Hello friends, today I offer you delicious custard cream and chocolate chip brioche rolls to serve and enjoy for breakfast or as a snack. They are very soft and you can also fill them with raisins or Nutella if desired. Below you will find the recipe..
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the custard cream and chocolate chip brioche rolls
- 21 oz all-purpose flour or Caputo Nuvola flour (Or 10.5 oz of all-purpose flour and 10.5 oz of Manitoba flour)
- 2 eggs
- 10 g fresh yeast (Or 3 g of dry yeast)
- 1 1/4 cups milk at room temperature
- 5 tbsp soft butter
- 3/4 cup granulated sugar
- 1 tsp fine salt
- 1 tsp vanilla essence (Or 1 packet of vanillin)
- 3 egg yolks
- 1 tsp vanilla essence (or vanilla bean or vanillin)
- 1 1/4 cups whole milk
- 7 tbsp granulated sugar
- 1/4 cup all-purpose flour (or 3 tbsp cornstarch)
- 1 pinch fine salt
- 5 oz chocolate chips
Tools
- 1 Stand mixer
- 1 Dough hook
- 2 Bowls
- 1 Small bowl
- 1 Knife
- 1 Saucepan
- Parchment paper
- 1 Baking sheet
- 1 Hand whisk
- 1 Rolling pin
- 1 Work surface
- 1 Plastic wrap
- 1 Pastry brush
- 1 Kitchen scale
Steps for the custard cream and chocolate chip brioche rolls
The first thing to do to make these custard cream and chocolate chip brioche rolls is to prepare the brioche dough. For convenience, I used a stand mixer, but you can also do everything by hand in a bowl and then on a work surface. In the stand mixer bowl, add the flour, yeast dissolved in a couple of tablespoons of milk, and granulated sugar. Knead for a few minutes at speed 1-2 using the dough hook. Then add the eggs with the vanilla essence and mix for another moment. Gradually add the remaining milk little by little, continuing to knead. Add the salt as well. Finally, add the soft butter in pieces little by little, letting it be absorbed, and continue kneading. It will take at least 15-18 minutes in total to obtain a smooth and homogeneous dough or until the dough is well-incorporated. Let the dough rise in a large bowl covered with plastic wrap in the closed oven with the light on for about 3-4 hours.
Pour the milk into a saucepan and heat it on the stove. Meanwhile, in a separate bowl, beat the egg yolks with the sugar and vanilla essence using a whisk. Then add the sifted flour and mix well. Pour the egg mixture into the milk and bring it to a boil, stirring continuously with the whisk to prevent lumps and allow it to thicken completely. Remove from heat, place plastic wrap in contact, and let it cool at room temperature for a few hours.
On a floured work surface, place the brioche dough and deflate it with your hands. Using a rolling pin, roll out a sheet 0.4 inches thick, forming a rectangle. Place the now cold cream and spread it evenly over the entire sheet. Finally, add the chocolate chips. Roll the brioche sheet on itself, starting from the longer side until you obtain a roll. Cut the roll into slices, giving the shape of a swirl about 1.2 inches thick, and arrange all the rolls on a baking sheet covered with parchment paper, keeping some distance between them. Let them rise until they double for about 1-2 hours, always in the oven with the light on. Bake the custard cream and chocolate chip brioche rolls in a preheated static oven at 338°F for about 15 – 20 minutes or until golden. Once baked, let them cool.
Place the custard cream and chocolate chip brioche rolls on a serving plate and serve. I hope you enjoy this latest recipe of mine, until next time friends.
STORAGE, TIPS, AND NOTES
The custard cream and chocolate chip brioche rolls can be stored in plastic food bags or airtight containers for a couple of days. You can fill them with other fillings if desired. They can also be frozen. The important thing is to do so before baking, that is, after shaping them but before the second rise. Arrange the rolls on a baking sheet and place them in the freezer for 30-40 minutes or until they are hard. Then transfer them to a plastic bag suitable for freezing and place them in the freezer for 2-3 months. To defrost, take them out of the freezer, place them on a baking sheet lined with parchment paper, and let them defrost in a turned-off oven. Let them rise for 2 hours.
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