Chocolate Chip Vanilla Custard Brioches Recipe
There’s something purely magical about biting into a soft, pillowy pastry bursting with silky vanilla custard and speckled with gooey chocolate chips. Chocolate Chip Vanilla Custard Brioches are a showstopper—whether you serve them for breakfast, snack, or a sweet ending to dinner, these treats always surprise with their rich, buttery dough and creamy, melt-in-your-mouth filling. Think of these as the love child of French bakery elegance and gooey, comforting chocolate chip cookies. They bake up golden and cloudlike, and every single bite is a lovely dance of texture and flavor you’ll dream about long after the last crumb disappears.
Ingredients You’ll Need
Just a few pantry staples and a handful of fresh ingredients transform into Chocolate Chip Vanilla Custard Brioches that taste as indulgent as anything from a Parisian pâtisserie. Each element, from creamy butter to aromatic vanilla, plays an essential role in creating those layers of flavor and the signature softness that makes this recipe unforgettable.
- All-purpose flour: The sturdy, neutral base that gives our brioche its signature spongy crumb and slight chew.
- Granulated sugar: Adds delicate sweetness to both the dough and the custard, balancing flavors without overwhelming them.
- Salt: Just a touch sharpens all the sweet notes and enhances the complexity of the brioche.
- Active dry yeast: Our secret to airy, feathery-light buns; don’t skip the bloom for maximum rise!
- Warm milk: Activates the yeast and lends richness, ensuring tender crumb every time.
- Eggs: Bring luxuriousness and structure, helping create that shiny, golden crust you can’t resist.
- Unsalted butter (softened, cut into cubes): Lots of butter is what makes brioche absolutely luscious and supple—don’t skimp.
- Whole milk: For the custard, keeping it creamy and full-bodied.
- Egg yolks: Essential for a thick, velvety custard filling.
- Sugar (for custard): Makes the vanilla flavor pop and keeps the custard beautifully balanced.
- Cornstarch: Gives the custard that plush texture, so it sits perfectly inside the brioche.
- Vanilla extract: The soul of the custard; choose a pure extract for the best aroma.
- Mini chocolate chips: Tiny enough to dot every bite with melty chocolate pools.
- Egg (beaten, for egg wash): The finishing touch that helps your brioches bake up glossy and golden.
- Powdered sugar (for dusting, optional): Adds a final flourish of sweetness and elegance, because why not?
How to Make Chocolate Chip Vanilla Custard Brioches
Step 1: Activate the Yeast
Begin by dissolving the yeast in warm milk—think bathwater warm, not hot—and let it sit until foamy, about five to ten minutes. This little pause lets the yeast come alive and ensures the dough rises beautifully later on. If there’s no foam, your yeast might be expired, so use this step as your quality check!
Step 2: Mix and Knead the Dough
In your stand mixer fitted with a dough hook, add flour, sugar, and salt. Pour in the eggs and the now-bubbly yeast mixture. Start mixing on medium speed, just until everything’s roughly combined. Next, add the butter in pieces, letting each cube blend in before tossing in the next. Keep kneading for 8–10 minutes. The dough should leave the sides of the bowl, stretch easily, and feel glossy. It’s sticky, but that’s how brioches get their gorgeous texture!
Step 3: First Rise and Chill
Scrape your silky dough into a large, greased bowl and cover it snugly. Find a warm, draft-free spot and let it rise until doubled—usually 1 to 1.5 hours. Once fluffy and puffed, punch it down gently. Here comes one of my favorite tricks: chill the dough for at least an hour (or even overnight). This stops the butter from melting out and makes the dough far easier to handle and shape later on.
Step 4: Cook the Vanilla Custard
While the dough chills, tackle the custard. Whisk the egg yolks, sugar, and cornstarch together in a saucepan, then whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens—about 5 minutes. It should be luxurious and pudding-like. Pull it from the heat, add the vanilla, and transfer it to a bowl. Press plastic wrap directly onto the surface to stop a skin from forming, and chill until you’re ready to assemble.
Step 5: Shape and Fill the Brioches
Take your chilled dough and divide it into 8–10 even pieces. Flatten each piece into a generous disk; the center should be slightly thicker. Spoon about a tablespoon of chilled custard onto the middle, sprinkle with mini chocolate chips, then gather up the edges, pinch tightly to seal, and flip seam-side down. Place in greased muffin tins or space on a parchment-lined baking sheet, leaving room for them to spread.
Step 6: Final Proof and Baking
Let the filled buns rise again for 30–45 minutes—they should puff up softly. Preheat your oven to 375°F (190°C) as they finish rising. Give each bun a gentle brush with the beaten egg; this is what gives that irresistible golden glow. Bake for 15–18 minutes, until deeply golden and their scent fills your kitchen. Let them cool just a little—warm is best—then, if you like, give a snowy dusting of powdered sugar to finish.
How to Serve Chocolate Chip Vanilla Custard Brioches
Garnishes
The simplest way to serve these brioches is with a fine dusting of powdered sugar—just enough to make them look bakery-perfect. If you want to go all out, try a drizzle of melted chocolate or a swipe of extra vanilla custard on the side for dipping. A few fresh berries scattered on the plate highlight their seductive sweetness and add a little color pop.
Side Dishes
For a breakfast spread, pair Chocolate Chip Vanilla Custard Brioches with fresh fruit salad, slices of ripe melon, or a tangy berry compote for some lovely contrast. A glass of cold milk or your favorite coffee makes these buns sing. If it’s brunch, add some soft cheese or yogurt parfaits for a mix of creamy and sweet on the table.
Creative Ways to Present
If you’re feeling playful, arrange the brioches in a basket lined with a pretty cloth napkin, and let everyone reach in. For parties, present on a slate platter with chocolate curls, vanilla pods, and edible flowers for a dramatic, inviting look. Smaller versions can be packaged in cellophane with a ribbon for a memorable take-home treat.
Make Ahead and Storage
Storing Leftovers
Chocolate Chip Vanilla Custard Brioches keep well for about two days at room temperature if you tuck them in an airtight container. The brioche will stay soft, but the custard may start to firm up a little, which is perfectly fine—just means more of a creamy center!
Freezing
If you want to save some for later, you can totally freeze these brioches. Let them cool completely, then wrap each one individually in plastic wrap and pop into a freezer bag. They’ll keep for up to two months. Thaw overnight in the fridge for best results.
Reheating
To reheat, warm the brioches in a 300°F (150°C) oven for about 8–10 minutes, or until the chocolate chips are soft and the bun is tender again. If you’re reheating just one, 20–30 seconds in the microwave will also do the trick—just keep a watchful eye to avoid overheating the custard.
FAQs
Can I make Chocolate Chip Vanilla Custard Brioches without a stand mixer?
Absolutely! Mixing and kneading by hand will take a bit longer and the dough is sticky, so be prepared for a little muscle work. It’s a great workout, though, and very satisfying once you see how soft and elastic the dough becomes under your hands.
What if I don’t have mini chocolate chips?
No worries—just chop up a bar of good-quality chocolate into small pieces. Chopped chocolate gives you a wonderful mix of meltiness and texture. For a different twist, swirl in Nutella instead of chocolate chips as suggested in the notes!
Why chill the dough before shaping?
Refrigerating the dough firms up the butter, which makes the dough far easier to handle and shape. It prevents the filling from leaking out during assembly and lets you work with confidence, especially if your kitchen runs warm.
Is it possible to make the brioches ahead?
Yes! You can make both the dough and the custard a day in advance. Shape the brioches, cover, and refrigerate overnight. In the morning, let them come to room temperature and finish rising before baking fresh—a real game-changer for special breakfasts.
How do I know when the brioches are done baking?
They’re finished when they’re golden brown on top and sound hollow when tapped. If you’re unsure, a quick peek at the bottom (it should be set and slightly golden) is a great guide. Don’t overbake or they’ll lose a bit of their signature softness!
Final Thoughts
Warm, buttery, and filled with surprise, Chocolate Chip Vanilla Custard Brioches are a true baking joy—comfortable but sophisticated, and guaranteed to make any morning (or afternoon, or midnight snack) feel special. Give them a try, share with someone you love, and watch their face light up with every bite.
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Chocolate Chip Vanilla Custard Brioches Recipe
- Total Time: 3 hours (including rise and chill)
- Yield: 8–10 brioches 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Chip Vanilla Custard Brioches that are a delightful combination of rich brioche dough, creamy vanilla custard, and sweet chocolate chips. Perfect for breakfast or dessert!
Ingredients
For the brioche dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm milk
- 2 large eggs
- 1/2 cup unsalted butter (softened, cut into cubes)
For the vanilla custard:
- 1 cup whole milk
- 2 egg yolks
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
For assembly:
- 1/2 cup mini chocolate chips
- 1 egg (beaten, for egg wash)
- powdered sugar (for dusting, optional)
Instructions
- Prepare the brioche dough: In a small bowl, dissolve yeast in warm milk. Combine flour, sugar, and salt in a stand mixer. Add eggs and yeast mixture, then mix in butter. Knead until smooth and elastic. Let rise until doubled, then refrigerate.
- Make the vanilla custard: Whisk together egg yolks, sugar, cornstarch, and milk in a saucepan. Cook until thickened, then stir in vanilla. Chill.
- Assemble the brioches: Divide dough, fill with custard and chocolate chips, seal, and let rise. Brush with egg wash and bake until golden.
Notes
- Refrigerating the dough makes it easier to shape.
- You can customize by using chopped dark chocolate or Nutella instead of custard.
- Prep Time: 30 minutes (plus chilling and rising time)
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 brioche
- Calories: 310
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
