Delight in the soft, sweet goodness of Brioches Roulées Crème Vanille & Pépites de Chocolat, perfect for any dessert lover.

Scale

200ml lait entier

1 cuillère à café extrait de vanille pure

2 jaunes d’œufs

45g sucre en poudre

20g maïzena

20g beurre doux

250ml lait entier tiède

50ml crème liquide entière

75g sucre en poudre

7g levure sèche instantanée

40g levain actif

3g sel fin

165g farine de gruau

385g farine T45

70g beurre doux mou

130g pépites de chocolat noir

1 œuf pour dorure

2 cuillères à soupe sucre pour sirop

2 cuillères à soupe eau bouillante

In a saucepan, combine 200ml of whole milk with 1 teaspoon of pure vanilla extract, 2 egg yolks, 45g of powdered sugar, 20g of cornstarch, and 20g of soft butter. Heat gently until thickened, then set aside to cool.
In a bowl, mix 250ml of warm milk, 50ml of heavy cream, 75g of powdered sugar, 7g of instant dry yeast, 40g of active sourdough, and 3g of fine salt.
Add 165g of strong flour and 385g of T45 flour, mixing until a dough forms. Knead in 70g of softened butter and continue until elastic.
Let the dough rise in a warm place until doubled in size, about 1 to 2 hours.
Roll out the dough, spread the cooled vanilla cream, and sprinkle with 130g of dark chocolate chips. Roll tightly and cut into pieces.
Place the rolls in a baking dish, cover, and let rise again for 30 minutes.
Preheat the oven to 180°C (350°F). Beat 1 egg for glazing and brush the tops of the rolls.
Bake for 25-30 minutes, until golden brown.
For the syrup, dissolve 2 tablespoons of sugar in 2 tablespoons of boiling water and brush over the warm brioches.

Ensure all ingredients are at room temperature for best results. Customize with different flavorings or fillings if desired.

Keywords: Brioches Roulées, Crème Vanille, Pépites de Chocolat, brioche recipe, French dessert