Prep time: 30mins | Rest time: 2h30 | Cook time: 20mins
Moist and fluffy, it goes with a cup of milk… yummy!
After 2 consecutive days where my son asked me to have a brioche for snack time. He sounds like “Mom, I want brioche for snack today”, Mom, yesterday you told me we could make a brioche”, “Come on, are we going to make that brioche today” I didn’t have no choice anymore, just to make him one. I wanted something more, gourmet. Something with cream and why not chocolate. So here I am, doing this recipe of cream and chocolate chip brioche.
Cream and chocolate chip brioche.
For the recipe of brioche dough, you can go in one of my other article
For the pastry cream
250 ml of whole milk
150 ml of whipping cream
Half of vanilla pod
120 g of sugar
1 egg + 3 yolks
30 g of flour
Once you followed the instructions for the brioche. Prepare the pastry cream:
In a bowl, mix the sugar, the eggs and add the flour. In a saucepan heat the milk, the cream and the vanilla pod.
Once it is hot, pour in the mixture of eggs and sugar. Mix everything and put back in the saucepan, heat until the cream is thick. Put aside in a bowl until the cream cools down.
When the dough is ready. Roll out in a rectangular shape. Put the cream all over the dough and spread some chocolate chip. roll it up tightly until it forms on a very long roll. Then slice it into rolls.
Preheat the oven at 180°C
Dispose them on a baking sheet lined with parchment paper. Cover and let rise again 30mins. When the rolls have risen, brush the top of each roll with a beaten egg. bake them up until they are slightly golden on top and cooked through on the inside around 20mins. Then pull them out and place the rolls on a cooling rack