Swiss brioches
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2 rates
Preparation : 10 min
Cooking : 10 min
Total time : 2 h 20 Rest : 2 h
4 people
1 vanilla bean
300 ml of milk
3 egg yolk
25 g of cornflour
80 g of caster sugar
1 sachet of dried yeast (5 g)
100 ml of milk
250 g of plain flour
40 g of sugar
50 g of soft butter
1 egg
80 g of chocolate chips
1 egg yolk
40 g of icing sugar
Associated products
RECIPE STEPS
1
Cut the vanilla pod in half and scrape the seeds.
Warm the milk and vanilla seeds in a saucepan.
- 300 ml of milk
- 1 vanilla bean
2
Add the egg yolks, caster sugar and cornflour in the bowl fitted with the metal blade. Switch on the machine then run for 30 seconds.
- 3 egg yolk
- 25 g of cornflour
- 80 g of caster sugar
3
Drizzle the hot milk into the food processor while it is running.
Rerun for 30 seconds.
- 300 ml of milk
4
Pour everything into the saucepan and cook over low heat (without boiling). Remove from the heat as soon as the cream begins to thicken. Place cling film directly onto the hot cream (to prevent a skin forming) and refrigerate for 2 hours.
5
Add the yeast into the milk and stir with a fork until fully dissolved.
Leave to rest for 10 minutes.
- 1 sachet of dried yeast (5 g)
- 100 ml of milk
6
Add the flour, sugar, soft butter, egg and dissolved yeast into the bowl fitted with the dough hook. Switch on the machine and run for about 30 seconds, until the dough forms a ball.
- 1 sachet of dried yeast (5 g)
- 100 ml of milk
- 250 g of plain flour
- 40 g of sugar
- 50 g of soft butter
- 1 egg
7
Transfer the dough to a large bowl and leave it to rest, covered with a damp cloth, for 1 hour at room temperature and away from drafts.
8
Preheat your oven to 180°C.
On a floured work surface, knock back the dough and spread it out to make a square (about 30 cm each side). Spread the pastry cream on half of the dough and sprinkle with chocolate chips.
- 80 g of chocolate chips
9
Fold the uncovered section of the dough over the one you just added the cream and chocolate onto. Cut the dough into 6 equal portions. Brush the tops of each portion with the 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 15 ml of water to a boil and allow to thicken for a few minutes.
Using a pastry brush, brush the brioches with the sugar syrup and leave to harden at room temperature.
- 40 g of icing sugar
© Magimix 2020, for the recipes and the photos.
