Brioche chinois filled with pastry cream and chocolate chips

Ingredients

For the brioche:

• 500 g flour
• 30 g sugar
• 15 g fresh baker’s yeast
• 2 eggs
• 220 ml milk
• 200 g butter

For the pastry cream:

• 500 ml milk
• 4 egg yolks
• 125 g granulated sugar
• 40 g cornstarch
• 1 vanilla bean
• 100 g chocolate chips
• 1 egg

Materials

• Stand mixer or dough kneader

Preparation

• Brioche:
  In the bowl of your mixer, put the flour, the yeast, the sugar, the eggs, and the milk. Knead for about 4 minutes.
• Cut the butter into pieces and add it a little at a time while continuing to knead. Then knead at medium speed for about 10 minutes. The dough should come away from the sides of the bowl. Refrigerate for 1 hour 30 minutes.
  
• Vanilla pastry cream:
  Bring the milk to a boil with the split vanilla bean. Meanwhile, put the egg yolks in a bowl and add the sugar. Whisk vigorously until the mixture turns pale.
• Add the cornstarch and mix well. Once the milk has boiled, gradually add it to the egg-sugar-cornstarch mixture. Then, put everything back in the saucepan and back on medium heat.
  
• Stir constantly with a wooden spoon until the mixture reaches the desired consistency. This step takes about 10 minutes. Then let it cool, covering it with plastic wrap directly against the cream to prevent a skin from forming.
• Take the brioche dough out of the fridge and roll it out on a floured surface. Form a rectangle about 30 x 40 cm.
  
• Spread the cold pastry cream over the dough, leaving a margin. Then sprinkle with chocolate chips.
• Roll up the brioche dough, then cut it into pieces about 4 cm long.
  
• Arrange these pieces in a previously greased mold, pressing them together so they all fit. Let rise for 1 hour at room temperature.
• Bake for 40 minutes at 350°F (180°C).
  
• And there you have it—your brioche chinois is ready!

Observations

My dough doesn’t come away from the bowl: If it still hasn’t come away after 10 minutes of kneading after adding the butter, put the mixer bowl in the fridge. Leave it there for a good 10 minutes, then start kneading again. The dough heats up easily, and kneading for too long tends to warm it up.
The flour: it should be type 45 or strong flour.

Questions

Photos of members who cooked this recipe