Recipe for brioche buns with cream and chocolate chips
The Chinese brioche with pastry cream and chocolate chips is a classic homemade treat: a soft, fluffy brioche rolled with a generous vanilla pastry cream and chocolate chips. It's also one of the blog's most cherished recipes, which I've decided to completely update to make it even clearer and easier to make.
Ingredients · Servings 8
- 500 g of flour
- 50 g de sucre
- 7 g of dried baker's yeast
- 1 teaspoon of salt
- 2 eggs
- Milk to supplement the eggs, up to a total of 300 ml of liquid
- 100g of soft butter
- 1 egg for the egg wash
- 500 ml of milk
- 1 vanilla bean or 1 teaspoon of vanilla extract
- 4 egg yolks
- 80 g de sucre
- 40 g cornstarch
- 100g of chocolate chips
Method · 55 min
- Prepare the pastry cream: heat the milk with the vanilla. Whisk the egg yolks with the sugar, then add the cornstarch. Gradually pour in the hot milk while whisking, then return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Once it comes to a boil, continue cooking for 1 minute, stirring continuously. Pour into a dish, cover with plastic wrap, pressing it directly onto the surface, and let cool completely.
- Prepare the brioche dough: crack the 2 eggs into a measuring cup and then add the milk. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast, making sure the yeast doesn't come into direct contact with the salt. Add the egg-milk mixture and knead for 8 to 10 minutes.
- Gradually add the softened butter in pieces and continue kneading until you obtain a soft, smooth, and slightly sticky dough. Cover and let rise for about 1 hour 30 minutes, until the dough has doubled in volume.
- Deflate the dough. Take about a quarter of the dough, roll it out into a circle and place it in the bottom of a greased 24-26 cm mold.
- Roll out the remaining dough into a large rectangle. Quickly whisk the cold pastry cream to loosen it, then spread it over the dough, leaving a 1-2 cm border. Add the chocolate chips.
- Roll the dough up to form a large roll, then cut it into 4-5 cm pieces. Arrange them in the mold, cut side up, leaving some space between them.
- Cover and let rise a second time for about 45 minutes to 1 hour. Then brush the top with a beaten egg.
- Bake in a preheated oven at 180°C (350°F) for approximately 30 to 35 minutes. If the top browns too quickly, cover it with aluminum foil. Be sure to check that the center is cooked through before removing the cake from the oven.
For the brioche dough
- Milk to supplement the eggs up to a total of 300ml of liquid.
