Vanilla Pastry Cream Filled

 

Vanilla Pastry Cream Filled Brioche with Chocolate Chips

Imagine biting into a soft, buttery brioche roll, filled with creamy, velvety vanilla pastry cream, and dotted with rich chocolate chips. This indulgent Vanilla Pastry Cream Filled Brioche with Chocolate Chips is perfect for breakfast, brunch, or a special dessert. The combination of light, fluffy brioche, smooth pastry cream, and the sweetness of chocolate creates a heavenly treat that’s sure to impress.

Why You’ll Love This Recipe:

• Decadent and Luxurious: Creamy vanilla custard and chocolate chips turn brioche into an irresistible treat.
• Perfect for Special Occasions: Whether it’s a brunch gathering or an indulgent breakfast, these brioche rolls elevate any event.
• Make-Ahead Friendly: Both the pastry cream and brioche dough can be prepared in advance, making assembly a breeze.

Ingredients:

For the Brioche Dough:

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk (warm)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup mini chocolate chips

For the Vanilla Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 4 large egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter

For Assembly:

• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting, optional)
• Melted chocolate (for drizzling, optional)

Equipment Needed:

• Stand mixer (optional but helpful)
• Rolling pin
• Saucepan for pastry cream
• Baking sheet
• Piping bag or plastic ziplock bag for filling

Step-by-Step Instructions:

Step 1: Make the Brioche Dough

• Activate the Yeast: In a small bowl, combine the warm milk and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
• Mix the Dry Ingredients: In a stand mixer with a dough hook attachment (or in a large mixing bowl if kneading by hand), combine the flour, sugar, and salt. Stir to combine.
• Add Wet Ingredients: Add the eggs, vanilla extract, and the yeast mixture into the dry ingredients. Mix on low speed until the dough starts to come together.
• Incorporate Butter: Gradually add the softened butter to the dough, a little at a time, until fully incorporated. Continue kneading for about 8-10 minutes (or 12-15 minutes by hand), until the dough is smooth and elastic.
• First Rise: Transfer the dough to a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2: Make the Vanilla Pastry Cream

• Heat the Milk: In a medium saucepan, heat the milk and vanilla bean (split and seeds scraped) or vanilla extract over medium heat until it just starts to simmer. Remove from heat and let it infuse.
• Whisk the Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
• Temper the Egg Mixture: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
• Cook the Cream: Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens to a pudding-like consistency (about 2-3 minutes).
• Add Butter: Remove from heat and stir in the butter until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to avoid a skin forming), and chill in the fridge until ready to use.

Step 3: Shape the Brioche

• Punch Down the Dough: Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface to about 1/2 inch thickness.
• Cut and Fill: Using a cookie cutter or a glass, cut out rounds of dough (about 3 inches in diameter). Place about 1 tablespoon of pastry cream in the center of each round, followed by a few chocolate chips. Fold the dough over the filling and pinch the edges to seal, forming a ball.
• Second Rise: Place the filled dough balls, seam side down, on a lined baking sheet. Cover with a towel and let them rise for another 30 minutes.

Step 4: Bake the Brioche

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Egg Wash: Brush the tops of the brioche rolls with the beaten egg wash for a golden finish.
• Bake: Bake the brioche rolls for 15-18 minutes, or until golden brown and puffed up. Remove from the oven and let cool slightly.

Step 5: Final Touches

• Fill with Pastry Cream: If you prefer, use a piping bag to inject additional vanilla pastry cream into the center of the brioche rolls after baking.
• Optional Toppings: Dust with powdered sugar or drizzle with melted chocolate for an extra touch of indulgence.
• Serve: Enjoy your Vanilla Pastry Cream Filled Brioche with Chocolate Chips warm or at room temperature. These are best enjoyed the day they’re baked, but can be stored in an airtight container for up to 2 days.

Tips for the Best Brioche:

• Use Room Temperature Ingredients: This helps the dough and pastry cream come together more smoothly.
• Patience is Key: Brioche dough is enriched with butter, so it may take a bit longer to rise than regular bread. Give it time!
• Chill the Pastry Cream: Make sure your pastry cream is completely chilled before using to prevent it from oozing out of the dough.

Conclusion:

This Vanilla Pastry Cream Filled Brioche with Chocolate Chips is a show-stopping treat that will delight everyone who tries it. The soft, fluffy brioche pairs beautifully with the rich, creamy pastry cream and the sweetness of the chocolate chips. Whether you’re making this for breakfast, brunch, or a special dessert, it’s sure to become a favorite.

For more brioche recipes and pastry ideas, don’t forget to subscribe to our blog and follow us on social media. Share your creations with us using #BriocheDreams. Enjoy baking!