Vanilla Pastry Cream Filled Brioche with Chocolate Chips

Vanilla Pastry Cream-Filled Brioche with Chocolate Chips Recipe

This luxurious dessert combines soft, buttery brioche, creamy vanilla pastry cream, and decadent chocolate chips—a perfect treat for any occasion.

---

Ingredients:

For the Brioche Dough:

• 3 ½ cups (440g) all-purpose flour
• 1/4 cup (50g) sugar
• 2 ¼ tsp (1 packet) instant yeast
• 1 tsp salt
• 4 large eggs
• 1/2 cup (120ml) warm milk
• 1/2 cup (115g) unsalted butter, softened

For the Vanilla Pastry Cream:

• 2 cups (500ml) whole milk
• 1/3 cup (65g) sugar
• 3 large egg yolks
• 3 tbsp cornstarch
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

For the Filling & Topping:

• 1/2 cup (90g) chocolate chips
• 1 egg (for egg wash)
• Powdered sugar (for dusting, optional)

---

Instructions:

1. Make the Brioche Dough:

1. In a large mixing bowl, combine flour, sugar, yeast, and salt.
2. Add eggs and warm milk to the dry ingredients. Mix until a dough forms.
3. Gradually add softened butter, kneading until the dough is smooth and elastic (about 8–10 minutes).
4. Cover and let the dough rise in a warm place until doubled in size (1–2 hours).

2. Prepare the Vanilla Pastry Cream:

1. In a medium saucepan, heat milk over medium heat until it begins to steam (do not boil).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
3. Slowly pour the hot milk into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, whisking, until thickened.
5. Remove from heat, stir in vanilla extract and butter, and let cool. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until ready to use.

3. Assemble the Brioche:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Punch down the risen dough and divide it into 12 equal portions.
3. Flatten each piece, add a small spoonful of pastry cream and a sprinkle of chocolate chips in the center.
4. Fold the edges over the filling, pinching to seal, and shape into balls. Place seam-side down on the prepared baking sheet.

4. Proof and Bake:

1. Cover the brioche balls and let them rise for 30–40 minutes until slightly puffy.
2. Brush each with egg wash and bake for 18–22 minutes or until golden brown.

5. Serve:

• Let the brioche cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

Enjoy your indulgent vanilla pastry cream-filled brioche with chocolate chips!