Brioche Suisse Recipe
Brioche Suisse Recipe
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Embark on a delightful journey with our Brioche Suisse recipe! This heavenly pastry is a testament to the art of baking, combining the richness of a delicate dough with the lusciousness of vanilla pastry cream and the delightful surprise of chocolate morsels. The dough, crafted to perfection with flour, butter, eggs, and a touch of yeast, rises into a soft and elastic base, setting the stage for the exquisite filling. The Vanilla Pastry Cream, a creamy blend of milk, egg yolks, sugar, and the delicate flavors of vanilla, infuses every bite with a luxurious taste. Dark chocolate morsels are scattered within, adding a burst of richness that complements the overall ensemble beautifully. As the Brioche Suisse bakes to golden perfection, the aroma filling the air is a promise of the delightful treat to come. Once baked, a light syrup glaze adds a touch of sweetness, enhancing the flavors and ensuring a tantalizing finish. Each bite of this delectable pastry is a symphony of textures and tastes, making it a perfect companion for your coffee or tea. Share these heavenly Brioche Suisses with loved ones, and let the magic of this delightful recipe bring joy to your gatherings. Bon appétit!
Ingredients
For the dough
- - 350g all-purpose flour (Type 405)
- - 150g butter (room temperature)
- - 3 eggs
- - 30g sugar
- - 6g dry yeast
- - A pinch of salt
- - 20g water
For the Vanilla Pastry Cream
- - 250g milk
- - 2 egg yolks
- - 50g sugar
- - 20g cornstarch
- - 12g flour all-purpose flour (Type 405)
- - 7g butter
- - 120g dark chocolate morsels for filling
Directions
For the Dough
In a bowl, mix the flour, sugar, and salt. Dissolve the yeast in water and let it sit for 10 minutes. Then add the eggs and yeast mixture to the flour and knead everything with a kitchen machine until the dough is well combined.
Add the butter and continue kneading the dough until it becomes smooth and elastic.
Cover the dough and let it rise for about 2 hours.
For the Vanilla Pastry Cream
Add the flour and butter mixture, and stir until a creamy texture is formed.
Gradually pour the heated milk into the mixture while stirring continuously. Return the mixture to the saucepan and let it simmer lightly until it thickens to a creamy consistency.
Take the Vanilla Pastry Creme off the heat, transfer it to another bowl, cover with plastic wrap, and let it cool.
After 2 hours, take the dough out of the bowl, knead it lightly, and wrap it in foil. Place the dough in the refrigerator for another 30 minutes to keep it cool.
Roll out the dough into a rectangle and spread the prepared Vanilla Pastry Creme on half of the dough. Sprinkle the chocolate morsels on top and fold the other half of the dough over it.
Place the dough in the refrigerator again for half an hour.
Cut the edges of the dough. Then divide the dough into 14 equal pieces, cover them with foil, and let them rise for 1 hours until the Brioches rise nicely.
Before baking, whisk an egg with 1 tablespoon of milk. Brush the top of each piece of dough with the egg mixture.
Bake the Brioche Suisse at 180 degrees Celsius (356 degrees Fahrenheit) for about 15 minutes, depending on your oven.
After baking, let the Brioche Suisse cool for a few minutes and brush it with the prepared syrup.
For the Syrup
In a saucepan, mix 30 milliliters of water and 30 grams of sugar. Add a splash of lemon juice.
Simmer the syrup lightly until it slightly thickens.
Recipe Video
Brioche Suisse Questions
Brioche Suisse is an exceptional pastry that effortlessly elevates any brunch or special occasion. Its rich, buttery dough, combined with the delightful cream filling and chocolate chunks, creates a taste experience unlike any other. The soft, pillowy texture of the brioche complements the smoothness of the Crème Pâtissière, while the chocolate adds a decadent touch that satisfies both sweet and savory palates. This pastry not only looks stunning on a dessert table, but its delightful aroma while baking fills your kitchen with warmth and inviting scents, creating a perfect atmosphere for gatherings. Whether served alongside fresh fruit, coffee, or tea, Brioche Suisse is sure to impress your guests and leave them wanting more.
Achieving the perfect texture and flavor in your Brioche Suisse involves careful attention to detail in your dough preparation. Make sure to use high-quality ingredients, including fresh yeast and soft, unsalted butter – these can significantly affect the final texture. When mixing your dough, it’s crucial to knead it until it becomes smooth and elastic; this allows for optimal gluten development, giving the brioche its signature lightness. Additionally, ensure that your dough is allowed ample time to rise in a warm environment, which helps develop its flavor and texture. Overworking the dough or rushing the rising process can lead to denser pastries. Lastly, baking at the recommended temperature ensures that the brioche cooks evenly, while brushing with egg wash contributes to a beautiful, golden-brown crust.
Absolutely! The filling of Brioche Suisse is highly customizable, allowing you to tailor it according to personal preferences or seasonal ingredients. Aside from classic chocolate chunks, consider incorporating fresh fruit like berries or bananas, or even nuts for added texture. For a more indulgent option, add caramel or Nutella for a richer flavor experience. Lovely combinations might include almond paste, lemon curd, or even a spiced apple filling during autumn. Just remember that if you decide to add wet ingredients, it’s crucial to adjust baking times accordingly to ensure the dough cooks properly. Don’t hesitate to experiment with flavors; this creativity can lead to delicious variations that everyone will love.
When making Brioche Suisse, several common issues could arise. If your dough isn’t rising properly, it may be due to expired yeast or cold ingredients; always make sure your yeast is fresh and activate it in lukewarm milk. If the dough feels too sticky, you can gradually add small amounts of flour while kneading, but be careful not to over-flour, as this can lead to a tough texture. If the filling leaks out during baking, try ensuring that you seal the edges of the dough properly when folding or cutting. For uneven baking, consider rotating the pan halfway through the baking time for even heat distribution. Lastly, if your brioche appears too dark on the top, cover it with foil during the latter part of baking to prevent burning while allowing the center to cook thoroughly.
To maintain the deliciousness of your Brioche Suisse, it’s important to store it properly. Once cooled, place the pastries in an airtight container at room temperature for up to two days. If you want to keep them fresh for a longer period, consider freezing them. Wrap each pastry individually in plastic wrap and place them in a freezer-safe bag, where they can last for up to three months. When you’re ready to enjoy them again, you can thaw them overnight in the refrigerator or at room temperature. For reheating, preheat your oven to 180°C (350°F) and warm the brioche for about 10 minutes to restore its original fluffiness and warmth. Serve with a drizzle of maple syrup or a dusting of powdered sugar for extra delight!
