Swiss brioche with Thermomix

Swiss Brioches or Brioches Suisses are light brioches filled with a vanilla custard cream and chocolate chips, a very greedy treat! a delicious pastry made easily with your robot. The recipe requires a bit of patience and it is very easy to complete, ideal for serving as a snack or for breakfast. the result is 200% worth it.

Swiss Brioches or Brioches Suisses are light brioches filled with a vanilla custard cream and chocolate chips, a very greedy treat! a delicious pastry made easily with your robot.
The recipe requires a bit of patience and it is very easy to complete, ideal for serving as a snack or for breakfast. the result is 200% worth it.

Preparation: 20 minutes
Cook: 2 hours
Servings: 10 Bars

Ingrédients  :

For the brioche:

  • 500 g flour
  • 200 g milk
  • 20 g baker’s yeast
  • 100g caster sugar
  • 2 eggs
  • 80 g softened butter
  • 1 pinch of salt

For the pastry cream:

  • 500 g milk
  • 50 g flour
  • 1 sachet of vanilla sugar
  • 2 eggs
  • 1 egg yolk
  • 70g caster sugar

For the egg wash:

  • 1 egg yolk
  • 1 tablespoon milk

Directions :

  1. Begin the preparation of these Swiss brioches with Thermomix by putting the milk and yeast in the bowl and then program 2 minutes at 37 ° at speed 2.
  2. Then add the sugar, the flour, the eggs, the salt then set 8 minutes on the cob.
  3. After 4 minutes add the butter in pieces through the hole.
  4. Then form a ball of dough and put in an oiled bowl, cover with a damp cloth and let rise for two hours.
  5. Meanwhile prepare the pastry cream.
  6. Put all the ingredients in the bowl then mix for 10 seconds at speed 5 and set for 7 minutes at 90 ° at speed 4. Pour into a container and place in the refrigerator for at least 30 minutes.
  7. Flour your work surface then place the dough, and degas it then spread it in the shape of a rectangle over a thickness of 5 mm.
  8. Cover half the dough with pastry cream then chocolate chips, then fold the dough and detail 8 to 10 rolls.
  9. Place them on a baking sheet covered with parchment paper and leave to rise for 1 hour 30 minutes.
  1. Brush the buns with beaten egg yolk with the milk using a brush and bake in the preheated oven for 15 minutes at 180 °.
  2. When you take the Swiss brioches out of the oven, brush them delicately with a flavored syrup.

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