These brioche rolls with chocolate chips are just how they sound; they are fluffy buns that have a spiral shape from being rolled. The buns also have pastry cream piped on top which bakes into them and is sweet with a vanilla flavor. While these brioche rolls can be served as a dessert, they make an excellent breakfast alongside a cup of coffee as well.
To make the brioche rolls with chocolate chips, you first make a dough with milk, yeast, sugar, vegetable oil, vanilla sugar, egg, flour, baking powder, and salt. Then, once it has risen, it gets rolled out, sliced into strips, and each strip is rolled up into a bun. Then, you brush the pastries with egg wash, pipe homemade pastry cream on top, and sprinkle them with chocolate chips before baking them in the oven. The resulting pastries will be puffed and golden, and so delicious with the chocolate and cream!
What are Brioche Rolls With Chocolate Chips?
Brioche rolls with chocolate chips are made with a rich and fluffy brioche dough, which is a classic enriched dough in French cuisine. Often containing butter, milk, and eggs, brioche is different from other types of bread as it has a fluffier texture and richer flavor. Its fluffiness means that it works well for both sweet and savory breads, buns, and pastries.
These brioche rolls are special because of how they are assembled; once the dough has been cut into strips, they are rolled up to create spiral-shaped buns and then they are garnished with custard and chocolate chips before they are baked in the oven. The contrast between the chocolate chips, cream, and rich brioche makes these buns so enjoyable to eat for a sweet breakfast, snack, or dessert!
Pro Tips
- Make sure the milk is no hotter than 100 F to 110 F (37.7 C to 43.3 C) as milk that is too hot may kill the yeast and prevent the dough from rising.
- Knead the dough until it is smooth and elastic. You will know you have kneaded it enough when it is easy to stretch out a small piece very thinly without it tearing.
- When you make the pastry cream, continuously whisk it to prevent lumps from forming.
- If your pastry cream forms lumps, you can strain it through a fine-mesh strainer to remove them.
Frequently Asked Questions
What’s the Difference Between a Brioche Roll and a Regular Roll?
Besides being a sweet roll, brioche rolls are different from regular rolls as they have a richer flavor and fluffier texture. Tradition bread dough is usually just flour, water, yeast, and salt at its most basic, whereas brioche dough is enriched with milk, butter, and eggs.
Is Pastry Cream the Same as Custard?
Yes, pastry cream is a type of custard that tends to be used in a multitude of desserts. It can be placed between cake layers or used as fillings for eclairs, tarts, donuts, and more.
What Can You Eat Brioche Rolls With Chocolate Chips With?
These brioche rolls are great with coffee, tea, or hot chocolate for breakfast. However, you can also pair them with a full breakfast including bacon and eggs if preferred.
How to Store Brioche Rolls With Chocolate Chips
The brioche rolls can be stored at room temperature in a sealed container or bag until you serve them. They should stay fresh for up to 2 to 3 days. Alternatively, you can place them in the freezer for up to 3 months.
Ingredients
How to Make Brioche Rolls With Chocolate Chips and Pudding Topping
For the brioche dough, in a large bowl, mix the milk with the yeast, vegetable oil, sugar, vanilla sugar, and egg until combined. Sift in the flour and baking powder, add the salt, and mix until combined. Add the butter and knead until a smooth elastic dough is formed. Cover it and allow it to rise for 1 hour or until it is doubled in size.
For the brioche dough, in a large bowl, mix the milk with the yeast, vegetable oil, sugar, vanilla sugar, and egg until combined. Sift in the flour and baking powder, add the salt, and mix until combined. Add the butter and knead until a smooth elastic dough is formed. Cover it and allow it to rise for 1 hour or until it is doubled in size.
For the pastry cream, in a saucepan, whisk the milk, sugar, vanilla sugar, cornstarch, and egg yolk together until combined. Cook the mixture, while whisking, until it is thickened. Remove it from the heat and allow it to cool.
For the pastry cream, in a saucepan, whisk the milk, sugar, vanilla sugar, cornstarch, and egg yolk together until combined. Cook the mixture, while whisking, until it is thickened. Remove it from the heat and allow it to cool.
Place the rolls on a parchment-lined baking sheet and allow them to rise for 30 minutes.
For the brioche rolls, once the dough has risen, roll it out into a rectangle shape and cut it into strips.
Sprinkle the rolls with chocolate chips. Bake them in a 360 F (180 C) oven for 25 minutes.
Roll each strip up into a bun.
Serve on a platter and enjoy!
Place the rolls on a parchment-lined baking sheet and allow them to rise for 30 minutes.
To assemble, brush the rolls with egg wash.
Pipe the pastry cream on top of each roll.
Sprinkle the rolls with chocolate chips. Bake them in a 360 F (180 C) oven for 25 minutes.
Serve on a platter and enjoy!
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