Swiss Brioche

These mini Swiss brioches are sooooo good! They are so moist and come with a filling of some light pastry cream and chocolate chips! It’s the perfect treat for breakfast or tea time! They are really good and easy to make! You just need to be a little bit patient and let the dough rise but it worth the waiting! Furthermore, I am using a hand mixer to make them so you do not need a stand mixer to make brioche! A hand mixer with its accessory for dough is all you need! And there you go… you just made wonderful little homemade brioche! Your turn now!

the shop solo food

In two words:

“My heart will rise and be full of you”

To Start...

difficulty easy
preparation1h (initial resting) + 40' (resting in the refrigerator) + 20’ (resting in the freezer) ou 2h (in the refrigerator) + 2h30 (final resting time)
cooking - 10′
serves - 7 mini-brioches


for the brioche dough

  • 125gr of all-purpose flour + 1 teaspoon (if needed)
  • 15gr of caster sugar
  • ½ teaspoon of fleur de sel or coarse salt
  • 5gr of fresh yeast
  • 1 + ½ eggs (~75gr)
  • 85gr very soft unsalted butter

for the pastry cream

  • 125ml of milk
  • 1 small pinch of butter
  • ¼ of a vanilla pod
  • 1 egg yolk
  • 25gr of caster sugar
  • 10gr of corn flour
  • 1 teaspoon of flour

for the rest of the filling

  • 60gr of very dark chocolate (70%)

for the syrup

  • 25gr of caster sugar
  • 25ml of water
  • 1 teaspoon of orange blossom

for the top

  • 1 egg yolk


before starting

  • The day before or in the morning, take the butter out of the refrigerator and leave it to become very soft

for the brioche dough

  • In a big bowl, add :
    • the flour
    • the sugar
    • the salt
    • the yeast, broken up with your fingers, and taking care that it does not touch the sugar or the salt
  • Add the eggs, one at a time, and continue to beat with the hand mixer after each addition
  • Continue to beat for about 2’-3’ until the dough becomes a bit compact
  • Add the soft butter, little by little, and continue to beat after each addition until the butter is absorbed
  • At the end, you will have a nice soft dough
  • Continue to beat for 10’ and at some point, the dough will become elastic and you will be able to take into your hands, if it sticks a bit add 1 teaspoon of flour
  • Cover the bowl with a clean towel and let the dough rise in a warm and dry place for about 1h
  • In the meantime, prepare the pastry cream
  • After the end of the 1h resting time, form the dough in a rectangle and place it in a plate
  • Put the plate into the refrigerator for 40’ and then in the freezer for another 20’ (or let it in the refrigerator for another 2h)

for the pastry cream

  • In a bowl, use the electric hand mixer to beat the egg yolk in an omelet, with the standard accessory
  • Add the sugar slowly by batches and continue beating the egg yolk
  • Add the corn flour and continue to beat until it’s absorbed
  • Add the flour and continue to beat until absorption
  • Heat-up the milk with the pinch of butter in a small casserole
  • Add the vanilla seeds and the vanilla pod
  • Remove from heat when the milk starts to boil and remove the vanilla pod
  • Pour the milk onto the mix of egg/corn flour/flour, by pouring just a little bit in the beginning and once it’s absorbed, while beating, continue to pour the rest of it and continue to beat
  • Pour the new mix into the casserole and turn the heat back on (if you had turn it off)
  • Start to stir constantly with a whisk
  • Remove from heat when the cream starts to form
  • Add the cream into a bowl and place on top some plastic wrap in a way that the plastic wrap touches the cream
  • Put the cream into the refrigerator and let it cool

for the filling and forming of the final brioche

  • Slice the chocolate with a knife or use chocolate chips
  • Once the refrigerating resting time comes to an end, take the dough out of the freezer or the refrigerator
  • Use a rolling pin to spread the dough and form a rectangle with the following dimensions 26cm x 20cm and as thick as 4mm
  • Take the pastry cream out of the refrigerator
  • Use the whisk (or a teaspoon) to stir well the pastry cream and make it smooth again
  • Spread the cream in the half down side of the dough
  • Place on top the broken chocolate chunks
  • Close the dough towards your side (on top of the filling)
  • Use the rolling pin to press just a little bit the chocolate chips into the cream
  • Slice ~7 slices of dough with a width of 3mm
  • Place the slices of brioche onto a tray going to the oven and covered with parchment paper, be careful to leave enough space among the slices
  • Cover all brioches with plastic wrap
  • Let them rise for another 2h30 in a warm and dry place

for the syrup

  • Add the sugar and the water into a small casserole
  • Remuez bien avec une petite cuillère
  • Allumez le feu et continuez à remuer jusqu’à ce que le sucre dissout dans l’eau
  • Remove from heat
  • Let the syrup cool completely
  • Add the orange blossom
  • Remuez une dernière fois

for baking

  • 20’ before the end of the last resting time of 2h30, preheat the oven at 180°C
  • Once the 2h30 have passed the brioches will be risen and will be very beautiful
  • Remove gently the plastic wrap
  • Beat the egg yolk with a fork
  • With a brush cover the top of the brioches with the beaten egg yolk to give them a nice golden color after baking
  • Place the brioches into the oven and bake for 10’
  • When you take them out, use the brush to spread on top the orange blossom syrup
  • Let them cool - completely if you can or just a little bit :-)
  • It’s just a marvel!
  • It’s up to you!


This is a recipe from the Great French Pastry Chef Christophe Felder and you can find in this book (in French), Felder Christophe, Les brioches et viennoiseries, Leçon de pâtisserie, Editions de la Martinière, Paris, 2016, p. 66.

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *