Ingredients
Equipment
Method
Making the Dough
- Place the yeast and milk in a stand mixer.
- Cover with the flour, then add the eggs, salt, and sugar.
- Knead for about 10 minutes until the dough is homogeneous and comes away from the sides of the bowl.
- Add the butter, cut into small pieces, and knead again until the dough is elastic and forms a veil when stretched.
- Form a ball, cover with plastic wrap, and place in the fridge overnight (or for at least 2 hours if in a hurry).
Making the Custard Filling
- Heat the milk with the cream and vanilla seeds.
- Whisk the egg, yolk, and sugar.
- Add the flour and cornstarch to the egg mixture and whisk again.
- Pour half of the hot milk over the egg mixture, stir, then pour it back into the pan.
- Cook over medium heat, whisking constantly to thicken the cream.
- When the cream is ready, remove from heat and add the butter. Cover with film and place in the refrigerator to cool completely.
Assembling the Brioche
- Spread the dough into a large rectangle of 60 by 30 cm.
- Spread the cream, leaving a small space without cream, then cover with the chocolate chips.
- Fold the dough in half over the part covered with cream, lightly moisten the part not covered with cream, and close it.
- Cut out rectangles (about 13 pieces) and place them on a baking sheet covered with baking paper, spacing them well.
- Brush with egg wash, and let the dough rise for about 1.5 hours.
- Add egg wash again and bake in a preheated oven at 180°C for about 12 minutes.
- Let cool down, then enjoy!
Nutrition
Notes
These brioches are perfect for brunch or as a sweet snack at any time. Customize fillings as desired.