Chocolate Chip Vanilla Custard Brioches Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Second Rise: Cover the brioche balls and let them rise again for 30 minutes until puffed up.
- 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
