I can honestly say that brioche is my favorite dessert. I cannot picture something more delicious than freshly baked brioche. And the best part is yet to come: if you have leftovers (that is one big IF), you can transform brioche in a flavourful pudding or a French toast, perfect for breakfast. Genious, right?
I simply adore brioche suisses. They are golden brioche rectangles filled with crème de patisserie and dark chocolate flakes. They are so rich and tasty!
- 500g strong white flour (+50g for kneading)
- 1 active dry yeast satchel
- 250 ml milk
- 125g caster sugar
- 3 egg yolks
- ½ tsp salt
- 1 tsp vanilla extract
- zest of one lemon
- 80g softened butter
- Mix sugar with lukewarm milk and stir until combined. Add yeast and leave aside for 15 minutes.
- Mix egg yolks with salt, vanilla extract and lemon zest.
- In a large mixing bowl sift the flour. Add eggs and milk mixture. Mix with a wooden spoon until you form a ball.
- Turn the dough on to a floured working surface and knead adding one teaspoon of butter at a time. Knead for 15 minutes adding flour if necessary. Put dough back in the mixing bowl, cover with a towel and let it rise in a warm place for about 90 minutes.
Crème de patisserie
- 350 ml milk
- 25g white flour
- 100g caster sugar
- 4 egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
- Put milk and vanilla extract in a saucepan. Bring it to a boil.
- In a mixing bowl mix together yolks, sugar and flour until pale and fluffy.
- When milk starts to boil remove from the stove and add about 5 tablespoons of hot milk over the yolk mixture and mix well.
- Add egg mixture over the milk in the saucepan and cook over medium heat for 2 minutes, until thick and creamy.
- Transfer cream de patisserie in a bowl and cover directly with cling film. Leave aside for 30 minutes.
Brioches suisses – assembly
- Put dough on a floured working surface and knead for 2 minutes.
- Roll it out with a rolling pin until you have a 50 X 40 cm rectangle.
- Cover half of the rectangle with vanilla cream.
- Sprinkle chocolate flakes over vanilla cream.
- Fold the plain half of the dough over the vanilla and chocolate covered half and get rid of any air bubbles (you will have a 50 X 20 cm rectangle).
- Divide the rectangle into 10 small rectangles using a sharp knife.
- Put rectangles in 2 trays and let them rise for another 40 minute.
- Brush brioches with egg yolks and bake them in the preheated oven at 350°F/180°C (gas mark 4) for 20 minutes or until golden.