Brioche suisse (à la crème pâtissière et pépites de chocolat)
Delicious, buttery brioche with a pastry cream filling adorned with chocolate chips, made effortlessly in a pressure cooker for that tender crumb.
Equipment
- 1 Mixing bowl Large for dough mixing
- 1 Rolling pin For dough rolling
- 1 Pressure cooker For baking brioche
Ingredients
Main ingredients
- 500 g All-purpose flour for soft dough
- 75 g Sugar plays nice with cream and choc chips
- 10 g Salt just a pinch to bring flavors to life
- 25 g Fresh yeast fresh is best for rising
- 250 ml Milk warms up the yeast
- 3 Large eggs make dough rich and tender
- 200 g Unsalted butter softened, makes brioche
- 200 g Pastry cream gooey, sweet filling
- 100 g Chocolate chips for little pockets of melty chocolate
- Extra flour for dusting and rolling
Instructions
Instructions
- Mix flour, sugar, and salt in a large bowl.
- Warm milk, dissolve yeast in it, then add to dry ingredients.
- Add eggs and stir until dough starts to form.
- Knead for about 10 minutes, adding butter slowly until smooth.
- Let dough rest for an hour or until doubled in size.
- Roll out dough, spread with pastry cream, sprinkle chocolate chips.
- Roll into tight log, slice, place in baking dish.
- Let rise for 30 minutes, bake for 25-30 minutes at 180°C (350°F).
- For pressure cooking, use slow release method after valve hiss.
- Enjoy warm and fresh from the cooker.
Notes
Use store-bought pastry cream to save time. Swap fresh yeast with instant yeast as needed.