brioche

Swiss Brioches

Hi everyone! Today I’ll show you how to make these delicious Swiss Brioches. Swiss Brioches or Brioches Suisses are light brioches filled with a vanilla custard cream and chocolate chips, a very greedy treat! The recipe requires a bit of patience, but the result is 200% worth it.
 
 
For 8 brioches:
 
The dough:

  • 290g of flour
  • 150g of butter
  • 3 eggs (150g)
  • 30g of sugar
  • 1 tsp of salt
  • 6g of dehydrated yeast
  • 2 tbsp of water (20g)

The cream:

  • 250g of semi-skimmed milk
  • 40g of egg yolk (2)
  • 50g of sugar (or honey)
  • 10g of corn starch
  • 10g of flour
  • 20g of butter
  • 1 vanilla bean
  • 1 tsp of vanilla extract

The filling:

  • 130g of dark chocolate 70%

The syrup:

  • 20g of water
  • 20g of honey

The egg wash:

  • 1 egg yolk
  • 1tbsp of water

 
 
Let’s begin with the dough:
 
1. Dilute the dehydrated yeast in 2 tbsp of luckewarm water and let it sit for 10min.
 
2. In a bowl, add the flour, the salt, and the sugar and stir. Form a well in the center and add the eggs and the yeast mixture.
 
 


 
 
3. Knead for 5-10min at medium speed until the dough unstick from the sides of the bowl. Add the softened* butter (take it out of the fridge minimum 1h before beginning) and knead for 15min until the butter is completely incorporated. The dough shouldn’t stick to your hands anymore and must be elastic.

* The butter mustn’t be melted, just softened
 
 


 
 
4. Form a ball and place it in a slightly floured bowl and cover with a drilled cling film. Let it rise 1h30-2h in a hot room. I personally, preheat my oven to 40°, switch it off and put the bowl inside.
 
 
dough
 
 
5. After the rising time, it should have doubled in size. Punch the dough down, shape it into a ball and cover it with cling film. Refrigerate for 40min and then place it in the freezer for 20min. This will help to work with the dough later since it contains a lot of butter.
 
 

 
 
In the meantime, we’ll make the custard cream:
 
1. In a bowl, whisk the egg yolks and the sugar (or honey) until it slightly whitens.
 
 

 
 
2. Add the sifted flour and the corn starch.
 
 
flour
 
 
3. In a saucepan, bring to simmering point the milk with the vanilla bean and the vanilla extract. (for more flavour you can let it infuse one night)
 
 
4. Once the milk have simmered, pour two third of it gradually on the egg mixture while whisking. Return the mixture in the saucepan and cook on low heat until it boils. When the cream boils, cook for one more minute to remove the flour taste.
 
 

 
 
6. Remove from the heat and add the very cold butter. When you add the butter cold to a hot mixture, it creates a thermal shock which gives more smoothness to the cream.
 
7. Put the cream in a pan and wrap it with cling film. The film must touch the surface to prevent a skin from forming. Let it cool down.

 
 
Once the dough and the custard cream are ready, we can assemble the brioches:
 

1. Roll out the dough into a 5mm thick rectangle. Cover the lower half with custard cream.
 
 


 
 
2. Sprinkle with the dark chocolate cut into small pieces (or chocolate chips) and slightly press them in the dough using your rolling pin.
 
 
chocolate
 
 
3. Fold the top half over the lower half and adjust the borders.
 
 
dough
 
 
4. Freeze for 15min.
 
5. Remove the edges for a neater result and cut 7-8 slices.
 
6. Place them on a baking tray and cover with cling film (or a towel) and let it rise 1h30 at room temperature.
 
 

 
 
7. After the rising time, wash the top of the brioches with the egg yolk-water mixture and cook in a 180°C preheated oven (normal mode) for 12min. The top of the brioches must have a nice golden color.
 
 

 
 
For the syrup:
 
1. Bring to boiling point the sugar and the water.
 
2. Brush the top of the brioches with the syrup right out of the oven.
 
 
Your brioches are finally over! Enjoy your hard work with a nice cup of coffee or tea!
 
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.
 
 

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