Swiss Brioche with Vanilla Cream

How to prepare swiss brioche with vanilla cream

1. Dissolve the yeast in the warm milk and add 1 teaspoon of sugar. Let the starter proof in a warm place for at least 15 minutes.
2. Mix the flour with the sugar.
3. Put the starter in a bowl and add one egg, mixing everything well. Add 1/3 of the flour mixture. Mix well. Add another egg, mix, then another 1/3 of the flour, mix well again, and finally the last egg, mix, then the rest of the flour, and mix again.
   * At this step, you can use a mixer or stand mixer with dough hooks
4. The sticky dough that results is kneaded by hand, with a bread machine (I put it on the 13-minute kneading program), or with a stand mixer with dough hooks for 15 minutes.
5. Cut the butter into small cubes and add it to the dough in batches (a few cubes at a time), kneading manually until the butter is well incorporated... then move to the next batch until you've used all the butter.
   * If you have one, you can also use a stand mixer with dough hooks for this step; I don't, so I kneaded it by hand
6. Finally, knead the dough for another 15 minutes (I used the bread machine on the kneading program again) until the dough is smooth and shiny. It will be a soft, slightly sticky dough, but that's okay - don't add more flour.
8. Let the dough rise in a warm place for 1 hour. Cover the bowl with plastic wrap.
9. Sprinkle some flour on the work surface and gently knead the dough to deflate it.
10. Put it back in the bowl, cover with plastic wrap, and refrigerate for 2 hours.
11. Prepare the vanilla cream following this recipe and refrigerate it to cool.
12. Take the dough out of the refrigerator. Put parchment paper on the work surface and sprinkle with a little flour. Roll the dough into a 25 x 45 cm sheet.
14. Spread the vanilla cream over half of it. Sprinkle chocolate chips on top. Fold the dough to cover the filled part.
15. Trim the imperfect edges to get a nice rectangle.
16. Cut the rectangle (and the uneven trimmings) into 4-5 cm slices.
17. Place the slices on baking trays lined with parchment paper. You'll need 2 trays for all the brioches. Don't crowd them too much as they rise a lot during baking.
18. Put the trays in plastic bags and let rise in a warm place for 45 minutes.
20. Brush the brioches with the cream and egg yolk mixture.
21. Boil the syrup for 3 minutes.
22. Bake at 180°C for 15-20 minutes, until nicely golden. It's okay if some filling oozes out.
23. Brush the hot brioches with syrup. Let cool.

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