The literal translation of Brioches swisses is Swiss brioches or Switzerland’s brioches but these brioches are not from Switzerland, isn’t that weird? Anyways they are called Swiss brioches, no matter what is the origin!
Swiss brioche is an excellent viennoiserie, that is usually served for breakfast or snack.
The video recipe is here: https://youtu.be/7JNsUaM536A
The video recipe here: https://youtu.be/lJgSzyxXmGg
Brioches with Pastry Cream and Chocolate Chips – Swiss Brioches
Ingredients
Brioche dough
- 2 cups all purpose flour
- 2 eggs
- 1 tbsp dry active yeast
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
Filling
- About 1 cup Pastry cream (please see recipe link above)
- Around 1/2 cup chocolate chips (I have used mini semi sweet chocolate morsels)
Egg wash
- 1 egg yolk
- 1 tbsp milk
For the finish
- About 2 tbsp or less simple syrup or use any syrup that you have in hands
Instructions
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Put 1 tbsp dry active yeast in 2 tbsp warm water. Let proof.
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In a bowl of a stand mixer, put butter, salt and sugar.
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Mix with the flat beater attachment or hook attachment.
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Add the 2 eggs and vanilla extract then mix more. The mixture may not look homogeneous but it will be after adding flour.
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Add 1 cup flour first and the yeast mixture.
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Mix everything.
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Add the rest of the flour 1/2 cup at the time and mix everything well. Make sure you scrape the sides of the bowl to gather the dough.
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Sprinkle some flour on the very soft and sticky dough then gather the it into a ball.
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Cover the dough in the same bowl (or another bowl) with plastic wrap and kitchen towel.
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Let rise until doubled in volume.
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Sprinkle flour on a working board.
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Use a rolling pin to roll out the dough into a thin rectangle shape.
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Spread pastry cream on half of the rectangle of dough(lenghthwise).
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Put chocolate chips on the pastry cream.
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Use the back of the spoon to gently press on the chocolate chips and make sure they stick to the cream.
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Fold the other half of the rectangle of dough on the chocolate pastry cream.
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Seal all the edges.
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Use a knife to trim 3 sides of the rectangle to make it nicer if you want or just make it nice by hands.
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With a knife, cut the long rectangle into smaller rectangles (about 3 fingers wide).
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Place the cut out pieces on a baking sheet lined with parchment paper. Make sure to leave space between them.
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Cover with kitchen towel and let rise for about 30 minutes.
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Brush the brioche with egg wash.
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Bake in a 350°F preheated oven for about 15 to 20 minutes (depending on your oven) or until golden. You may place under the broiler in the last 5 minutes of baking.
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Brush the Brioche top with syrup.
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Enjoy.
Recipe Notes
- Note that after baking the Swiss brioches, you many notice some of the pastry cream and chocolate chips come out. Use a spatula and try to push both pastry cream and chocolate chips inside.
- You can stick some more chocolate chips on the sides of each brioche to hide any imperfections.