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Brioche Suisse

The perfect breakfast pastry. Rich brioche, custard and chocolate chunks. A delight!

30 minutes
Medium

Ingredients

  • 260ml Milk, warm ; 70ml Vegetable oil ; 7g Dry yeast ; 380g Plain flour ; 60g Caster sugar 5g Salt 1tsp Vanilla bean paste ;
  • 125ml Milk ; 25g Caster sugar ; 1each Egg yolk 15g Cornflour 1tsp Vanilla bean paste ; 60-80g L Lindt Dessert 70% Cocoa, chopped Little milk to brush

Method

Step 1.

For the custard
Combine the milk and caster sugar in a saucepan and bring to the boil.

Step 2.

In the meantime
Combine egg yolk, cornflour and vanilla and mix to a smooth mass.

Step 3.

Once milk mixture is boiling
Pour over the egg yolk mixture and mix.Return to the saucepan and over medium heat, cook to a smooth custard.

Step 4.

Place in a clean bowl
Cover directly with cling film and set aside to cool.

Step 5.

For the brioche dough
Combine the milk, oil and yeast.Stir to dissolve the yeast.

Step 6.

In a bowl of your electric mixer
With a hook attachment, combine the flour, sugar, salt and vanilla.

Step 7.

Add the milk mixture and
Knead mix the dough until it comes away from the sides of the bowl and is smooth. (about 5 minutes)

Step 8.

Remove bowl from the mixer
And set aside in a warm place for about 1 hour or until dough doubles in size.

Step 9.

Knock back the dough
With your fist and bring it back together.

Step 10.

On a lightly floured bench
Roll out to a rectangle (about 45x36cm)

Step 11.

Place
The custard on 2/3 of the dough rectangle and top with chopped chocolate.

Step 12.

Fold
The 1/3 of dough without custard and chocolate onto the other side and top with the last third.(A bit like when folding butter into puff pastry)

Step 13.

Cut
Individual portions (around 2.5cm wide) and place on a baking paper lined tray.

Step 14.

Allow to prove
In a warm place for about 45 minutes.

Step 15.

Preheat the oven
To 180°C.

Step 16.

Brush
With little milk and bake for about 15 minutes or until golden brown.

Step 17.

Enjoy fresh!

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