Vanilla Cream & Chocolate Chip Rolled Brioche

There’s something truly special about the way warm brioche rolls fill a room with their irresistible aroma, inviting everyone in for a taste. The Vanilla Cream & Chocolate Chip Rolled Brioche is not only a feast for the eyes—golden spirals peeking out from a soft, pillowy embrace—but also a burst of luscious flavors that dance on your tongue. Each bite is a delightful mix of creamy vanilla custard and rich dark chocolate, making it a truly indulgent treat. I often find myself whipping these up for cozy family gatherings or just because I need a little slice of happiness in my day!

One of the best things about this brioche is that it comes together surprisingly fast, especially when you have delicious vanilla cream and chocolate chips waiting to be enveloped in that fluffy dough. They make a wonderful dessert for a Sunday brunch or an afternoon pick-me-up with coffee. And let me tell you, if you have any leftovers (which is never guaranteed), they are fantastic toasted the next day with a smear of butter or a drizzle of honey.

Why I Love Vanilla Cream & Chocolate Chip Rolled Brioche

This Vanilla Cream & Chocolate Chip Rolled Brioche hits that sweet spot between elegance and comfort. It’s incredibly easy and undeniably delicious, making it a true winner at my table, whether I’m hosting friends or just treating myself. The combination of the soft brioche and velvety vanilla custard, paired with the melty chocolate chips, creates a flavor profile that’s rich and inviting without being overly heavy. This recipe has quickly become a staple in my kitchen!

Vanilla Cream & Chocolate Chip Rolled Brioche Ingredients

The magic of this Vanilla Cream & Chocolate Chip Rolled Brioche truly lies in the harmony of its ingredients. Each component plays a crucial role in creating that heavenly blend of flavors and textures you’ll love. Don’t worry about exact measurements just yet; those are all in the recipe card for you!

Essential Components

• 200ML LAIT ENTIERS: Fresh whole milk brings richness and moisture, essential for the perfect dough.
• 1 CUILLÈRE À CAFÉ EXTRAIT DE VANILLE PURE: Pure vanilla extract adds a fragrant sweetness that elevates the entire dish.
• 2 JAUNES D’ŒUFS: These enrich the dough, giving it a tender texture and beautiful color.
• 45G SUCRE EN POUDRE: Powdered sugar sweetens the custard and helps achieve that melt-in-your-mouth consistency.
• 20G MAÏZENA: Cornstarch thickens the custard, ensuring it holds shape and creamy texture.
• 20G BEURRE DOUX: Sweet butter adds richness and a glossy finish to the vanilla cream.
• 250ML LAIT ENTIERS TIÈDE: Warm whole milk activates the yeast and supports the rising process.
• 50ML CRÈME LIQUIDE ENTIÈRE: Heavy cream adds luxurious creaminess to the dough.
• 75G SUCRE EN POUDRE: A touch of sugar in the dough balances the flavors and aids in browning.
• 7G LEVURE SÈCHE INSTANTANÉE: Instant yeast is essential for the brioche to rise beautifully and achieve the right fluffiness.
• 40G LEVAIN ACTIF: This active starter boosts the dough and adds complexity to the flavor.
• 3G SEL FIN: A pinch of salt enhances the overall taste and balances the sweetness.
• 165G FARINE DE GRUAU: This strong flour helps create a robust dough with excellent structure.
• 385G FARINE T45: All-purpose flour provides an airy lift to the brioche while keeping it tender.
• 70G BEURRE DOUX MOU: Softened butter creates a beautifully indulgent texture in the dough.
• 130G PÉPITES DE CHOCOLAT NOIR: Rich dark chocolate chips add bursts of decadent flavor throughout.
• 1 ŒUF POUR DORURE: An egg wash guarantees that beautiful golden crust on top.
• 2 CUILLÈRES À SOUPE SUCRE POUR SIROP: This simple syrup brings a lovely sheen and extra sweetness when brushed on warm rolls.
• 2 CUILLÈRES À SOUPE EAU BOILANTE: Hot water helps dissolve the sugar for the syrup perfectly.

Need a Swap?

Want to switch things up? If you’re out of eggs, you can substitute with applesauce or a flaxseed mixture (though it won’t be quite as rich). For a dairy-free version, swap in almond milk and coconut cream, which will provide a nice flavor twist. You could even play with different types of chocolate chips—milk chocolate or white chocolate can also elevate this brioche to something unique!

Kitchen Tools You’ll Need

• Large mixing bowl (or stand mixer)
• Whisk (for that silky custard)
• Rolling pin (to shape the dough)
• Baking sheet (for the final rise and baking)
• Parchment paper (for easy cleanup)
• Plastic wrap (to cover the dough while it rises)
• Pastry brush (for the egg wash)

How to Make Vanilla Cream & Chocolate Chip Rolled Brioche

Let’s dive into creating this delightful Vanilla Cream & Chocolate Chip Rolled Brioche. I’ve broken down the process into simple steps, so follow along, and you’ll have a delicious treat in no time. We’re aiming for soft, fluffy rolls filled with creamy vanilla goodness and rich chocolate.

Heat and Whisk Away for Vanilla Cream

Prepare the crème pâtissière: In a saucepan, heat the 200ML LAIT ENTIERS with the 1 CUILLÈRE À CAFÉ EXTRAIT DE VANILLE PURE until it’s just simmering. In a separate bowl, whisk together the 2 JAUNES D’ŒUFS with 45G SUCRE EN POUDRE until the mixture is pale and creamy. Then, add 20G MAÏZENA, mixing until smooth. Gradually pour the warm milk into the egg mixture while whisking vigorously. Return it to the saucepan and cook over low heat for about 4-5 minutes, stirring constantly until thickened. Once thick, remove from heat, stir in 20G BEURRE DOUX, and cover with plastic wrap directly on the surface. Refrigerate for at least 4 hours or ideally overnight.

Mix to Create the Dough

Prepare the dough: In the bowl of your mixer, combine 250ML LAIT ENTIERS TIÈDE, 50ML CRÈME LIQUIDE ENTIÈRE, 75G SUCRE EN POUDRE, and 7G LEVURE SÈCHE INSTANTANÉE. Stir to encourage the yeast to dissolve, then add 40G LEVAIN ACTIF, 3G SEL FIN, 165G FARINE DE GRUAU, and 385G FARINE T45. Mix on low speed for about 3 minutes until combined, then increase to medium speed and knead for 6-10 minutes until you achieve a smooth and elastic dough. Finally, add in 70G BEURRE DOUX MOU bit by bit while continuing to knead until incorporated and the dough is silky smooth.

Let the Dough Rise to Perfection

Shape and rise: Form the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel. Let it rise in a warm place for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until it has doubled in size.

Roll and Fill with Joy

Shape the brioche: Once risen, turn the dough out onto a floured surface and roll it into a rectangle measuring about 60×40 cm. Spread the chilled crème pâtissière evenly over the surface, then sprinkle the 130G PÉPITES DE CHOCOLAT NOIR all over. Fold the dough into thirds like a letter, then slice it into 8-10 strips, each about 3 cm wide. Twist each strip gently into a spiral shape.

Let Them Rise Again

Final proofing: Place the spirals onto a lined baking sheet, allowing space between each one. Leave to rise for 40-60 minutes in a warm environment until puffy.

Bake to Golden Goodness

Bake the brioche: Preheat your oven to 200°C. Before baking, brush the tops with a whisked egg for that beautiful golden finish. Bake for 13-15 minutes until they’re stunningly golden brown. Meanwhile, prepare the syrup by mixing 2 CUILLÈRES À SOUPE SUCRE with 2 CUILLÈRES À SOUPE EAU BOILANTE until dissolved. After baking, lightly brush the warm rolls with the syrup for a shiny finish.

How to Store Vanilla Cream & Chocolate Chip Rolled Brioche

If you’re lucky enough to have any leftovers, they’re best enjoyed within 3-4 days at room temperature in a sealed container. If you prefer, you can refrigerate them, but I recommend reheating them in the oven to retain their soft texture. They also freeze beautifully! Just wrap each brioche tightly in plastic wrap and place them in a freezer bag for up to 2-3 months. When you’re ready to enjoy, simply thaw at room temperature or pop them in the oven for a few minutes to warm through.

Tips for Success

• Use high-quality chocolate for the best flavor.
• Make sure your butter is at room temperature; it helps create a smoother dough.
• Don’t rush the rising times; this step is crucial for light, fluffy brioche.
• Keep an eye on the baking time; oven temperatures can vary, and you want that perfect golden crust.

Serving Suggestions

• Serve warm with a dusting of powdered sugar for a delightful brunch treat.
• Pair with a dollop of whipped cream or crème fraîche for indulgence.
• Enjoy with a hot cup of coffee or a latte for a cozy afternoon.
• Garnish with fresh berries for a pop of color and freshness.
• Present on a beautiful cake stand for a touch of elegance at your next gathering.