The Swiss brioche is a delicious French pastry, perfect for breakfast or even an afternoon snack, and it’s incredibly simple to make. It’s made of brioche dough, filled with custard and dark chocolate chips. The recipe I’m sharing with you is from the famous pastry chef Christophe Felder. They can also be prepared lactose-free.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz whole milk
- 0.42 oz fresh yeast
- 2.8 oz sugar
- 2 eggs
- 3.5 oz butter
- 17.64 oz all-purpose flour
- 1 vanilla bean
- 8.8 oz whole milk
- 2.65 oz sugar
- 3 egg yolks
- 1.06 oz cornstarch
- 1/2 lemon (grated zest)
- 1/2 vanilla bean
- 1 pinch salt
- 1 egg
- 1 tbsp milk
- 1.06 oz dark chocolate chips
- to taste powdered sugar
Tools
- 1 Pot
- 2 Bowls
- 1 Stand Mixer
- 1 Whisk
- 1 Spatula
- 1 Work Surface
- 1 Rolling Pin
- 1 Baking Tray
Steps
Open the vanilla bean and scrape out the seeds.
Place them in a bowl with the sugar and salt. Add the vanilla pod to a pot with the milk and lemon zest.
Heat over low flame.
Meanwhile, add the egg yolks to the sugar and mix with a whisk to combine. Add the cornstarch and mix again.
Pour the egg cream into the hot milk and stir with a whisk until cooked. The cream is ready when it thickens, about 4-5 minutes.
Transfer it to a glass or ceramic container to cool down quickly.
Cover with plastic wrap in contact.
Dissolve the yeast in lukewarm milk.
Add the flour and milk to the stand mixer bowl.
Start the mixer and add half the sugar and the eggs.Knead, then add the remaining sugar and the flavors.
Continue kneading, and when the dough is smooth, add half the butter.
Once the first part of the butter is incorporated, add the rest.
When the dough is formed, stop the mixer and let it rise until doubled.Deflate the dough and turn it out onto a floured work surface.
Roll out the dough to form a rectangle about 1/4 inch thick.Spread the custard over half the dough lengthwise.
Sprinkle with dark chocolate chips and fold over the other half of the dough.Cut strips about 1 1/4 inches wide.
Place them on a baking tray lined with parchment paper.
Cover with plastic wrap and let rise until doubled in a warm place.Preheat the oven to 355°F. Brush with the egg beaten with milk.
Bake for about 15 minutes.Remove from the oven and let cool on a wire rack.
Sprinkle with powdered sugar.
Advice
They keep for 3-4 days in a cool, dry place.
They can be frozen either baked or raw before the final rise. If freezing raw, just place them directly frozen the night before on a tray lined with parchment paper. The next morning, you can proceed with the glaze and then bake as per the recipe. If freezing baked, just heat them for a few minutes in a hot oven at 392°F or in an air fryer, already thawed to regain all their fragrance.
They can be frozen either baked or raw before the final rise. If freezing raw, just place them directly frozen the night before on a tray lined with parchment paper. The next morning, you can proceed with the glaze and then bake as per the recipe. If freezing baked, just heat them for a few minutes in a hot oven at 392°F or in an air fryer, already thawed to regain all their fragrance.
They can be frozen either baked or raw before the final rise. If freezing raw, just place them directly frozen the night before on a tray lined with parchment paper. The next morning, you can proceed with the glaze and then bake as per the recipe. If freezing baked, just heat them for a few minutes in a hot oven at 392°F or in an air fryer, already thawed to regain all their fragrance.
FAQ (Questions and Answers)
Can I make Swiss brioches lactose-free?
Of course, you can replace the milk with water or unsweetened plant-based beverage and the butter with margarine in the same quantities. If you prefer using oil, 80 g will suffice.
What type of oil can I use?
Any vegetable oil will do, such as rice, sunflower, or corn oil. Extra virgin olive oil will have a more intense flavor.
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