Chocolate Chip and Raisin Chinois Brioche

Ingredients

• 250 ml Whole milk (Warm to about 40 °C)
• 7 g Active dry yeast (One packet (≈2 ¼ tsp))
• 500 g Bread flour (High‑protein flour for brioche)
• 50 g Granulated sugar
• 8 g Vanilla sugar (One sachet)
• 5 g Salt (≈1 tsp)
• 3 pcs Eggs (large) (2 for dough, 1 for egg wash)
• 4 pcs Egg yolks (For pastry cream)
• 200 g Unsalted butter (room temperature) (Cut into small cubes, added in two batches)
• 30 g Unsalted butter (cold) (For finishing pastry cream)
• 1 bean Vanilla bean (Papua New Guinea) (Split and seeds scraped for pastry cream)
• 30 g Cornstarch (Maïzena) (For thickening pastry cream)
• 100 g Chocolate chips (semi‑sweet)
• 80 g Raisins (golden) (Re‑hydrate in warm water for 1½ h, then drain)
• 30 g Water (for syrup)
• 30 g Sugar (for syrup)

Instructions

1. Warm milk and activate yeast

   Heat the milk in a saucepan or microwave until it reaches about 40 °C (do not exceed 50 °C). Sprinkle the dried yeast over the warm milk, stir gently and let it rest for 10 minutes until foamy.

   Time: PT15M

   Temperature: 40°C

2. Combine dry ingredients

   In the bowl of a stand mixer, whisk together the bread flour, granulated sugar, vanilla sugar and salt.

   Time: PT5M

3. Make the dough – first mix

   Create a well in the centre of the dry mixture, pour in the yeast‑milk mixture and add two eggs. Mix on low speed until a shaggy dough forms.

   Time: PT5M

4. Incorporate butter – first half

   Add half of the room‑temperature butter (100 g) in small cubes. Knead on medium speed for about 5 minutes until the butter is fully incorporated.

   Time: PT5M

5. Incorporate butter – second half

   Add the remaining 100 g butter and continue kneading for another 5‑10 minutes until the dough is smooth, elastic and no longer sticks to your hands.

   Time: PT10M

6. First bulk fermentation

   Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel and let it rise at room temperature for 1 hour 45 minutes, or until doubled in size.

   Time: PT1H45M

7. Prepare vanilla pastry cream

   In a saucepan, heat 500 ml whole milk with the split vanilla bean and its seeds until just boiling. Meanwhile, whisk together 80 g sugar, 4 egg yolks and 30 g cornstarch in a bowl until pale. Remove the vanilla bean from the milk, then slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium‑low heat, stirring constantly, until thickened (about 5‑7 minutes). Remove from heat and whisk in 30 g cold butter until fully incorporated. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate to cool completely.

   Time: PT20M

8. Re‑hydrate raisins

   Place the raisins in a bowl of warm water and let them soak for about 1 hour 30 minutes. Drain well before using.

   Time: PT1H30M

9. Chill the dough

   After the first rise, gently deflate the dough, reshape it into a smooth ball, wrap it in plastic wrap and refrigerate for 1 hour 30 minutes. A cold dough is easier to roll out.

   Time: PT1H30M

10. Roll out the dough and add filling

    Place the chilled dough on a sheet of parchment paper. Lightly flatten with your hands, then roll with a rolling pin into a rectangle about 35 cm × 25 cm. Spread the chilled pastry cream evenly, leaving a 1.5 cm border. Sprinkle the chocolate chips and drained raisins over the cream.

    Time: PT15M

11. Form the brioche log and cut

    Roll the filled rectangle tightly into a log about 35 cm long. If the log is too soft, place it in the freezer for 10 minutes. Using a sharp knife, cut the log into seven equal pieces.

    Time: PT5M

12. Second proof in the pan

    Grease a 23 cm round cake pan (or line with parchment). Arrange the seven pieces snugly in the pan, cover with a clean towel and let them rise for 1 hour 30 minutes at room temperature until puffy.

    Time: PT1H30M

13. Egg wash

    Beat 1 egg with 1 Tbsp heavy cream. Brush the surface of the risen brioche gently with the wash.

    Time: PT5M

14. Bake

    Pre‑heat the oven to 180 °C (350 °F) with fan‑assisted heat. Bake the brioche for 25 minutes, then lower the temperature to 170 °C (340 °F) and continue baking for another 10 minutes, until the top is deep golden and a skewer inserted comes out clean.

    Time: PT35M

    Temperature: 180°C then 170°C

15. Make glaze (optional) and finish

    While the brioche bakes, combine 30 g water and 30 g sugar in a small saucepan. Heat gently until the sugar dissolves, then let cool. Once the brioche is out of the oven, brush the glaze over the surface for extra shine.

    Time: PT5M

16. Cool and serve

    Allow the brioche to cool completely in the pan before unmolding onto a serving plate. Slice and enjoy warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Almond milk (warm)
• Instead of Active dry yeast: Fresh yeast (½ tsp)
• Instead of Bread flour: All‑purpose flour (may be slightly less elastic)
• Instead of Granulated sugar: Caster sugar
• Instead of Vanilla sugar: 1 tsp vanilla extract
• Instead of Salt: Sea salt
• Instead of Eggs (large): Egg substitute (¼ cup per egg)
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Unsalted butter (room temperature): Margarine (same amount)
• Instead of Unsalted butter (cold): Cold margarine
• Instead of Vanilla bean (Papua New Guinea): Vanilla extract (1 tsp)
• Instead of Cornstarch (Maïzena): All‑purpose flour (twice the amount)
• Instead of Chocolate chips (semi‑sweet): Chopped dark chocolate
• Instead of Raisins (golden): Dried cranberries
• Instead of Sugar (for syrup): Honey (20 g)

Equipment Needed

• Kitchen scale
• Thermometer
• Mixing bowl (large)
• Stand mixer or hand‑mixing whisk
• Rolling pin
• Pastry brush
• 23 cm (9‑inch) round cake pan (removable bottom)
• Parchment paper
• Plastic wrap
• Clean kitchen towel
• Saucepan (medium)
• Whisk
• Spatula (silicone)
• Sharp knife
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Warm milk to the correct temperature (40 °C) to protect the yeast.
• Knead the dough until elastic and non‑sticky (10‑15 min).
• First bulk fermentation until doubled in size.
• Thicken the pastry cream without curdling.
• Second proof in the pan before baking.
• Bake at the correct temperatures and times.

Chef Tips from the Video

• Use high‑quality butter for the best flavor and texture.
• Cold butter in the dough slows gluten development, giving a tender crumb.
• If the dough resists shaping, let it rest for 10 minutes; the gluten will relax.
• For extra shine, brush the hot brioche with the sugar‑water glaze immediately after baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 3 days.

Freezer: Freeze individual slices wrapped in plastic and foil; up to 1 month.

Room temperature: Not recommended beyond a few hours; will dry out.

Make-Ahead Tips

• Prepare the vanilla pastry cream a day ahead and keep it chilled.
• The dough can be shaped, wrapped and refrigerated for up to 24 hours before the final proof.
• Glaze can be made while the brioche bakes.