Recipes / Swiss chocolate and custard brioche
Video coming soon
THE RECIPE NOTEBOOK A RECIPE TO SHARE
Swiss chocolate and custard brioche
Soft brioche, a layer of vanilla custard and plenty of chocolate chips make a lovely homemade treat. Allow time for the dough to rise and the custard to chill.
Choose your quantities, tick off the ingredients and start cooking.
Ingredients
The brioche dough
The custard
To assemble
How do I adjust the quantities?
Makes 6 pastries for the original quantities. The slider adjusts whole batches. Adjust your tin and cooking time as needed.
0 ingrédient sur 6 coché
Make the brioche
Put all the dough ingredients except the butter in a stand mixer bowl. Knead for 5 minutes. Add the butter in pieces and keep kneading until the dough comes away from the sides. Cover and leave to rise for 2 hours at room temperature. Knock back the dough and shape into a ball.
Make the custard
Heat the milk and vanilla powder to boiling point. Meanwhile, whisk the yolks and sugar until pale, then mix in the cornflour. Pour the hot milk over the mixture, whisking. Return to the pan and thicken over a medium heat, stirring constantly. Remove from the heat and mix in the butter. Transfer to a bowl, cover the surface with cling film, cool and chill for several hours.
Shape the pastries
Roll the dough into a large rectangle. Spread with a generous layer of custard and scatter over chocolate chips. Fold in half lengthways and cut into 6 rectangles.
Prove and bake
Place on a lined baking tray and leave to rise for 1 hour. Beat the egg yolk and brush over the pastries. Bake for 15 minutes in an oven preheated to 175°C. Enjoy!
Enjoy!
Ingredient information is based on the listed ingredients and does not cover possible traces. Check product labels; the absence of an icon does not guarantee the absence of an allergen.