Homemade Swiss Brioche
Indulge in the ultimate treat with our delightful homemade Swiss Brioche! This pillowy-soft bread is generously stuffed with rich vanilla pastry cream and a cascade of chocolate chips, creating a heavenly bite every time. Perfect for brunch or a sweet afternoon snack, this recipe combines simple ingredients and expert folding techniques for a show-stopping dessert that’s sure to impress!
Prep
120
min
Cook
15
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥛Dairy & Eggs(6)
- 2 œufs
- 3 jaunes d’œufs
- 50 ml de lait demi-écrémé (1.69 fl oz)
- 120 g de beurre doux mou (8.4 tbsp)
- 30 g de beurre doux (2.1 tbsp)
- 250 g de lait entier (8.82 oz)
🫙Pantry Staples(7)
- Pépites de chocolat
- 25 g de Maïzena (0.88 oz)
- 250 g de farine T45 (2 cup)
- 35 g de sucre (0.18 cup)
- 60 g de sucre (0.3 cup)
- 1 gousse de vanille
- 12 g de levure fraîche (ou 5,5 g de sèche) (0.42 oz)
🧂Spices & Seasonings(1)
- 5 g de sel (0.18 oz)
Nutrition (per serving)
Calories
568
Protein
10g
Carbs
63g
Fat
31g
👨🍳 Instructions
- 1
The brioche: knead all the ingredients except the butter for 5 minutes. Add the butter and knead until the dough pulls away from the sides. Let rise for 1 hour, degas, then refrigerate overnight (or at least 4 hours).
- 2
The cream: heat the milk with the vanilla. Whisk the yolks with the sugar and cornstarch. Pour the hot milk over it, then return to the heat while stirring until thickened. Add the butter, cover with plastic wrap directly on the surface, and refrigerate for several hours.
- 3
The assembly: roll out the dough into a rectangle. Spread the pastry cream and chocolate chips on one half, then fold the other half over. Cut into 6 Swiss breads and let rise for 1 hour on a baking sheet lined with parchment paper.
- 4
The baking: brush with beaten egg and bake for 15 minutes at 175 °C in a preheated oven, until golden brown.
💡 Pro Tips
- ✓Add butter to brioche dough in 3-4 small pieces over 8-10 minutes of kneading rather than all at once, because cold butter chunks prevent gluten network formation and cause greasiness; room-temperature butter (68-70°F) emulsifies gradually into the dough.technique3-4 pieces over 8-10 minutes, butter at 68-70°F
- ✓Refrigerate the brioche dough overnight (12-16 hours minimum) because cold fermentation develops 60-70% more flavor compounds through extended enzymatic activity and allows gluten to fully relax, making lamination easier without tearing.timing12-16 hours cold fermentation
- ✓Press plastic wrap directly onto the pastry cream surface while cooling to prevent a skin from forming, which happens when starch molecules on the surface lose moisture and crystallize; the seal maintains 95%+ humidity at the cream's top layer.techniquePlastic wrap direct contact, 95%+ humidity preservation
- ✓Proof the assembled Swiss brioche at 26-28°C (79-82°F) for exactly 1 hour because brioche dough ferments 40% faster than standard bread dough due to high butter/sugar content, and overproofing beyond 60 minutes causes the lamination to collapse during baking.timing26-28°C for 60 minutes maximum
- ✓Bake at 175°C (347°F) with the oven door cracked open for the last 3 minutes if the brioche browns too quickly, because high sugar content (14% of dough weight) caramelizes rapidly; internal crumb should reach 90°C (194°F) for full set while external crust stays pale golden.equipment175°C, crack door last 3 minutes, internal 90°C
Share this recipe
Prep
120
min
Cook
15
min
Serves
6
people
Level
intermediate
Share this recipe
Homemade Swiss Brioche
Indulge in the ultimate treat with our delightful homemade Swiss Brioche! This pillowy-soft bread is generously stuffed with rich vanilla pastry cream and a cascade of chocolate chips, creating a heavenly bite every time. Perfect for brunch or a sweet afternoon snack, this recipe combines simple ingredients and expert folding techniques for a show-stopping dessert that’s sure to impress!
📝 Ingredients
Serves 6🥛Dairy & Eggs(6)
- 2 œufs
- 3 jaunes d’œufs
- 50 ml de lait demi-écrémé (1.69 fl oz)
- 120 g de beurre doux mou (8.4 tbsp)
- 30 g de beurre doux (2.1 tbsp)
- 250 g de lait entier (8.82 oz)
🫙Pantry Staples(7)
- Pépites de chocolat
- 25 g de Maïzena (0.88 oz)
- 250 g de farine T45 (2 cup)
- 35 g de sucre (0.18 cup)
- 60 g de sucre (0.3 cup)
- 1 gousse de vanille
- 12 g de levure fraîche (ou 5,5 g de sèche) (0.42 oz)
🧂Spices & Seasonings(1)
- 5 g de sel (0.18 oz)
Nutrition (per serving)
Calories
568
Protein
10g
Carbs
63g
Fat
31g
👨🍳 Instructions
- 1
The brioche: knead all the ingredients except the butter for 5 minutes. Add the butter and knead until the dough pulls away from the sides. Let rise for 1 hour, degas, then refrigerate overnight (or at least 4 hours).
- 2
The cream: heat the milk with the vanilla. Whisk the yolks with the sugar and cornstarch. Pour the hot milk over it, then return to the heat while stirring until thickened. Add the butter, cover with plastic wrap directly on the surface, and refrigerate for several hours.
- 3
The assembly: roll out the dough into a rectangle. Spread the pastry cream and chocolate chips on one half, then fold the other half over. Cut into 6 Swiss breads and let rise for 1 hour on a baking sheet lined with parchment paper.
- 4
The baking: brush with beaten egg and bake for 15 minutes at 175 °C in a preheated oven, until golden brown.
💡 Pro Tips
- ✓Add butter to brioche dough in 3-4 small pieces over 8-10 minutes of kneading rather than all at once, because cold butter chunks prevent gluten network formation and cause greasiness; room-temperature butter (68-70°F) emulsifies gradually into the dough.technique3-4 pieces over 8-10 minutes, butter at 68-70°F
- ✓Refrigerate the brioche dough overnight (12-16 hours minimum) because cold fermentation develops 60-70% more flavor compounds through extended enzymatic activity and allows gluten to fully relax, making lamination easier without tearing.timing12-16 hours cold fermentation
- ✓Press plastic wrap directly onto the pastry cream surface while cooling to prevent a skin from forming, which happens when starch molecules on the surface lose moisture and crystallize; the seal maintains 95%+ humidity at the cream's top layer.techniquePlastic wrap direct contact, 95%+ humidity preservation
- ✓Proof the assembled Swiss brioche at 26-28°C (79-82°F) for exactly 1 hour because brioche dough ferments 40% faster than standard bread dough due to high butter/sugar content, and overproofing beyond 60 minutes causes the lamination to collapse during baking.timing26-28°C for 60 minutes maximum
- ✓Bake at 175°C (347°F) with the oven door cracked open for the last 3 minutes if the brioche browns too quickly, because high sugar content (14% of dough weight) caramelizes rapidly; internal crumb should reach 90°C (194°F) for full set while external crust stays pale golden.equipment175°C, crack door last 3 minutes, internal 90°C