Vanilla Brioche with Chocolate Caramel
Vanilla Brioche with Chocolate Caramel
Ingredients
For the Brioche Dough
- 4 1/4 cups all-purpose flour, (500 grams)
- 3 tablespoons granulated sugar, (40 grams)
- 1 teaspoon kosher salt, (5 grams)
- 2 1/4 teaspoons instant yeast, (7 grams)
- 1 lemon, zest of
- 1/2 cup whole milk, lukewarm (120 ml)
- 3 large eggs
- 7 tablespoons unsalted butter, softened, cut into 1-inch pieces (100 grams)
For the Vanilla Pastry Cream
- 1 1/2 cups whole milk
- 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Salted Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon sea salt
For the Chocolate Glaze and Garnish
- 4 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the Brioche Dough: In the bowl of a stand mixer, combine the flour, granulated sugar, salt, instant yeast, and lemon zest. Mix briefly to combine.
⏱️ 5 min
- 2
Add the lukewarm milk and eggs to the dry ingredients. Attach the dough hook and mix on low speed for 5 minutes, until a shaggy dough forms and all ingredients are incorporated.
⏱️ 5 min
- 3
Increase the mixer speed to medium-low and continue to knead for 10 minutes. The dough should start to become elastic and pull away from the sides of the bowl.
⏱️ 10 min
- 4
With the mixer still running on medium-low, add the softened butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. This process will take about 10-15 minutes. The dough will become very soft and sticky at first, but will eventually become smooth, shiny, and elastic.
⏱️ 15 min
- 5
Once all the butter is incorporated and the dough is smooth, increase the speed to medium and knead for another 5 minutes. The dough should pass the 'windowpane test' (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 5 min
- 6
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 7
Gently deflate the dough, cover it again, and refrigerate for at least 2 hours, or preferably overnight. This makes the dough easier to handle.
⏱️ 120 min
- 8
Prepare the Vanilla Pastry Cream: In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until simmering. If using vanilla extract, add it later.
⏱️ 5 min
- 9
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min
- 10
Once the milk is simmering, slowly temper the egg yolk mixture by gradually whisking about half of the hot milk into the egg mixture. Pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 3 min
- 11
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to boil and whisk for 1 minute to ensure the cornstarch is fully cooked.
⏱️ 5 min
- 12
Remove from heat. Stir in the cold butter until melted and smooth. If using vanilla extract, stir it in now. Remove the vanilla bean pod.
⏱️ 2 min
- 13
Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
- 14
Prepare the Salted Caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat without stirring, until the sugar dissolves and the syrup begins to boil.
⏱️ 5 min
- 15
Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This can happen quickly, so watch carefully.
⏱️ 5 min
- 16
Remove from heat and carefully pour in the warmed heavy cream while whisking constantly (the mixture will bubble vigorously). Stir in the butter and sea salt until smooth.
⏱️ 2 min
- 17
Let the caramel cool slightly, then transfer to a heatproof jar. It will thicken as it cools.
- 18
Assemble and Bake the Brioche: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375
- 19
On a lightly floured surface, roll out the chilled brioche dough into a large rectangle, about 1/4-inch thick. Cut the dough into 4 equal rectangles.
⏱️ 5 min
- 20
Spread a generous layer of chilled vanilla pastry cream over each brioche rectangle, leaving a small border. Drizzle with some of the cooled salted caramel.
⏱️ 5 min
- 21
Roll up each rectangle tightly from one long side to form a log. Pinch the seam to seal. Place the brioche logs seam-side down on the prepared baking sheet.
⏱️ 5 min
- 22
Bake for 20-25 minutes, or until golden brown and cooked through. If the brioche browns too quickly, loosely tent with foil.
⏱️ 25 min•🌡️ 375
- 23
While the brioche bakes, prepare the Chocolate Glaze: In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth and shiny.
⏱️ 10 min
- 24
Once the brioche is out of the oven, let it cool on a wire rack for a few minutes. While still warm, drizzle generously with the chocolate glaze and sprinkle with flaky sea salt.
⏱️ 5 min
- 25
Serve warm or at room temperature. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Brioche with Chocolate Caramel
Ingredients
For the Brioche Dough
- 4 1/4 cups all-purpose flour, (500 grams)
- 3 tablespoons granulated sugar, (40 grams)
- 1 teaspoon kosher salt, (5 grams)
- 2 1/4 teaspoons instant yeast, (7 grams)
- 1 lemon, zest of
- 1/2 cup whole milk, lukewarm (120 ml)
- 3 large eggs
- 7 tablespoons unsalted butter, softened, cut into 1-inch pieces (100 grams)
For the Vanilla Pastry Cream
- 1 1/2 cups whole milk
- 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Salted Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon sea salt
For the Chocolate Glaze and Garnish
- 4 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the Brioche Dough: In the bowl of a stand mixer, combine the flour, granulated sugar, salt, instant yeast, and lemon zest. Mix briefly to combine.
⏱️ 5 min - 2
Add the lukewarm milk and eggs to the dry ingredients. Attach the dough hook and mix on low speed for 5 minutes, until a shaggy dough forms and all ingredients are incorporated.
⏱️ 5 min - 3
Increase the mixer speed to medium-low and continue to knead for 10 minutes. The dough should start to become elastic and pull away from the sides of the bowl.
⏱️ 10 min - 4
With the mixer still running on medium-low, add the softened butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. This process will take about 10-15 minutes. The dough will become very soft and sticky at first, but will eventually become smooth, shiny, and elastic.
⏱️ 15 min - 5
Once all the butter is incorporated and the dough is smooth, increase the speed to medium and knead for another 5 minutes. The dough should pass the 'windowpane test' (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 5 min - 6
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 7
Gently deflate the dough, cover it again, and refrigerate for at least 2 hours, or preferably overnight. This makes the dough easier to handle.
⏱️ 120 min - 8
Prepare the Vanilla Pastry Cream: In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until simmering. If using vanilla extract, add it later.
⏱️ 5 min - 9
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min - 10
Once the milk is simmering, slowly temper the egg yolk mixture by gradually whisking about half of the hot milk into the egg mixture. Pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 3 min - 11
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to boil and whisk for 1 minute to ensure the cornstarch is fully cooked.
⏱️ 5 min - 12
Remove from heat. Stir in the cold butter until melted and smooth. If using vanilla extract, stir it in now. Remove the vanilla bean pod.
⏱️ 2 min - 13
Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
- 14
Prepare the Salted Caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat without stirring, until the sugar dissolves and the syrup begins to boil.
⏱️ 5 min - 15
Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This can happen quickly, so watch carefully.
⏱️ 5 min - 16
Remove from heat and carefully pour in the warmed heavy cream while whisking constantly (the mixture will bubble vigorously). Stir in the butter and sea salt until smooth.
⏱️ 2 min - 17
Let the caramel cool slightly, then transfer to a heatproof jar. It will thicken as it cools.
- 18
Assemble and Bake the Brioche: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375 - 19
On a lightly floured surface, roll out the chilled brioche dough into a large rectangle, about 1/4-inch thick. Cut the dough into 4 equal rectangles.
⏱️ 5 min - 20
Spread a generous layer of chilled vanilla pastry cream over each brioche rectangle, leaving a small border. Drizzle with some of the cooled salted caramel.
⏱️ 5 min - 21
Roll up each rectangle tightly from one long side to form a log. Pinch the seam to seal. Place the brioche logs seam-side down on the prepared baking sheet.
⏱️ 5 min - 22
Bake for 20-25 minutes, or until golden brown and cooked through. If the brioche browns too quickly, loosely tent with foil.
⏱️ 25 min•🌡️ 375 - 23
While the brioche bakes, prepare the Chocolate Glaze: In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth and shiny.
⏱️ 10 min - 24
Once the brioche is out of the oven, let it cool on a wire rack for a few minutes. While still warm, drizzle generously with the chocolate glaze and sprinkle with flaky sea salt.
⏱️ 5 min - 25
Serve warm or at room temperature. Enjoy!