Swiss brioche

Swiss brioche

Recipe by : Magimix
★ ★ ★ ★ ☆ 54 rates
Preparation : 25 min
Cooking : 20 min
Total time : 2 h 15
Rest : 1 h 30
Equipment

Kitchen brush

4 Swiss brioches

100 ml of semi-skimmed milk

1 sachet of dry baker's yeast (5 g)

250 g of bread flour

40 g of sugar

50 g of soft butter

1 egg

250 ml of semi-skimmed milk

20 g of butter

1 tbsp of bread flour

15 g of cornstarch

50 g of sugar

3 egg yolks

1 tsp of vanilla extract

80 g of chocolate chips

1 egg yolk

40 g of icing sugar

Associated products

COOK EXPERT

COOK EXPERT
COOK EXPERT BATCH COOKING (Bundle)

COOK EXPERT BATCH COOKING (Bundle)
All Cooking Food Processor
RECIPE STEPS
1
Add the milk and the yeast into the metal bowl and run the programme.
  • 100 ml of semi-skimmed milk
  • 1 sachet of dry baker's yeast (5 g)
Expert 02:30 / 3 / 37°C
2
Add the remaining ingredients, in the order that they are listed, and run the programme.
  • 250 g of bread flour
  • 40 g of sugar
  • 50 g of soft butter
  • 1 egg
Bread/Brioche 02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Transfer the dough to a deep dish and cover with cling film. Leave to rest for 1 hour 30 minutes and close to a heat source.
5
Add all of the ingredients for the crème pâtissière (pastry cream) into the metal bowl, remove the cap and run the programme.
  • 250 ml of semi-skimmed milk
  • 20 g of butter
  • 1 tbsp of bread flour
  • 15 g of cornstarch
  • 50 g of sugar
  • 3 egg yolks
  • 1 tsp of vanilla extract
Expert 12:00 / 4 / 95°C
6
When it has finished, mix the crème pâtissière by running the program.
Expert 00:10 / 13 / __°C
7
Leave the crème pâtissière to cool to room temperature.
8
Preheat your oven to 180°C. On a floured work surface, knock back the dough and roll it out to form a square measuring about 30 cm on each side. Spread the crème pâtissière on half of the dough and sprinkle over the chocolate chips.
  • 80 g of chocolate chips
9
Fold the uncovered section of dough over the one you have just garnished and then cut it into 6 equal portions. Brush the tops of the dough with a beaten egg yolk and bake for 10 minutes.
  • 1 egg yolk
10
Leave the Swiss brioches to cool at room temperature. Bring the icing sugar and 15ml water to a boil then leave for a few minutes to allow the mixture to thicken. With a kitchen brush, brush the brioches with the sugar syrup and leave them to harden at room temperature.
  • 40 g of icing sugar

© Ouragan 2019 © Magimix 2019

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