Rolled Brioche with Vanilla Cream & Chocolate Chips

If you’re looking for a delightful treat that will impress your family and friends, look no further than this Rolled Brioche with Vanilla Cream & Chocolate Chips. Imagine pulling a warm, golden-brown brioche loaf from the oven, filled with sweet vanilla cream and dotted with rich chocolate chips. The aroma fills your kitchen, and you can’t help but smile as you cut into this soft, fluffy bread.

I’ve experimented with various brioche recipes, and trust me, this version stands out. The combination of the vanilla cream and chocolate makes each slice a true indulgence. Whether you enjoy it as a cozy breakfast or a sumptuous dessert, this recipe is sure to become a family favorite.

Why You’ll Love This Rolled Brioche with Vanilla Cream & Chocolate Chips

• Easy to Make: This recipe features straightforward steps, perfect for beginner bakers.
• Family-Friendly: Kids and adults alike adore the creamy sweetness and chocolatey goodness.
• Versatile Treat: Enjoy it warm, toasted, or even as French toast the next day!
• Perfect for Any Occasion: Great for brunches, birthday parties, or just a cozy afternoon snack.
• Make Ahead Option: Prepare the dough in advance and bake it when you’re ready!

Ingredients for Rolled Brioche with Vanilla Cream & Chocolate Chips

To make this delicious Rolled Brioche with Vanilla Cream & Chocolate Chips, you’ll need the following ingredients:

For the Brioche Dough:

• 4 cups all-purpose flour (plus extra for dusting)
• 1/3 cup granulated sugar
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup unsalted butter, softened and cut into cubes
• 1/2 cup whole milk, warmed

For the Vanilla Cream Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Helpful Notes:

• Let your butter come to room temperature before starting.
• Ensure your milk is warm, not hot, to activate the yeast properly.

How to Make Rolled Brioche with Vanilla Cream & Chocolate Chips

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, or until frothy.
2. Add the eggs and salt to the bowl. Mix well until combined.
3. Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Step 2: Incorporate the Butter

5. Add the softened butter, a few cubes at a time. Continue kneading until the butter is fully absorbed, and the dough is smooth and pliable (around 10 more minutes).

Step 3: First Rise

6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

Step 4: Prepare the Vanilla Cream

7. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chocolate chips. Set aside.

Step 5: Shape the Brioche

8. Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface, about 1/4-inch thick.
9. Spread the vanilla cream filling evenly over the rolled dough, leaving a 1-inch border around the edges.

Step 6: Roll and Slice

10. Starting from one long side, carefully roll the dough into a tight log.
11. Slice the log into 12 even pieces and place them in a greased baking dish, cut-sides up.

Step 7: Second Rise

12. Cover the dish with a towel and let the rolls rise for another 30-45 minutes, or until puffy.

Step 8: Bake

13. Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Step 9: Cool and Serve

14. Allow the brioche to cool in the pan for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Pro Tips for Perfect Rolled Brioche with Vanilla Cream & Chocolate Chips

1. Kneading: Ensure your dough is well-kneaded to develop gluten for that airy texture.
2. Temperature: A warm environment helps yeast activate, leading to a better rise.
3. Don’t Rush: Allowing ample rising time is crucial for soft, fluffy brioche.
4. Add More Flavor: Consider adding a pinch of cinnamon to the cream filling for a warm spice kick.

Variations & Substitutions

• Nutty Addition: Mix in some chopped nuts like walnuts or pecans with the chocolate chips for added crunch.
• Fruit Filling: Swap out the chocolate chips for fresh berries or dried fruit for a fruity twist.
• Dairy-Free Option: Use a non-dairy milk alternative and coconut cream instead of heavy cream for the filling.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend.

What to Serve With Rolled Brioche with Vanilla Cream & Chocolate Chips

Pair your Rolled Brioche with Vanilla Cream & Chocolate Chips with:

• A steaming cup of coffee or spiced chai for a cozy café vibe.
• A dollop of whipped cream on top for a touch of indulgence.
• Serve it alongside fresh berries for a refreshing contrast to the sweetness.

Storage & Reheating

• Fridge: Store any leftover brioche in an airtight container for up to 3 days.
• Freezer: Wrap individual slices in plastic wrap and place them in a freezer bag for up to 2 months.
• Reheating: Warm slices in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes until heated through.

Nutrition Information (per serving)

• Calories: 300
• Protein: 5g
• Carbohydrates: 36g
• Fat: 18g

FAQs About Rolled Brioche with Vanilla Cream & Chocolate Chips

Can I make the Rolled Brioche with Vanilla Cream & Chocolate Chips ahead of time?

Absolutely! You can prepare the dough and filling a day in advance, refrigerating them separately. The next day, just roll, cut, and let it rise before baking.

What can I do if my dough doesn’t rise?

This can happen if the yeast is old or if the temperature is too cold. Make sure to check the expiration date on your yeast and try placing your dough in a warm, draft-free area to rise.

Can I use different types of chocolate in the filling?

Yes! Feel free to substitute semi-sweet chocolate chips with dark, milk, or even white chocolate for different flavor profiles in your Rolled Brioche with Vanilla Cream & Chocolate Chips.

Is this recipe suitable for special dietary needs?

You can easily adapt this recipe. Use gluten-free flour for a gluten-free option or non-dairy substitutes to make it dairy-free without sacrificing taste.

Conclusion

There you have it! A warm, comforting recipe for Rolled Brioche with Vanilla Cream & Chocolate Chips that is not only scrumptious but also simple to make. Treat yourself to this delightful pastry that brightens any occasion with its rich, creamy filling and soft texture. I encourage you to give this recipe a try! Your taste buds deserve a delicious adventure waiting in your kitchen. Don’t forget to share your results and variations! Happy baking!

Rolled Brioche with Vanilla Cream & Chocolate Chips

A delightful brioche loaf filled with sweet vanilla cream and chocolate chips, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert

Cuisine: French

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Brioche Dough

• 4 cups all-purpose flour (plus extra for dusting)
• 1/3 cup granulated sugar
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup unsalted butter, softened and cut into cubes
• 1/2 cup whole milk, warmed

For the Vanilla Cream Filling

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Method

 

Prepare the Dough

1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, or until frothy.
2. Add the eggs and salt to the bowl. Mix well until combined.
3. Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Incorporate the Butter

1. Add the softened butter, a few cubes at a time. Continue kneading until the butter is fully absorbed, and the dough is smooth and pliable (around 10 more minutes).

First Rise

1. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

Prepare the Vanilla Cream

1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the chocolate chips. Set aside.

Shape the Brioche

1. Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface, about 1/4-inch thick.
2. Spread the vanilla cream filling evenly over the rolled dough, leaving a 1-inch border around the edges.

Roll and Slice

1. Starting from one long side, carefully roll the dough into a tight log.
2. Slice the log into 12 even pieces and place them in a greased baking dish, cut-sides up.

Second Rise

1. Cover the dish with a towel and let the rolls rise for another 30-45 minutes, or until puffy.

Bake

1. Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Cool and Serve

1. Allow the brioche to cool in the pan for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Notes

Let your butter come to room temperature before starting. Ensure your milk is warm, not hot, to activate the yeast properly.