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
Scale
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
