French-Style Vanilla Cream and Chocolate Chip Brioche — Inspired by Christian Felder
Oh, mon Dieu! These French brioches are incredibly soft and flavorful, filled with vanilla cream and chocolate chips. Based on a recipe by Christian Felder, I slightly reduced the butter amount from the original 165 g to 125 g—because that’s just too much butter even for a French recipe!
🍞 Ingredients (Makes 11 brioche rolls + edges)
Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250 g |
| Sugar | 30 g |
| Fresh yeast | 1/2 cube (12 g) |
| Warm milk | 2 tablespoons |
| Eggs | 3 |
| Butter (room temperature) | 125 g |
| Salt | 1/2 teaspoon |
| Chocolate chips | As desired |
Vanilla Cream Filling
| Ingredient | Quantity |
|---|---|
| Milk | 250 ml |
| Sugar | 50 g |
| Egg yolks | 2 |
| Cornstarch | 20 g |
| Vanilla pod (or extract) | 1/2 pod or extract |
For brushing
| Ingredient | Quantity |
|---|---|
| Egg yolk | 1 |
| Sour cream | 2 tablespoons |
Sugar Syrup
| Ingredient | Quantity |
|---|---|
| Sugar | 50 g |
| Water | 50 ml |
🔪 Preparation Steps
- Activate yeast:
Dissolve yeast and 1 teaspoon sugar in warm milk. Let ferment in a warm place for 15 minutes. - Mix dough:
Combine flour and sugar. Add yeast mixture and one beaten egg; mix well. Add second egg, 1/3 flour, mix; then third egg, remaining flour, mixing after each addition.
Use mixer with dough hooks or knead by hand. - Knead dough:
Knead dough until sticky but elastic (about 15 minutes by machine).
Add butter gradually in small cubes, kneading thoroughly between additions until fully incorporated.
Continue kneading for another 15 minutes until dough is smooth and glossy. - First proof:
Cover dough with plastic wrap; let rise in warm place for 1 hour. - Second proof (cold ferment):
Lightly flour work surface, punch down dough, shape into rectangle (25×45 cm). Cover and refrigerate for 2 hours. - Prepare vanilla cream:
Make vanilla cream filling (recipe above) and chill. - Assemble:
Roll out dough on parchment paper lightly floured. Spread vanilla cream over half of dough, sprinkle chocolate chips. Fold dough over filling and trim edges to form neat rectangle. - Cut and arrange:
Slice into 4–5 cm thick slices. Place slices on parchment-lined baking sheets, spaced well. Cover loosely with paper bags and let rise for 45 minutes. - Brush and bake:
Mix egg yolk and sour cream; brush over risen brioches.
Boil sugar syrup for 3 minutes.
Bake at 180°C (350°F) for 15–20 minutes until golden.
Brush hot brioches with sugar syrup and let cool.
💡 Tips & Tricks
- The dough is sticky — don’t add extra flour, it will bake up perfectly.
- The cold ferment in fridge enhances flavor and texture.
- Don’t worry if filling oozes out a bit — it’s delicious and expected!
- Use quality vanilla for best cream flavor.
🧾 Final Thoughts
This French-inspired brioche with vanilla cream and chocolate chips is soft, rich, and elegant — a perfect treat for breakfast or afternoon tea. Slightly lighter on butter but full of flavor!