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Mini Chocolate Stuffed Vanilla Bean Brioche À Tête

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Delicate, buttery mini brioche filled with dark chocolate and infused with real vanilla. These soft, elegant French pastries are perfect for special breakfasts or afternoon treats.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 10 to 14 hours (includes overnight rest)
  • Yield: 10 brioche (4-inch molds) or 15 (muffin tin)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 500 g strong white bread flour
  • 7 g salt
  • 50 g caster sugar
  • 10 g fast action yeast
  • 120 ml full fat milk, lukewarm
  • 5 large eggs
  • Seeds from 1 vanilla bean
  • 1 tablespoon vanilla extract
  • 250 g unsalted butter, softened
  • 200 g dark chocolate, finely chopped
  • Melted butter, for greasing
  • 1 egg, beaten, for glazing

Instructions

  1. In a stand mixer bowl or large mixing bowl, combine flour, salt, sugar, and yeast. Add milk, eggs, vanilla seeds, and vanilla extract. Mix on low for 2 minutes, then increase to medium and knead for 6–8 minutes until smooth and elastic.
  2. Gradually add softened butter and knead until fully incorporated. Dough should be very soft and glossy. Knead for another 4–5 minutes (10 minutes by hand).
  3. Transfer to a large bowl, cover tightly, and refrigerate overnight (8–12 hours).
  4. Grease brioche molds or muffin tins with melted butter. Remove dough from fridge.
  5. For 4-inch molds, divide dough into 115 g portions: 100 g for the base, 15 g for the tête. Flatten base, place 20 g chopped chocolate in center, wrap and seal, then roll into a ball. Place seam-side down in mold.
  6. Roll tête dough into a small ball, pinch one end into a cone, and insert into a deep indentation in the base dough.
  7. Repeat with remaining dough. Place molds on baking sheet, cover loosely, and proof until nearly doubled (about 1.5 hours).
  8. Preheat oven to 190°C (375°F). Brush tops gently with beaten egg, avoiding drips.
  9. Bake for 15–20 minutes until golden brown and hollow-sounding. Remove, unmold, and cool slightly on wire rack.

Notes

  • Use chocolate chips for quicker assembly, or swap dark chocolate for milk chocolate.
  • Orange zest adds a citrusy twist to the vanilla dough.
  • Ensure dough is well chilled before shaping to ease handling.
  • Shape into simple round buns if preferred—tête is optional.
  • Best served warm; reheat gently before serving if needed.

Nutrition

Find it online: https://savorymomskitchen.com/mini-chocolate-stuffed-vanilla-bean-brioche-a-tete/