Brioche with Сhocolate and Paticière Cream

Recipe from Lily Moore
0 (0)
Cook time: 2 h. 30 min
Servings 7
Updated 10.03.2023
The traditional French pastry has been elevated to a luxurious level by incorporating luscious layers of creamy paticière and chocolate, resulting in a dessert that's fit for royalty. The brioche is light, airy, and enriched with butter, featuring a delicate texture that dissolves in your mouth. However, what distinguishes it from others is the lavish chunks of chocolate that are generously scattered throughout the cream filling.


  • Sugar
    3,5 oz.
  • Milk
    17,6 fl. oz.
  • Potato starch
    0,7 oz.
  • Egg yolks
    3 pcs.
  • Vanilla sugar
    0,6 oz.
  • Wheat flour
    17,6 oz.
  • Butter
    2,1 oz.
  • Egg
    1 pc.
  • Fresh yeast
    0,8 oz.
  • Salt
    0,5 tsp.
  • Dark chocolate 70%
    1,1 oz.

Nutrition facts per serving

  • Calories

    513 kcal

  • Protein

    12.8 g

  • Fat

    15.42 g

  • Carbohydrates

    83.14 g


  • To make this delectable dessert, start by dissolving the fresh yeast in warm milk until foam forms. Mix flour, salt, and sugar in a separate bowl. Combine the milk and yeast mixture, one egg, and soft butter with the flour mixture. Knead the dough until it stops sticking to the hands, and leave it to rest in a warm place for an hour until it rises to double its original size.

  • To prepare the cream, mix egg yolks with starch and gradually add milk until the mixture becomes liquid. Heat the remaining milk, vanilla sugar, and powdered sugar in a pot until it boils, then pour in the egg mixture. During this process, whisk the mixture constantly. Cook the mixture until it thickens, then let it cool to the room temperature.

  • Now roll out the dough into a layer and sprinkle it with flour. Spread the cooled cream over the dough and sprinkle with chocolate pieces. Shape the dough into a roll, cut it into pieces, and arrange them in a baking dish. Let the buns rise for 30 minutes, then brush them with a mixture of yolk and water before baking in a preheated oven. Bake the brioche for approximately 40 minutes at 356°F.


  • To enhance gluten development and promote dough elasticity, knead the dough for at least 18-20 minutes.

  • To prevent lumps in the cream, slowly add the egg mixture to the milk while whisking continuously.

  • Ensure the dough rises in a warm place by covering it with a warm towel or placing it in a warm oven (switched off).

Bon Appetit!

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