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Brioche Suisse
Bakery

Brioche Suisse

5 hServes 14Nutri-Score D€€
from @foodwithstyle_official5 imports0 cooked
Adapt this recipe

what you need

Ingredients

14 people
  • flourGrains350 g
  • butter (room temperature)Dairy150 g
  • eggsDairy3 pieces
  • sugarPantry30 g
  • yeastPantry6 g
  • saltSpices2 g
  • waterBeverages20 ml
  • milkDairy250 ml
  • egg yolksDairy2 pieces
  • sugarPantry50 g
  • cornstarchPantry20 g
  • flourGrains12 g
  • butterDairy7 g
  • vanilla pod (seeds scraped)Spices1 piece
  • dark chocolate morselsPantry120 g
  • waterBeverages30 ml
  • sugarPantry30 g
  • lemon juiceProduce10 ml
  • egg (beaten, for brushing)Dairy1 piece

per serving

Nutrition

206kcal

Carbs
24 g
Proteins
4 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Saucepan
  • Mixing bowl
  • Whisk
  • Rolling pin
  • Pastry brush
  • Oven
  • Baking tray

step by step

Method

  1. Prepare the dough

    • Mix the flour, sugar and salt in a bowl.
    • Dissolve the yeast in the water and let stand for 10 min.
    • Add the eggs and the yeast mixture to the flour and knead with a stand mixer.
    Step 1

  2. Incorporate the butter

    • Add the softened butter and knead until the dough is smooth.
    Step 2

  3. Let the dough rise

    • Cover the dough and let it rise.
    Step 3

  4. Make the crème pâtissière

    • Heat the milk with the butter in a saucepan.
    • Whisk the egg yolks with the sugar until creamy, then add the cornstarch and keep stirring.
    • Add the flour and stir to a creamy texture.
    • Gradually pour in the heated milk, stirring until creamy.
    Step 4

  5. Cool the crème pâtissière

    • Pour the crème pâtissière into a bowl, cover and let it cool.
    Step 5

  6. Chill the dough

    • Knead the risen dough and refrigerate it.
    Step 6

  7. Fill and fold the dough

    • Roll out the dough and spread the crème pâtissière over one half.
    • Scatter the dark chocolate morsels on top and fold the dough over.
    Step 7

  8. Chill again

    • Chill the filled dough.
    Step 8

  9. Shape the brioches

    • Trim the edges and divide the dough into 14 pieces.
    • Let the pieces rise.
    Step 9

  10. Brush and bake

    • Brush the brioches with the beaten egg.
    • Bake at 180 °C.
    Step 10

  11. Make the syrup

    • Mix the water and sugar in a saucepan, add the lemon juice and simmer until thick.
    Step 11

  12. Finish

    • Brush the baked brioches with the syrup.
    Step 12
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