Brioches Suisses aux Pépites de Chocolat, or Swiss Brioche with Chocolate Chips, are a decadent French pastry that combines the buttery richness of brioche dough with a silky pastry cream and sweet chocolate chips. Often shaped into soft, rectangular buns and baked to golden perfection, they’re like a cross between a pain au chocolat and a custard-filled bun.
Delicate yet indulgent, these treats are a staple in many French bakeries and patisseries. You might enjoy them as a breakfast pastry, a mid-morning snack with coffee, or an afternoon treat for special occasions. The sweet creaminess of the filling pairs beautifully with the soft, enriched dough, while the chocolate chips provide just the right amount of richness.
Recommended Kitchen Tools
To make your brioches as flawless as a French patissier’s, you’ll need the following tools:
- Stand mixer with dough hook (or large mixing bowl and strong arms!)
- Rolling pin – for flattening the dough
- Sharp knife or bench scraper – to cut and shape the dough
- Pastry brush – for egg wash
- Saucepan – for preparing the pastry cream
- Whisk – for stirring the cream
- Piping bag or spoon – for spreading pastry cream neatly
- Baking sheet lined with parchment paper
- Plastic wrap or clean towel – for covering the dough during proofing
Ingredients
For the Brioche Dough:
- 2½ cups (300 g) all-purpose flour
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- ½ cup (120 ml) warm milk
- 2 large eggs, room temperature
- ½ cup (115 g) unsalted butter, softened and cut into pieces
For the Pastry Cream (Crème Pâtissière):
- 1 cup (240 ml) whole milk
- 3 egg yolks
- ¼ cup (50 g) sugar
- 2 tbsp (15 g) cornstarch
- 1 tsp vanilla extract
- 2 tbsp (28 g) unsalted butter
Filling and Finishing:
- ½ cup (90 g) chocolate chips or chopped dark chocolate
- 1 egg (beaten, for egg wash)
- Powdered sugar (optional, for dusting)
Preparation
Step 1: Make the Brioche Dough
In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Add warm milk and eggs, then mix until combined.
Knead using the dough hook on medium speed for 6–8 minutes, until the dough becomes smooth and elastic. Add the softened butter a few pieces at a time, kneading until fully incorporated. This step may take another 5–7 minutes.
Once the dough is soft, glossy, and slightly sticky, cover the bowl with plastic wrap and let it rise in a warm place for 1–2 hours, or until doubled in size.
Punch down the dough and refrigerate for at least 1 hour or overnight. This makes it easier to roll out later.
Step 2: Prepare the Pastry Cream
While the dough chills, make the pastry cream. In a saucepan, heat the milk over medium heat until steaming (but not boiling).
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened — about 3–5 minutes. Remove from heat and stir in vanilla and butter until smooth.
Transfer the cream to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until chilled and set.
Step 3: Assemble the Brioches
On a lightly floured surface, roll the chilled dough into a large rectangle, about ¼-inch thick.
Spread a layer of chilled pastry cream over half the rectangle (lengthwise), then sprinkle evenly with chocolate chips. Fold the unfilled half over the filling like a book.
Press gently to seal, then cut into 8–10 equal rectangles using a sharp knife or bench scraper.
Place on a baking sheet lined with parchment paper, cover lightly with a towel, and let rise for 45–60 minutes, or until puffy.
Step 4: Bake
Preheat your oven to 350°F (175°C). Brush the tops of the brioches with beaten egg.
Bake for 15–18 minutes, or until golden brown on top and lightly puffed. Allow to cool slightly before serving.
Dust with powdered sugar for a bakery-style finish.
FAQ
Can I make these ahead of time?
Yes! You can prepare both the dough and pastry cream the day before and store them in the fridge. Assemble and bake the next day for fresh pastries.
Can I freeze Brioches Suisses?
Absolutely. Freeze them after baking and cooling. To reheat, warm in the oven at 300°F for 8–10 minutes.
What if I don’t have a stand mixer?
You can knead the dough by hand, though it will take longer (10–15 minutes). Be patient as the butter incorporates gradually.
Can I use store-bought custard?
In a pinch, yes. However, homemade pastry cream will give you the most authentic flavor and texture.
Can I substitute the chocolate chips?
Of course! Use chopped dark chocolate, mini chips, or even white chocolate for a twist.
Conclusion
Brioches Suisses aux Pépites de Chocolat are a delightful way to bring a touch of French bakery magic into your kitchen. With their pillowy dough, creamy custard filling, and sweet bites of chocolate, these pastries are a luxurious treat that’s well worth the effort.
Perfect for brunch, holidays, or an afternoon indulgence, they’re sure to impress both in taste and appearance. And once you’ve mastered the basic recipe, you can customize with new flavors like orange zest, berries, or even hazelnut cream.
So warm up the oven, prep your ingredients, and let these French delights fill your home with irresistible aroma and joy.