Brioches Roulées Crème Vanille & Pépites de Chocolat

Golden, pillowy, and irresistibly rich, these Brioches Roulées are pure comfort swirled with silky vanilla cream and studded with melting chocolate chips. Each bite is a warm hug of sweet dough and creamy decadence, the kind of treat you make when you want to impress someone or simply spoil yourself. Trust me, you’re going to love this.

Behind the Recipe

This recipe was born on a slow Sunday morning, the kind where the world seems to pause and baking feels like the only thing that matters. The scent of yeast rising in the bowl, the smooth feel of the dough under your hands, and finally, that swirl of velvety vanilla pastry cream and rich chocolate chips—it all just came together in the coziest way. These brioches are about taking your time and savoring the process as much as the result.

Recipe Origin or Trivia

Brioche has deep roots in French baking. It’s a bread enriched with eggs and butter, giving it that soft, almost cake-like texture. The rolled or “roulée” version filled with crème pâtissière (vanilla pastry cream) and chocolate chips is a modern twist on the classic pain suisse or pain au chocolat. While the traditional versions are rectangular or square, this one plays with shape and swirl for that gorgeous artisan bakery feel.

Why You’ll Love Brioches Roulées Crème Vanille & Pépites de Chocolat

Warm, gooey, and full of personality, these rolls hit every craving.

Versatile: Perfect for brunch, dessert, or a sweet afternoon pick-me-up.

Budget-Friendly: Uses simple pantry staples and makes a whole tray to share.

Quick and Easy: The dough is easy to handle, and most of the time is just waiting for it to rise.

Customizable: Swap the chocolate chips for raisins or even cinnamon if you like.

Crowd-Pleasing: Everyone will be wowed when these come out of the oven.

Make-Ahead Friendly: Prepare the dough and cream the day before, then roll and bake in the morning.

Great for Leftovers: Still amazing the next day—just warm slightly for that fresh-baked taste.

Chef’s Pro Tips for Perfect Results

Making these brioches is easier than you think, especially with a few tricks up your sleeve.

• Use room-temperature ingredients for a soft, even dough rise.
• Let the dough rise in a warm, draft-free spot like an oven with the light on.
• Chill the vanilla cream slightly before spreading—it makes it easier to handle.
• Don’t overfill the rolls or the cream will spill during baking.
• Brush with egg wash right before baking for that bakery-style shine.

Kitchen Tools You’ll Need

To bring these golden beauties to life, here’s what you’ll want nearby:

Mixing bowls: For dough mixing, rising, and pastry cream.
Stand mixer or hand mixer: To knead the dough easily.
Rolling pin: To shape the dough into a rectangle for rolling.
Sharp knife or bench scraper: For cutting the rolled dough into individual buns.
Baking tray: To bake the brioches evenly.
Parchment paper: Keeps everything neat and non-stick.
Pastry brush: For the final egg wash glaze.

Ingredients in Brioches Roulées Crème Vanille & Pépites de Chocolat

There’s a beautiful balance between richness and lightness here. Each ingredient plays its part in creating that fluffy texture and indulgent flavor.

1. All-purpose flour: 450g. Provides structure and softness.
2. Granulated sugar: 60g. Adds just the right sweetness to the dough.
3. Salt: 1 tsp. Enhances all the flavors.
4. Instant yeast: 10g. Helps the dough rise and become airy.
5. Whole milk: 150ml, lukewarm. Activates the yeast and adds moisture.
6. Eggs: 3 large. Give the dough richness and structure.
7. Unsalted butter: 100g, softened. Makes the brioche incredibly tender.
8. Vanilla extract: 1 tsp. Adds warmth to both the dough and pastry cream.
9. Cornstarch: 40g. Thickens the vanilla cream.
10. Egg yolks: 3 large. Richens and thickens the pastry cream.
11. Whole milk (for cream): 400ml. The base for the custard.
12. Chocolate chips: 100g. Melts into gooey pockets of chocolate.

Ingredient Substitutions

Here’s how to switch things up if needed.

Whole milk: Use oat milk or almond milk for a dairy-free option.
Unsalted butter: Swap with plant-based butter if avoiding dairy.
Chocolate chips: Use chopped dark chocolate or white chocolate instead.
Vanilla extract: Try vanilla bean paste for extra flavor.

Ingredient Spotlight

Vanilla Extract: This simple addition brings warmth and depth to both the dough and the cream, making everything taste like a hug in pastry form.

Chocolate Chips: When they melt into the cream during baking, it’s absolute magic. Choose good quality for the best flavor.

Instructions for Making Brioches Roulées Crème Vanille & Pépites de Chocolat

Making these rolls is like crafting edible art. Let’s take it step by step together.

1. Preheat Your Equipment:
   Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Combine Ingredients:
   In a large bowl, mix flour, sugar, salt, and yeast. Add eggs and lukewarm milk. Mix until a sticky dough forms. Knead for 8–10 minutes, then add softened butter and knead again until smooth and elastic.
3. Prepare Your Cooking Vessel:
   Place dough in a greased bowl, cover, and let rise for 1.5 to 2 hours until doubled in size.
4. Assemble the Dish:
   Roll dough into a large rectangle. Spread chilled vanilla cream over it, then sprinkle chocolate chips evenly. Roll tightly from the long edge and cut into thick slices.
5. Cook to Perfection:
   Place rolls on the tray, spaced apart. Let rise again for 30–40 minutes. Brush with egg wash and bake for 20–25 minutes until golden brown.
6. Finishing Touches:
   Let cool slightly. Optionally dust with powdered sugar or glaze with simple syrup for shine.
7. Serve and Enjoy:
   Serve warm with coffee, tea, or a glass of cold milk.

Texture & Flavor Secrets

What makes these brioches so special is the contrast between the golden crust and the cloud-like interior. The pastry cream keeps things moist and tender, while the chocolate chips add bursts of gooey sweetness in every bite. Together, they make magic.

Cooking Tips & Tricks

Here are a few extra notes to make your baking go even smoother:

• Let the dough rest overnight in the fridge for even more flavor.
• If your kitchen is cold, place the rising dough in a slightly warmed (but off) oven.
• Use a serrated knife to cut the rolls cleanly without flattening them.

What to Avoid

Avoid these common missteps and you’ll be golden:

• Too much flour: This will make the dough dense. Stick to the measurements.
• Overbaking: Keep an eye near the end to prevent drying out.
• Hot milk: Don’t add boiling milk to the yeast—it’ll kill it. Lukewarm is best.

Nutrition Facts

Servings: 10
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (includes rise time)

Make-Ahead and Storage Tips

These are a dream for prepping ahead. You can refrigerate the dough overnight after the first rise and finish assembling and baking the next day. Once baked, store in an airtight container at room temperature for up to 2 days or freeze individually wrapped rolls for up to 1 month. Reheat gently to refresh that bakery-fresh taste.

How to Serve Brioches Roulées Crème Vanille & Pépites de Chocolat

These are best served warm, maybe with a dusting of powdered sugar or a drizzle of icing. Pair them with a hot café au lait or a scoop of vanilla ice cream for dessert. They also make a stunning centerpiece for brunch.

Creative Leftover Transformations

If by some miracle you have leftovers, try these:

• Brioche Bread Pudding: Tear up leftovers, mix with custard, and bake.
• French Toast Rolls: Dip in egg mix and griddle until golden.
• Ice Cream Sandwiches: Slice and fill with your favorite ice cream.

Additional Tips

• Use a ruler to cut even slices for perfect rolls.
• Add orange zest to the pastry cream for a citrusy twist.
• Freeze leftover cream in portions to use another time.

Make It a Showstopper

Presentation is everything. Arrange rolls on a wooden board with a dusting of powdered sugar and a few scattered chocolate chips. Serve on pretty parchment or in bakery boxes for gifting. A drizzle of glaze always catches the light beautifully.

Variations to Try

• Raspberry White Chocolate: Replace chips with white chocolate and dot with fresh raspberries.
• Almond Cream: Swap vanilla cream with almond frangipane.
• Cinnamon Swirl: Add cinnamon sugar for a twist on a classic roll.
• Nutella Core: Spread a layer of Nutella before rolling.
• Lemon Cream: Use lemon pastry cream instead of vanilla for a citrus kick.

FAQ’s

Q1: Can I make these without a stand mixer?

A1: Absolutely. It just takes a bit more kneading by hand but works perfectly.

Q2: Can I use dry active yeast?

A2: Yes, just dissolve it in the warm milk and let it sit for 10 minutes before mixing.

Q3: How long do they stay fresh?

A3: Best eaten within 2 days but still tasty for up to 3 with reheating.

Q4: Can I make the pastry cream ahead?

A4: Yes, up to 2 days in advance. Keep refrigerated.

Q5: Can I freeze the unbaked rolls?

A5: Yes, freeze after shaping. Let thaw and rise before baking.

Q6: Is it okay to use chocolate chunks?

A6: Definitely. Just chop them small for easier rolling.

Q7: What if I don’t have cornstarch?

A7: Substitute with flour, though it may be slightly less silky.

Q8: Can I make mini versions?

A8: Yes, just slice smaller and reduce bake time slightly.

Q9: Can I double the recipe?

A9: Of course. Just use two trays and rotate them while baking.

Q10: Can I skip the second rise?

A10: It’s not recommended. The second rise gives them their signature fluff.

Conclusion

Brioches Roulées Crème Vanille & Pépites de Chocolat are the kind of pastries that make you slow down and savor. Whether you bake them for a special breakfast or just because, every swirl of vanilla and chocolate is worth the little bit of effort. So roll up your sleeves and let the aroma of baking brioche fill your kitchen—it’s a feeling you’ll want to come back to again and again.

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