Swiss brioche with thermomix

Preparation of Swiss Brioche with thermomix

1. We begin the preparation of this Swiss Brioche with a thermomix by making the pastry cream. Pour the milk into the Thermomix bowl together with the vanilla and icing sugar, the pastry and corn flour and the egg, program.
2. 7 minutes / Temperature 100° / Speed ​​4.
3. After these minutes, program.
4. 6 seconds / Speed ​​8.
5. Add the pastry cream in a bowl, cover it with plastic wrap (which is flush with the cream to prevent it from hardening on the surface) and refrigerate.
6. Now we dedicate ourselves to the brioche dough, in this case once the Thermomix bowl is clean add the milk and yeast, program.
7. 4 minutes / Temperature 37° / Speed ​​2.
8. Later, add the flour, the icing sugar, the eggs, the butter and the pinch of salt, program.
9. 10 minutes / Knead.
10. When the dough is ready, place it in a container and cover with a clean kitchen cloth and let it rest for 2 hours.
11. After 2 hours, it’s time to assemble. Start by stretching the dough, with the help of the rolling pin, on the work table with flour until it forms a rectangle.
12. Pour the pastry cream spreading it with a spatula in the middle of the rectangle, sprinkle the chocolate chips. Fold the dough with the half without cream over the half with cream and chocolate.
13. Then proceed to cut into 6 parts or 6 Swiss Brioche. Place them on a baking tray that is lined with non-stick paper: Again cover with a clean cloth and let rest another couple of hours.
14. When the resting time is over, preheat the oven to 180°C, beat an egg and brush each Brioche. Bake 15 to 20 minutes or until brioches are golden brown.