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Brioches Roulées Crème Vanille & Pépites de Chocolat
Emily

Brioches Roulées Crème Vanille & Pépites de Chocolat

Soft, fluffy brioche rolls filled with homemade vanilla pastry cream and dark chocolate chips. A classic French bakery treat you can make at home.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 3 hours 10 minutes
Servings: 10 rolls
Course: Breakfast
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g flour all-purpose
  • 250 ml warm milk
  • 10 g instant yeast
  • 60 g sugar
  • 1 large egg
  • 80 g butter softened
  • 250 ml milk for cream
  • 2 large egg yolks
  • 20 g cornstarch
  • 100 g chocolate chips dark

Equipment

  • Stand mixer
  • Baking Sheet
  • Saucepan

Method
 

  1. Make Cream: Whisk yolks, sugar, and cornstarch. Pour in hot milk. Cook until thick. Chill.
  2. Make Dough: Knead flour, sugar, yeast, milk, and egg. Add butter and knead until elastic.
  3. First Rise: Let dough rise for 1.5 hours until doubled.
  4. Assemble: Roll dough into rectangle. Spread cream and sprinkle chocolate chips.
  5. Shape: Roll into a log and cut into 10 pieces. Let rise for 45 mins.
  6. Bake: Brush with egg wash. Bake at 350°F (180°C) for 20-25 mins.

Notes

  • Chill pastry cream completely before using.
  • Don't rush the proofing time for fluffy rolls.
  • Store in airtight container for up to 2 days.