PAINS SUISSES AU CHOCOLAT

These Chocolate Chip Vanilla Custard Brioches have a light, fluffy dough with a rich chocolate center. Enjoy them in the morning or as an afternoon indulgence; these pastries are sure to satisfy your cravings for a delectable chocolate-infused delight.

INGREDIENTS

For the brioche dough:

250g all-purpose flour

2 Tablespoons sugar

1 teaspoon salt

10g yeast

3 eggs, beaten

2/3 cup unsalted butter, softened and diced

For the vanilla custard (pastry cream):

1 cup + 2 teaspoons whole milk

1 teaspoon butter

1 tablespoon vanilla extract

2 egg yolks

1/4 cup sugar

3 Tablespoons cornstarch

1 Tablespoon all-purpose flour

For the filling and brushing:

3/4 cup mini chocolate chips

1/4 cup sugar

1/4 cup water

1 large egg , beaten

INSTRUCTIONS

Firstly, in the bowl of stand mixer, whisk together flour, sugar, salt and yeast.

Add the eggs and knead for about 2-3 minutes at medium speed, until the dough become strong and thick.

Incorporate the diced softened butter in several additions while the kitchen aid is running at medium speed. Knead until butter is completely incorporated and the dough becomes dense, smooth and slightly sticky, about 20 minutes.

Place the dough in a clean medium size bowl, cover with cling film and let rise in a warm room for about 2 hours or until the dough has doubled in size.

Flatten the dough in a thick rectangle, wrap with cling film and place in the refrigerator for about 40 minutes.

For the vanilla custard, heat milk and butter on medium heat. Add the vanilla extract.

In a separate bowl, whisk the yolks with sugar. Pour in the flour and cornstarch, and whisk until well combined.

When the milk is bubbling, pour the milk over the egg mixture in a few additions until well combined.

Pour the mixture back in the pan on low-medium heat, and keep whisking until it thickens.

Transfer into a clean bowl, cover with cling film, making contact with the vanilla custard. Place in the refrigerator until ready to use.

For the filling and brushing, remove the dough from the fridge and roll it out on a clean surface covered with parchment paper. Cover half of the dough with the custard vanilla, lengthwise.

Sprinkle the chocolate chips over, and gently use the rolling pin to make pressure so the chocolate chips make contact in the custard.

Fold in the empty side of the dough over the garnished one, and flatten the top part with your hands to empty the possible air bubbles. Gently flatten with a rolling pin to make sure the surface is smooth.

Using a sharp knife, divide the dough into 8 equal rectangles. Place each piece on a prepared baking sheet lined with parchment paper, ensuring adequate spacing. Cover with cling film and allow them to rise for 2 hours.

For the syrup, bring sugar and water to a boil in a small saucepan until the sugar dissolves completely. Let it cool.

Once the brioches have risen, brush them with a mixture of beaten egg and yolk, then bake in a preheated oven at 180°C for 10-12 minutes or until they turn a golden-brown color.

Take them out of the oven and immediately brush them with the prepared syrup. Allow them to cool completely before serving.

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