Chocolate Chip Vanilla Custard Brioches Recipe
If you’ve ever dreamed of flaky, golden pastry hiding a silky vanilla custard center—and then, as if that’s not dreamy enough, studded with gooey chocolate chips—let me introduce you to Chocolate Chip Vanilla Custard Brioches. This French-inspired treat is pure indulgence: pillowy, buttery bread wrapped around a creamy, fragrant custard, all punctuated by sweet chocolate chips. Whether you’re planning a special breakfast, a decadent brunch, or just want to spoil yourself with a bakery-worthy snack, these brioches are guaranteed to bring big smiles and lots of “wow, did you really make these?” moments.
Ingredients You’ll Need
The magic of Chocolate Chip Vanilla Custard Brioches is that they look spectacular, but the ingredients are everyday staples. Each one plays a part in building flavor, texture, and that irresistible golden finish—so don’t skip a thing, even if it seems simple!
- All-purpose flour: The sturdy base for your brioche dough, giving it just the right crumb.
- Granulated sugar: Sweetens both the dough and the custard, bringing it all together.
- Active dry yeast: The secret behind that impressive rise and fluffy texture.
- Salt: A must for balance—never underestimate how a pinch enhances sweetness!
- Whole milk (for dough): Adds richness and moisture to the bread, making it tender.
- Unsalted butter (for dough): Melted butter ensures a soft, luxurious crumb.
- Large eggs (for dough): Give structure and richness—classic brioche style.
- Vanilla extract (for dough): Just a teaspoon brings lovely warm fragrance.
- Mini chocolate chips: Perfect for even chocolate distribution in every bite.
- Egg wash (1 large egg + 1 tbsp milk): Gives those brioches a bakery-worthy sheen.
- Whole milk (for custard): Makes the custard lush and creamy.
- Granulated sugar (for custard): Sweetens that dreamy, silky filling.
- Cornstarch: Thickens the custard for that perfect spoonable texture.
- Egg yolks: The key to a rich, golden-yellow custard.
- Vanilla extract (for custard): Deepens the custard’s aroma and flavor.
- Unsalted butter (for custard): Adds silkiness and gloss to the finished custard.
- Powdered sugar: For that irresistible final dusting of sweetness.
How to Make Chocolate Chip Vanilla Custard Brioches
Step 1: Activate the Yeast
Start your Chocolate Chip Vanilla Custard Brioches journey by combining the warm milk and active dry yeast in a small bowl. Let this sit for about 5 minutes. You’ll know it’s ready when it’s a little foamy on top—this means your yeast is alive and raring to go, promising a light, airy dough.
Step 2: Mix and Knead the Dough
In a large mixing bowl, stir together the flour, granulated sugar, and salt. Pour in the melted butter, eggs, vanilla extract, and your bubbly yeast mixture. Mix until a shaggy dough forms, then knead—by hand or with a mixer—for 8 to 10 minutes. You’re looking for a smooth, elastic dough that feels just a bit tacky but not sticky.
Step 3: Let the Dough Rise
Pop your dough into a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours. You want it to double in size. This is where the magic happens—the dough will get pillowy and ready to turn into brioches.
Step 4: Make the Vanilla Custard
While the dough is rising, whisk together the sugar, cornstarch, and egg yolks in a bowl until smooth. Heat the milk in a saucepan until just steaming, then slowly whisk the hot milk into your egg mixture. Pour it all back into the saucepan and cook over medium heat, whisking constantly until it thickens into a luscious custard. Remove from heat, stir in vanilla and butter, then cover with plastic wrap (press it onto the surface to prevent skin) and chill completely.
Step 5: Shape and Fill the Brioches
Once the dough has risen, gently punch it down and divide it into 12 equal portions. Flatten each piece slightly, add a big spoonful of that cooled vanilla custard in the center, and fold the dough around the filling, pinching to seal. Place each brioche seam side down on a lined baking sheet.
Step 6: Second Rise and Topping
Brush each brioche with egg wash for that signature shine, then sprinkle generously with mini chocolate chips. Let them rise again for about 30 minutes—enough time for a final puff before baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F. Bake the brioches for 20 to 22 minutes until they’re deeply golden and smell absolutely irresistible. Let them cool slightly, then dust with powdered sugar for that bakery-style finish. Enjoy warm or at room temperature—every bite is a little taste of heaven.
How to Serve Chocolate Chip Vanilla Custard Brioches
Garnishes
For a picture-perfect finish, I love showering the warm brioches with a cloud of powdered sugar. You can also drizzle a bit of melted chocolate over the tops, or garnish with a few extra chocolate chips and a sprig of fresh mint for a pop of color.
Side Dishes
These brioches pair beautifully with a bowl of fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream if you’re leaning into dessert territory. For breakfast, serve alongside a frothy cappuccino or a glass of freshly squeezed orange juice.
Creative Ways to Present
For a brunch spread, arrange the Chocolate Chip Vanilla Custard Brioches in a basket lined with a colorful tea towel. For parties, try slicing them in half and serving with small bowls of jam or Nutella for dipping. They’re also lovely stacked on a cake stand with edible flowers for a showstopper centerpiece.
Make Ahead and Storage
Storing Leftovers
If you somehow resist eating them all on day one, store leftover brioches in an airtight container at room temperature for up to two days. The custard keeps the inside moist, and a quick reheat brings them right back to life.
Freezing
To freeze, wrap individual Chocolate Chip Vanilla Custard Brioches tightly in plastic wrap and pop them in a freezer-safe bag. They’ll keep beautifully for up to a month. Thaw overnight in the fridge or on the counter before reheating.
Reheating
To refresh, simply warm the brioches in a 300°F oven for about 10 minutes, or until the centers are just heated through. This revives the texture and makes the chocolate chips gooey all over again—almost as good as fresh!
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! If using instant yeast, you can skip the blooming step and add it directly to the flour, sugar, and salt mixture. The rise time may be a little shorter, so keep an eye on the dough.
What’s the best way to ensure my custard isn’t runny?
The key is to cook the custard over medium heat, whisking constantly until it thickens and just starts to bubble. It should coat the back of a spoon. And always chill it fully before filling the brioches.
Can I make the dough or custard ahead of time?
Yes! The brioche dough can be made the night before and left to rise slowly in the refrigerator. The custard is also happy to chill in the fridge overnight. Just assemble and bake fresh for the best texture.
Can I use regular chocolate chips instead of mini?
You can, but mini chips ensure you get chocolate in every bite without overwhelming the delicate brioche. If using regular chips, give them a quick chop to keep the size manageable.
Are these Chocolate Chip Vanilla Custard Brioches suitable for special occasions?
Absolutely—they’re showstoppers! Their elegant appearance and decadent filling make them perfect for brunches, baby showers, birthdays, or any day you want to impress.
Final Thoughts
If you’re looking for a way to treat yourself and your loved ones to something truly extraordinary, Chocolate Chip Vanilla Custard Brioches are the answer. Every step, from mixing the dough to that first warm, custardy bite, is a little celebration. Give them a try—you just might find your new favorite way to bake up a little joy!
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Chocolate Chip Vanilla Custard Brioches Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 brioches 1x
- Diet: Vegetarian
Description
Delight in these homemade Chocolate Chip Vanilla Custard Brioches, a perfect blend of soft, fluffy brioche dough filled with creamy vanilla custard and studded with mini chocolate chips. Ideal for breakfast or a dessert treat, these French-inspired pastries offer a decadent yet approachable baking experience that yields 12 delectable brioches with a golden crust and a sweet, rich center.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Additional:
- 1/2 cup mini chocolate chips
- 1 large egg beaten with 1 tablespoon milk for egg wash
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a small bowl, mix the warmed milk and yeast together. Let it sit for about 5 minutes until the mixture becomes foamy, signaling the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine flour, granulated sugar, and salt. Add in the melted butter, eggs, vanilla extract, and the yeast mixture. Stir together until a rough dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead vigorously for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Make the Vanilla Custard: While the dough is rising, whisk together sugar, cornstarch, and egg yolks in a medium bowl until smooth. Heat milk in a saucepan until steaming but not boiling. Slowly pour hot milk into the egg mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until the custard thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract and butter until fully incorporated. Cover custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill until cooled.
- Shape and Fill Brioches: Once the dough has risen, punch it down and divide it into 12 equal pieces. Flatten each piece slightly, place a spoonful of cooled custard in the center, then fold the dough around to enclose the filling, pinching the edges securely to seal.
- Final Proof: Place the filled brioches seam side down on a baking sheet lined with parchment paper. Brush each brioche gently with the egg wash, sprinkle mini chocolate chips on top, and let them rise for another 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the brioches for 20 to 22 minutes until golden brown and cooked through.
- Cool and Serve: Remove the brioches from the oven and let them cool slightly on a wire rack. Dust with powdered sugar and serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the custard is completely cooled before filling the dough to prevent melting and sogginess.
- Best enjoyed fresh on the same day but can be stored in an airtight container for up to 2 days.
- To serve the next day, rewarm the brioches briefly in a low oven to restore softness and warmth.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 brioche
- Calories: 290
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
