Print

Chocolate Chip Vanilla Custard Brioches Recipe

Chocolate Chip Vanilla Custard Brioches Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

Delight in these soft, fluffy Chocolate Chip Vanilla Custard Brioches, featuring a tender brioche dough filled with creamy vanilla pastry cream and mini chocolate chips. This elegant French-inspired breakfast or brunch pastry offers a perfect balance of rich vanilla custard and melty chocolate nestled inside a buttery, golden-brown brioche, topped with a glossy sugar syrup for added sweetness and shine.

Ingredients

Scale

For the Brioche Dough:

  • 2 cups + 1 tablespoon (250g) all-purpose flour
  • 2 tablespoons (30g) sugar
  • 1 teaspoon salt
  • 10g fresh yeast, crumbled
  • 3 large eggs (150g), beaten
  • 2/3 cup (165g) unsalted butter, softened and diced

For the Vanilla Custard (Pastry Cream):

  • 1 cup + 2 teaspoons (250 ml) whole milk
  • 1 teaspoon butter
  • 1 vanilla pod
  • 2 egg yolks
  • 1/4 cup (50g) sugar
  • 3 tablespoons (20g) cornstarch
  • 1 tablespoon all-purpose flour

For the Filling and Brushing:

  • 3/4 cup (120g) mini chocolate chips
  • 1/4 cup (50g) sugar
  • 1/4 cup (50 ml) water
  • 1 large egg + 1 egg yolk, beaten

Instructions

  1. Prepare the Brioche Dough: In a stand mixer fitted with a paddle attachment, combine the flour, sugar, salt, and crumbled fresh yeast. Mix briefly to blend. Add the beaten eggs and knead on medium speed for 2 to 3 minutes until the dough begins to thicken and smooth out. Gradually add the softened, diced butter, continuing to knead until the dough becomes dense, smooth, and slightly sticky, which may take up to 20 minutes.
  2. First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.
  3. Prepare the Vanilla Custard: In a saucepan, heat the milk and butter together. Split the vanilla pod, scrape out the seeds, and add both seeds and pod to the milk mixture. In a separate bowl, whisk the egg yolks with sugar, cornstarch, and all-purpose flour until smooth. When the milk mixture begins to bubble, remove the vanilla pod and gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs. Return this combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens to a custard consistency. Transfer to a bowl, cover with plastic wrap directly on the surface to avoid a skin forming, and refrigerate until fully chilled.
  4. Shape the Brioches: Once the dough has risen, roll it out into a large rectangle on a lightly floured surface. Spread the cooled vanilla custard evenly over half of the rectangle. Sprinkle the mini chocolate chips generously over the custard-covered half. Fold the dough over to cover the filling and gently press to seal. Cut the folded dough into 8 equal rectangles and place them spaced apart on a parchment-lined baking sheet. Cover loosely and let rise for another 2 hours until puffy.
  5. Brush and Bake: Preheat your oven to 350°F (180°C). Brush the tops of the risen brioches with the beaten egg and yolk mixture to give them a glossy finish. Bake in the preheated oven for 10 to 12 minutes or until they turn a beautiful golden brown.
  6. Prepare Sugar Syrup and Finish: While the brioches bake, combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar dissolves to create a simple syrup. Once the brioches are baked, brush the warm sugar syrup generously over the tops to add sweetness and shine.
  7. Serve: Allow the brioches to cool completely before serving to enjoy the full creamy texture of the custard filling. These custard-filled brioches make a luxurious breakfast or brunch treat perfect for sharing.

Notes

  • Using fresh yeast ensures a light and airy brioche; if you only have active dry yeast, use about one-third of the amount and activate it in warm milk beforehand.
  • Make sure the custard is fully cooled before spreading to prevent it from melting the dough layers.
  • The sugar syrup glaze adds a beautiful shine and slight sweetness; you can skip it if you prefer a more rustic finish.
  • For extra flavor, consider adding a hint of orange zest to the custard.
  • Store leftover brioches in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: brioche, chocolate chip pastry, vanilla custard, French pastry, breakfast brioche, pastry cream, brioche recipe

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