French brioche with crème pâtissière and chocolate chunks

Our Friday cake is very scrumptious today and evokes childhood good memories. The recipe is full of pastry cream and dark chocolate : perfect for an afternoon snack with the kids! To eat without moderation with a chaï latte (hot almond milk with cinnamon, ginger and cardamom) … So delicious!

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Preparation time: 15 minutes
Brioche resting time: 1 hour, then  45 minutes
Cooking time: 25 minutes at 180 ° C.

Ingredients :

For the brioche :

  • 500 g plain flour
  • 10 g dried yeast
  • 60 g sugar + 2 tablespoons sugar
  • 2 tablespoons warm water
  • 70 g butter
  • 10 g salt
  • 240 ml whole milk
  • 1 egg + 1 yolk to glaze the brioche

 

For the crème pâtissière :

  • 3 egg yolks
  • 40 g caster sugar
  • 30 g corn flour
  • 30 cl whole milk
  • 1 tiny spoon ground vanilla

Prepare the brioche. Dilute the yeast with two tablespoons of warm water et two tablespoons of sugar. Wait a few minutes. In a big bowl, pour the yeast mixture. Then add some milk, sugar, salt and egg. Stir well. Add the melted butter.

Add the flour and knead the dough for about 5 minutes. Then make a ball and cover it with a plastic film. Let the dough rest for about one hour at room temperature.

In the meantime, prepare the crème pâtissière. Boil the milk. In a bowl, put the egg yolks, add sugar, then cornflour. Stir well till it’s light. Add the milk and cook again, stiring all the time, till the mix thickens. Rest the cream for 30 minutes.

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane

Then, spread the dough with a roller (with some flour added) to make a 1 cm thick rectangle. Spread the cream. Generously sprinkle the chocolate chunks.

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane

Roll the dough. Cut some 5 cm pieces. Put them in a round tin, 1 cm away the one from the other. Let the dough rest once more for about 45 minutes.

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane

Glaze the brioche with an egg yolk. Then bake it for about 25 minutes at 180°C. 

It’s ready! Let the brioche cool down before eating it.

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See you on Monday for a great interview of Astrid Desbordes, French author for children. She will tell us why she’s chosen this job and what she thinks of children literature. Engaging! It will part of our ‘Family connexion’ section you can find here.

Have a lovely weekend,

Emilie Xx.

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