Chocolate Chip Vanilla Custard Brioches Recipe

Introduction

Chocolate Chip Vanilla Custard Brioches are a delightful treat combining rich, tender brioche dough with creamy vanilla custard and melty chocolate chips. Perfect for breakfast or an indulgent snack, these buns bring bakery-quality flavors right to your kitchen.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup whole milk (warm)
• 4 large eggs
• 1 cup unsalted butter (softened)
• 2 cups whole milk (for custard)
• 1/2 cup granulated sugar (for custard)
• 4 large egg yolks (for custard)
• 1 tablespoon vanilla extract (for custard)
• 2 tablespoons cornstarch (for custard)
• 1 cup chocolate chips (semi-sweet or dark)

Instructions

1. Step 1: In a bowl, combine warm milk, 1/2 cup sugar, and yeast. Let sit for 5 minutes until frothy. Add eggs and softened butter, mixing well.
2. Step 2: Gradually add flour and salt, kneading the dough until smooth and elastic, about 10 minutes.
3. Step 3: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
4. Step 4: For the custard, heat 2 cups milk in a saucepan until simmering. In a separate bowl, whisk sugar, egg yolks, cornstarch, and vanilla extract together.
5. Step 5: Slowly add the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat until thickened. Allow to cool.
6. Step 6: Punch down the risen dough and divide it into 12 equal pieces. Flatten each piece and add a spoonful of vanilla custard and some chocolate chips in the center.
7. Step 7: Shape each piece into a ball, sealing the filling inside, and place seam-side down in a greased muffin tin.
8. Step 8: Cover and let the filled dough rise for another 30 minutes.
9. Step 9: Preheat your oven to 350°F (175°C). Bake the brioches for about 20 minutes or until golden brown.
10. Step 10: Let cool slightly before serving to enjoy the custard filling at its best.

Tips & Variations

• Use chilled custard to make filling easier to handle and reduce leakage during baking.
• Swap semi-sweet chocolate chips for white or milk chocolate for a different flavor profile.
• For a festive touch, sprinkle coarse sugar on top before baking for added crunch.
• If you prefer a quicker option, prepare the custard a day ahead and refrigerate overnight.

Storage

Store cooled brioches in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month. To reheat, warm gently in a 300°F oven for 5–7 minutes or microwave briefly, ensuring the custard doesn’t get too hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a mixer?

Yes, you can knead the dough by hand. It will take about 10–15 minutes of firm kneading until the dough is smooth and elastic.

What type of chocolate works best for these brioches?

Semi-sweet or dark chocolate chips are ideal as they balance the sweetness of the custard, but you can use milk or white chocolate according to your taste preferences.

Chocolate Chip Vanilla Custard Brioches Recipe

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★★★★★

4.7 from 150 reviews

Delight in these soft and buttery Chocolate Chip Vanilla Custard Brioches, featuring a rich homemade vanilla custard filling studded with melty chocolate chips, all wrapped in tender, fluffy brioche dough. Perfect for breakfast or a sweet snack, these brioches combine the richness of French pastry with a luscious creamy interior.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 brioches 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Brioche Dough

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup whole milk (warm)
• 4 large eggs
• 1 cup unsalted butter (softened)

Vanilla Custard Filling

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch

Additional

• 1 cup chocolate chips (semi-sweet or dark)

Instructions

1. Prepare the Brioche Dough: In a bowl, combine the warm milk, sugar, and yeast, and let sit for 5 minutes to activate the yeast. Add the eggs and softened butter, mixing well to combine. Gradually add the flour and salt, kneading the dough for about 10 minutes until it becomes smooth and elastic.
2. First Rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and allow it to rise in a warm place for 1 hour or until it has doubled in size.
3. Make the Vanilla Custard: Heat the 2 cups of whole milk in a saucepan until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and vanilla extract until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens. Remove from heat and let it cool.
4. Shape the Brioches: Gently punch down the risen dough to release air. Divide the dough into 12 equal pieces, flatten each piece, and spoon a generous amount of custard along with some chocolate chips in the center. Enclose the filling by shaping each piece into a ball, and place the seam-side down into a greased muffin tin.
5. Second Rise: Cover the brioche balls and let them rise again for 30 minutes until puffed up.
6. Bake: Preheat the oven to 350°F (175°C). Bake the brioches for 20 minutes or until they turn golden brown on top. Remove from the oven and allow them to cool slightly before serving.

Notes

• Ensure the milk is warm but not hot to avoid killing the yeast during activation.
• The custard should be smooth and thick enough to hold inside the brioche without leaking out during baking.
• Feel free to substitute chocolate chips with other fillings like jam or nutella for variation.
• For best texture, use room temperature butter when mixing into the dough.
• These brioches can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: Chocolate chip brioche, vanilla custard brioche, homemade brioche recipe, sweet brioche buns, custard filled pastry