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Brioches Roulées Crème Vanille & Pépites de Chocolat
Flona Rose

Brioches Roulées Crème Vanille & Pépites de Chocolat

Soft, spiral-shaped brioche buns filled with vanilla pastry cream and dark chocolate chips.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 9 buns
Course: Breakfast, Dessert
Cuisine: French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 200 ml milk (for cream) whole
  • 2 egg yolks
  • 45 g sugar (for cream)
  • 20 g cornstarch
  • 20 g butter (for cream)
  • 250 ml milk (for dough) warm
  • 50 ml heavy cream
  • 75 g sugar (for dough)
  • 7 g instant yeast
  • 40 g sourdough starter active
  • 550 g flour total 165g gruau + 385g T45
  • 70 g butter (for dough) soft
  • 130 g chocolate chips dark

Equipment

  • Stand mixer
  • Saucepan
  • Baking sheet

Method
 

  1. Make Cream: Heat milk/vanilla. Whisk yolks/sugar/cornstarch. Temper eggs with hot milk, cook until thickened. Stir in butter, chill 4 hours.
  2. Mix Dough: Combine warm milk, cream, sugar, yeast. Add flours, salt. Knead 6 mins. Add butter, knead 6-10 mins. Rise 1.5 hours.
  3. Shape: Roll dough to 60x40cm. Spread cream, add chips. Fold in thirds. Cut strips, twist, and coil.
  4. Bake: Proof 40-60 mins. Egg wash. Bake at 200°C for 13-15 mins. Brush with syrup.

Notes

  • Dough uses a hybrid yeast/sourdough method for flavor and keeping quality.
  • Chill the pastry cream completely before using to prevent sliding.