brioche from sticking during baking.

Using a serrated knife, cut rolls 5 cm thick — you should be able to make 7.

Be careful to "saw" when cutting so as not to flatten them.

Place the swirls, 1 in the centre and the other 6 arranged all around it.

No need for them to be touching, they will puff up during the next rise and during baking.

Let your brioche rise for 30 minutes at room temperature.

After 30 minutes the brioche will have risen nicely.

Preheat the oven to 170°C fan-assisted.

Using a pastry brush, brush the brioche with heavy cream.

Bake for 40 minutes in the middle of the oven.

Once your brioche is baked, remove the ring immediately and let it cool.

The brioche keeps for about 2 days in a sealed container.

There you go, I hope you enjoy this recipe. Here, this brioche recipe was a huge hit! :-)

I wish you a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.