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Vanilla Cream & Chocolate Chip Swirled Brioche

A delightful treat combining soft, fluffy brioche with creamy vanilla and rich chocolate chips, perfect for brunches or as a special dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 10 servings
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Liquids/Dairy
  • 200 ml Whole Milk Use at room temperature. Can substitute with almond milk for a dairy-free option.
Sugars
  • 45 g Granulated Sugar (for cream) Necessary for sweetness and activating yeast.
  • 75 g Granulated Sugar (for dough) Important for brioche flavor.
Flours
  • 165 g T45 All-purpose Flour Use for a lighter texture.
  • 385 g All-purpose Flour Can substitute with bread flour.
Fat
  • 70 g Unsalted Butter Should be softened for easy mixing.
Eggs
  • 2 large Egg Yolks For the vanilla cream.
Optional Ingredients
  • 130 g Dark Chocolate Chips Can substitute with white chocolate chips or dried fruit.
Other
  • 1 teaspoon Pure Vanilla Extract For flavor.
  • 1 teaspoon Instant Yeast For activating dough.
  • 1 teaspoon Salt For flavor.
  • 30 g Cornstarch Used to thicken the cream.

Method
 

Preparation
  1. Start by whisking together the egg yolks, sugar, and cornstarch in a bowl. Gradually add the 250ml of warm milk and blend until smooth.
  2. Cook over medium heat while stirring constantly until it thickens and bubbles, about 5-7 minutes.
  3. In another bowl, combine the warm milk and instant yeast. Let it sit for about 5 minutes until frothy.
Making the Dough
  1. In a large mixing bowl, combine the flour, salt, and sugar. Create a well in the center, adding the yeast mixture, soft butter, and levain.
  2. Mix everything together until a dough forms, about 5 minutes of hand-kneading.
Rising
  1. Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size.
  2. Once risen, gently punch the dough down to release air. Fold in the chocolate chips evenly throughout the dough.
Shaping
  1. Roll out the dough into a rectangle on a floured surface. Spread the vanilla cream on top and roll it into a log.
  2. Slice the log down the middle and twist it to create swirls.
Final Rise and Bake
  1. Place the twisted dough in a greased loaf pan and let it rise for another 30-45 minutes. Preheat your oven to 180°C (350°F) during this time.
  2. Bake the brioche for 30 minutes until golden brown.

Notes

Slice the brioche thickly for a generous portion. Serve warm with butter or jam, and garnish with powdered sugar.