The Swiss Brioche is a delicious French pastry, perfect for breakfast or a snack, and it is very simple to prepare. It consists of a brioche dough filled with custard and dark chocolate chips. The recipe I propose is by 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
- 12 g fresh yeast
- 1/3 cup sugar
- 2 eggs
- 7 tbsp butter
- 4 cups all-purpose flour
- 1 vanilla bean
- 8 oz whole milk
- 1/3 cup sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1/2 lemon (grated zest)
- 1/2 vanilla bean
- 1 pinch salt
- 1 egg
- 1 tbsp milk
- 1/4 cup 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 extract the seeds from inside.
Place them in a bowl with the sugar and salt. Meanwhile, place the bean in a pot where the milk and lemon zest have been added.
Bring to a low heat.
Meanwhile, add the 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 as soon as it thickens, about 4-5 minutes.
Transfer it to a glass or ceramic container to cool it down quickly.
Cover with cling film in contact.
Dissolve the yeast in lukewarm milk.
In the stand mixer bowl, add the flour and milk.
Start the machine and add half the sugar and the eggs.Knead, then add the other half of the sugar and the flavors.
Continue working and once the dough is smooth, add half of the butter.
Once the first half of the butter is incorporated, add the remaining butter.
When the dough is formed, stop the machine and let it rise until doubled.Deflate the dough and turn it onto a floured work surface.
Roll the dough into a rectangle about 1/4 inch thick.Spread the custard over half of the dough lengthwise.
Sprinkle with dark chocolate chips and close with the other half of the dough.Cut strips about 1 inch 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 350°F. Brush with beaten egg and milk.
Bake and cook for about 15 minutes.Remove from the oven and let cool on a wire rack.
Dust with powdered sugar.
Tips
They can be stored for 3-4 days in a cool, dry place.
They can be frozen either cooked or raw before the last rise. If freezing raw, just place them directly frozen on a baking tray lined with parchment paper the night before. The next morning, proceed with the glazing and then bake as per the recipe. If freezing cooked, just heat them for a few minutes in a preheated oven at 400°F or in an air fryer, already thawed, to regain their full crispiness.
They can be frozen either cooked or raw before the last rise. If freezing raw, just place them directly frozen on a baking tray lined with parchment paper the night before. The next morning, proceed with the glazing and then bake as per the recipe. If freezing cooked, just heat them for a few minutes in a preheated oven at 400°F or in an air fryer, already thawed, to regain their full crispiness.
They can be frozen either cooked or raw before the last rise. If freezing raw, just place them directly frozen on a baking tray lined with parchment paper the night before. The next morning, proceed with the glazing and then bake as per the recipe. If freezing cooked, just heat them for a few minutes in a preheated oven at 400°F or in an air fryer, already thawed, to regain their full crispiness.
FAQ (Questions and Answers)
Can I make the Swiss brioches lactose-free?
Sure, you can replace the milk with water or unsweetened plant-based beverages and the butter with margarine in the same quantities. If you prefer to use oil, 80 g will suffice. For the custard, you can try this lactose-free recipe.
What type of oil can I use?
Any vegetable oil is fine, such as rice oil, sunflower seed oil, or corn oil. Extra virgin olive oil will have a more intense flavor.
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