Print

Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches
Print Recipe

These Chocolate Chip Vanilla Custard Brioches combine fluffy, buttery brioche dough with creamy vanilla custard and melty chocolate chips for a bakery-style treat perfect for breakfast, dessert, or a snack. Soft and flavorful with an irresistible golden crust, they are surprisingly easy to make at home using simple ingredients.

Ingredients

Scale

Dough Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 cup warm milk (about 110°F/43°C)
  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract

Vanilla Custard Filling

  • 4 large egg yolks
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 1/2 cups milk
  • 1 tsp vanilla extract

Additional Ingredients

  • 3/4 cup chocolate chips
  • 1 egg (for egg wash)

Instructions

  1. Prepare the Brioche Dough: Activate the yeast by dissolving it in warm milk with a pinch of sugar and let it froth for about 5-10 minutes. In a large bowl, combine the flour, sugar, eggs, and softened butter. Add the yeast mixture and vanilla extract, then knead the dough until it becomes smooth and elastic. Cover and leave it to rise in a warm place until doubled in size, approximately 1 to 2 hours.
  2. Make the Vanilla Custard: While the dough rises, whisk together egg yolks, sugar, and cornstarch in a bowl. Warm the milk infused with vanilla extract in a saucepan over medium-low heat. Gradually add warm milk to the egg mixture while whisking, then return everything to the saucepan. Cook, stirring constantly, until thickened into a creamy custard. Remove from heat and cool completely before use.
  3. Assemble the Brioches: Roll out the risen dough into a large rectangle. Spread an even layer of the cooled vanilla custard over the dough. Sprinkle chocolate chips generously on top. Roll the dough tightly into a log and cut into individual portions. Place the slices into greased muffin tins or a baking pan, spaced evenly.
  4. Final Rise and Bake: Let the shaped brioches rise again in a warm area until puffy, about 45 minutes to 1 hour. Preheat the oven to 350°F (175°C). Brush the tops lightly with a beaten egg for a golden shine. Bake for 20-25 minutes or until the brioches turn golden brown.
  5. Cool and Enjoy: Remove the brioches from the oven and allow them to cool slightly. Serve warm or at room temperature to fully enjoy the soft dough, creamy custard, and melty chocolate chips.

Notes

  • Use room temperature ingredients for better dough texture and yeast activity.
  • Allow the dough to rise fully both times for soft, airy brioches.
  • If dough is too sticky, chill briefly in the fridge before rolling.
  • Homemade custard provides richer flavor and texture compared to store-bought.
  • Use high-quality chocolate chips for the best taste.
  • Brushing with egg wash gives a glossy golden finish.

Nutrition

Keywords: Chocolate chip brioche, vanilla custard brioches, homemade brioche, bakery style pastry, custard filled bread, sweet brioche

Find it online: https://mealsbymary.com/chocolate-chip-vanilla-custard-brioches/