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
- - 350g all-purpose flour (Type 405)
- - 150g butter (room temperature)
- - 3 eggs
- - 30g sugar
- - 6g dry yeast
- - A pinch of salt
- - 20g water
- - 250g milk
- - 2 egg yolks
- - 50g sugar
- - 20g cornstarch
- - 12g flour all-purpose flour (Type 405)
- - 7g butter
- - 120g dark chocolate morsels for filling
For the dough
For the Vanilla Pastry Cream
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
Yes, you can use instant yeast instead of dry yeast in this Brioche Suisse recipe. The main difference is that instant yeast can be added directly to the dry ingredients, while dry yeast needs to be dissolved in water before using. Follow the same measurement, but add the instant yeast directly to the flour, sugar, and salt mixture.
To achieve a fluffy and light Brioche Suisse, ensure that the dough rises properly during the specified rising times. Allow the dough to rise for 2 hours initially, then shape the dough, and let it rise again for 1 hour. Proper rising is crucial for a light and airy texture in the final pastry.
Yes, you can use milk chocolate morsels instead of dark chocolate morsels for a sweeter flavor in the Brioche Suisse. The choice of chocolate can be based on personal preference. Simply substitute the dark chocolate morsels with an equal amount of milk chocolate morsels.
Yes, you can freeze the Brioche Suisse dough for later use. After kneading and letting it rise for the initial 2 hours, you can shape the dough into a ball, wrap it in plastic wrap, and store it in the freezer. When ready to use, thaw the dough in the refrigerator, then proceed with the filling and baking steps.
To maintain the freshness of leftover Brioche Suisse, store it in an airtight container at room temperature for up to 2-3 days. If you intend to keep it longer, it's best to freeze the individual pieces in an airtight container, then thaw and reheat when ready to enjoy.
