There is nothing quite like the smell of fresh yeast dough rising in a warm kitchen on a slow weekend morning. If you have been searching for a baking project that feels sophisticated yet entirely approachable, this Brioches Roulées Crème Vanille & Pépites de Chocolat is the answer. It combines the buttery richness of classic French brioche with the comforting, creamy texture of vanilla custard and the snap of dark chocolate. It is essentially the more elegant, dessert-focused cousin of the cinnamon roll.
I first attempted a version of this Baking Recipe when I wanted something different from my usual morning rotation. The result was a tray of golden, spiral buns that were soft as clouds and filled with a rich crème pâtissière that made every bite melt in my mouth. Whether you need impressive Pastry Ideas for a brunch gathering or just want to treat your family, these rolls strike the perfect balance between a breakfast pastry and a decadent dessert.
Why You Will Love These Rolls
Unlike a standard Buns Recipe that relies heavily on cinnamon and sugar for flavor, these rolls focus on texture and creaminess. The brioche dough is enriched with butter and eggs, giving it a tender crumb that stays soft for days. The filling isn’t just butter and sugar; it is a silky homemade vanilla custard that keeps the dough moist from the inside out. This recipe bridges the gap between a simple sweet roll and a complex pâtisserie creation.
This is one of those Sweet Bread Ideas that looks incredibly difficult but follows a logical rhythm. Once you master the dough and the cream, the assembly is just simple rolling and slicing. It reminds me of a deconstructed Pain Au Chocolat Recipe but with a softer, pillowy texture instead of flaky layers. It is definitely one of the most Fun Bread Recipes you can add to your repertoire.
Essential Ingredients
The quality of your Brioches Roulées Crème Vanille & Pépites de Chocolat depends entirely on your ingredients. For the dough, I recommend using bread flour (or French T45 if you can find it) because the higher protein content helps the buns hold their shape against the heavy cream filling. You will also need room-temperature butter; if it is too cold, it won’t incorporate, and if it is melted, the dough will be greasy.
For the vanilla cream, use whole milk and genuine vanilla extract or a vanilla bean. The fat in the whole milk is necessary for a thick, luscious custard that won’t weep into the dough during baking. Dark chocolate chips work best here to contrast the sweetness of the cream, but milk chocolate is also delicious if you prefer a sweeter treat.
Making the Vanilla Pastry Cream
The pastry cream, or crème pâtissière, needs to be made first so it has ample time to chill and set. If you try to spread warm cream onto raw dough, you will end up with a messy disaster. Start by whisking egg yolks with sugar until they turn pale yellow, then whisk in cornstarch. This starch is what thickens the cream and makes it stable enough to bake.
Heat your milk with vanilla until it just starts to simmer. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour everything back into the pot and cook over medium heat, whisking vigorously, until it thickens into a pudding-like consistency. Remove it from the heat and stir in a knob of butter for extra gloss. Cover it with plastic wrap pressing directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours.
Preparing the Brioche Dough
For this Recipe Brioche Bread base, you want to activate your yeast in warm milk first. Once foamy, mix it with the flour, sugar, eggs, and salt in a stand mixer. Let the machine do the hard work. Knead until the dough comes together, then slowly add the soft butter a tablespoon at a time. This slow incorporation is crucial for developing that signature stringy, soft texture.
The dough will be sticky and soft, which is exactly what you want. Resist the urge to add too much extra flour, or your buns will be tough. Let the dough rise in a warm place until it has doubled in size. This usually takes about 90 minutes, depending on the temperature of your kitchen. If you are looking for Baking Ideas that fit a busy schedule, you can also let the dough rise slowly in the fridge overnight.
Assembly and Baking
Once your dough has risen and your cream is cold, it is time to assemble. Roll the dough out into a large rectangle, about 1/2 inch thick. Spread the cold vanilla cream evenly over the surface, leaving a small border at the top edge. Sprinkle the chocolate chips generously over the cream. Roll the dough up tightly into a log, starting from the long edge closest to you.
Cut the log into individual rolls using a sharp knife or even unflavored dental floss for a clean cut. Place them on a baking sheet lined with parchment paper, leaving space between them to expand. Let them proof again for about 45 minutes. Brush with egg wash for a shiny finish and bake at 350°F (175°C) for 20-25 minutes until deep golden brown.
Storage and Serving
These brioches are best enjoyed fresh on the day they are made. However, you can store them in an airtight container at room temperature for up to two days. Avoid refrigerating the baked buns as this dries out the brioche crumb faster. If you need to keep them longer, freeze them individually wrapped in plastic.
To refresh a day-old bun, pop it in the microwave for 15 seconds or warm it in a 300°F oven for 5 minutes. This softens the butter in the dough and makes the chocolate melty again, restoring that fresh-baked experience.
Variations to Try
If you want to switch things up, try swapping the chocolate chips for raisins soaked in rum for a classic “Pain aux Raisins” vibe. You can also zest an orange into the dough for a citrus kick that pairs beautifully with the dark chocolate. Another fun idea is to sprinkle pearl sugar on top before baking for an added crunch.
FAQ
Can I make the dough by hand?
Yes, but be prepared for a workout. Brioche dough is sticky and requires significant kneading to incorporate the butter properly. Use the “slap and fold” technique for best results if working without a mixer.
My pastry cream is too runny, what happened?
You likely didn’t cook it long enough after the milk boiled. The starch needs to be boiled for at least a full minute to activate its thickening power. Also, ensure it is completely cold before using.
Can I use dry yeast instead of fresh?
Absolutely. Use 7g (one packet) of instant dry yeast or active dry yeast. If using active dry, remember to bloom it in the warm milk first to ensure it is alive.
Why did my filling leak out?
This happens if the rolls are not rolled tightly enough or if the cream was too warm. Make sure to pinch the seam of the dough log to seal it before cutting your rolls.
Can I prepare these overnight?
Yes, you can let the shaped rolls rise in the refrigerator overnight. Pull them out about an hour before baking to let them come to room temperature and finish proofing.
What type of chocolate is best?
I prefer semi-sweet or dark chocolate chips (around 50-60% cocoa) because they hold their shape and aren’t overly sweet. Chopped chocolate bars also work but will melt more irregularly.
Brioches Roulées Crème Vanille & Pépites de Chocolat
Ingredients
Equipment
Method
- Make cream: Whisk yolks and sugar, add cornstarch. Pour in hot vanilla milk while whisking. Cook until thickened. Stir in butter. Chill.
- Make dough: Mix warm milk, yeast, flour, sugar, and salt. Knead 5 minutes. Add soft butter gradually. Knead until smooth. Rise 90 mins.
- Shape: Roll dough into large rectangle. Spread cold cream. Sprinkle chocolate chips. Roll into log and cut 9 slices.
- Proof: Place on baking sheet. Let rise 45 minutes until puffy.
- Bake: Brush with egg wash. Bake at 350°F (175°C) for 15-20 minutes until golden.
Notes
- Ensure cream is fully cold before spreading.
- Do not overheat the milk for the yeast.
