Name: Chocolate Chip Vanilla Custard Brioches Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 4 h
Cuisine: French
Ingredients: 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; 1 cup + 2 teaspoons (25 cl) 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; 3/4 cup (120g) mini chocolate chips; 1/4 cup (50g) sugar; 1/4 cup (50 ml) water; 1 large egg + 1 yolk, beaten

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Delicate, buttery, and irresistibly creamy, Chocolate Chip Vanilla Custard Brioches are the sort of bakery magic you can conjure right from your own kitchen. Imagine pillowy-soft brioche, filled with silky vanilla custard and scattered with melty mini chocolate chips, all crowned with a lustrous sugar syrup glaze. These pastries turn any breakfast or brunch into pure joy, and they’re just as crowd-pleasing for an afternoon treat. With a little care and patience, you’ll have the best of both worlds: classic French brioche and dreamy pastry cream, bound together by chocolate and affection.

Ingredients You’ll Need

Chocolate Chip Vanilla Custard Brioches Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chocolate Chip Vanilla Custard Brioches is that every ingredient has a distinct role—from the eggs that enrich the dough to the flecks of vanilla in the custard. Take your time gathering these essentials, as their quality truly shines through in the final bake.

All-purpose flour: Gives the brioche its tender crumb and just enough strength to rise beautifully.
Sugar: Provides sweetness to both the dough and custard, enhancing their flavor and giving that lovely golden finish.
Salt: Balances the sweetness and sharpens all the other flavors in the dough.
Fresh yeast, crumbled: The secret behind the signature light, airy texture—nothing beats the flavor of fresh yeast.
Large eggs, beaten: Make the dough super rich and silky, and help everything come together.
Unsalted butter, softened and diced: Imparts that unmistakable brioche fragrance and a wonderfully soft, tender bite.
Whole milk: Gives the custard its richness and creamy mouthfeel.
Butter for custard: Adds silkiness and a gentle gloss to your pastry cream.
Vanilla pod: Nothing compares to real vanilla seeds, which perfume your custard with classic, aromatic sweetness.
Egg yolks (for custard): Enhance the custard’s color and set it into dreamy, spoonable perfection.
Cornstarch: Thickens the pastry cream for a stable, luscious spread.
All-purpose flour (in custard): Helps give the custard structure without making it dense.
Mini chocolate chips: Sprinkle joy throughout every bite, melting just enough as the brioches bake.
Sugar (for syrup and filling): Used in both the syrup glaze and as an additional layering of sweetness.
Water: The base for your sugar syrup—easy, simple, and glossy.
Large egg + yolk, beaten (for brushing): This will give your brioches a show-stopping golden color as they bake.

How to Make Chocolate Chip Vanilla Custard Brioches

Step 1: Prepare the Brioche Dough

Begin by adding the flour, sugar, salt, and crumbled fresh yeast into a stand mixer fitted with a paddle attachment. Give everything a quick blend, then gradually pour in the beaten eggs. Let the mixer run at medium speed for 2-3 minutes until the mixture transforms from shaggy to thick and smooth. Next, scatter in the softened butter in stages, allowing it to fully incorporate and create a lovely, supple dough. The entire kneading process can take up to 20 minutes, but you’ll know you’re ready when the dough is smooth, dense, and the bowl looks mostly clean. If it’s slightly sticky, you’re on the right track!

Step 2: First Rise

Transfer your dough to a greased bowl, cover it snugly with plastic wrap, and give it time to rest and puff up—about 2 hours, or until doubled in size. Brioche loves a draft-free, cozy spot to rise. This may feel like slow magic, but this rise is what creates those signature airy layers.

Step 3: Prepare the Vanilla Custard

While the dough rises, turn your attention to that luxurious pastry cream. Warm the milk and butter in a saucepan alongside the vanilla pod and its precious seeds—this infuses the liquid with real depth. Whisk the egg yolks, sugar, cornstarch, and flour in a separate bowl, then slowly pour the simmering milk mixture over, whisking to temper the yolks. Return the blend to the stove and keep whisking until the custard thickens into a glossy, spoonable cream. Transfer it to a clean bowl, cover with plastic wrap (press it right onto the surface to avoid a skin forming), and refrigerate until needed.

Step 4: Shape the Brioches

Once your dough’s first rise is complete, gently roll it out on a floured surface into a large rectangle. Spread the chilled vanilla custard all over half the dough, keeping a small border clean, then scatter the mini chocolate chips over the custard. Fold the uncovered half of dough over the filling to sandwich it. Use a sharp knife to cut the dough into 8 even rectangles. Carefully move each brioche onto a parchment-lined baking sheet. Give them plenty of space to puff once more, loosely covering them for a final 2-hour rise.

Step 5: Brush and Bake

Preheat your oven to 350°F (180°C) as the brioches finish their second rise. Gently brush each with the beaten egg and egg yolk mix for a rich, burnished crust. Bake for 10-12 minutes, until golden brown and mouthwateringly fragrant. While they’re still warm, create a simple sugar syrup by simmering together the sugar and water until dissolved, then brush this syrup over the baked brioches for a beautiful, shiny finish.

Step 6: Serve and Enjoy

Allow the Chocolate Chip Vanilla Custard Brioches to cool completely, resisting the urge to dive in right away. This helps the custard set and keeps the interior light and tender. Settle in, serve, and savor every bite!

How to Serve Chocolate Chip Vanilla Custard Brioches

Garnishes

For a touch of elegance, dust your brioches with a sprinkle of powdered sugar right before serving. You can also add a few extra mini chocolate chips or delicate slivers of candied orange peel for added color and brightness. If you adore vanilla, try drizzling a little vanilla glaze or even a light scattering of toasted almonds for crunch.

Side Dishes

Chocolate Chip Vanilla Custard Brioches shine as a breakfast centerpiece, but they’re also wonderful with a fresh fruit salad, a bowl of juicy berries, or a cool dollop of whipped cream. Pair them with coffee, café au lait, or your favorite hot chocolate for the ultimate European-style brunch. If you’re serving for dessert, a scoop of vanilla ice cream or a few roasted hazelnuts take things over the top.

Creative Ways to Present

Try stacking your brioches on a tiered cake stand for a bakery-worthy display, or slice them on the diagonal to show off their luscious custard stripes. If packing for a picnic or potluck, wrap each brioche in parchment and tie with twine for a sweet, rustic touch. For a festive gathering, serve alongside bowls of melted chocolate or raspberry sauce for dipping.

Make Ahead and Storage

Storing Leftovers

If you find yourself (miraculously) with any leftover Chocolate Chip Vanilla Custard Brioches, store them in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days. The brioches will retain their softness, though the custard may set a little more firmly in the fridge.

Freezing

To save your brioches for later celebrations, allow them to cool completely, then wrap tightly in plastic wrap and a layer of foil. They’ll keep beautifully in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours before serving.

Reheating

Refresh refrigerated or thawed brioches by warming them in a 300°F (150°C) oven for 5-7 minutes. If you want to keep the custard creamy, cover with foil so they don’t dry out. Skip the microwave, which can make the dough rubbery and the custard too hot.

FAQs

Can I use dry yeast instead of fresh yeast?

Absolutely! Substitute the 10g of fresh yeast with about 3.5g (1+1/8 teaspoons) of active dry yeast. Just make sure to dissolve the dry yeast in a little lukewarm milk before adding to the dough, and follow the rest of the recipe as written.

What if I don’t have a stand mixer?

You can still make Chocolate Chip Vanilla Custard Brioches by hand—it’s a bit of an arm workout, but totally doable! Use a sturdy wooden spoon to start the dough, then knead it by hand on a floured counter, working in the butter gradually until the dough is smooth and elastic.

Can I make the custard ahead of time?

Yes, the vanilla custard can be prepared a day in advance and kept refrigerated, tightly covered. Give it a good whisk before spreading on the dough to restore its creamy texture.

What’s the best way to transport these for a picnic or breakfast potluck?

Once completely cooled, wrap each brioche individually in parchment or wax paper and store in a sturdy box. This keeps them fresh and prevents any fillings from escaping en route. They travel well and taste incredible at room temperature.

Is it possible to use larger chocolate chips or chopped chocolate?

You can use regular-sized chocolate chips or chopped chocolate, but mini chips distribute more evenly and melt beautifully into the custard. If using larger pieces, scatter them lightly so the dough doesn’t tear when shaping.

Final Thoughts

Don’t be intimidated—bring a little French flair to your table with these Chocolate Chip Vanilla Custard Brioches, and you’ll see just how magical homemade pastries can be. Every step is worth the anticipation, and I promise you’ll be dreaming of the next batch before you even finish the first. Happy baking!

Chocolate Chip Vanilla Custard Brioches Recipe

★★★★★

5 from 11 reviews

Author: lina
Total Time: 4 hours
Yield: 8 brioches 1x
Diet: Vegetarian

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Description

Indulge in these decadent Chocolate Chip Vanilla Custard Brioches for a delightful breakfast or brunch treat. Soft, buttery brioche dough filled with creamy vanilla custard and studded with mini chocolate chips, these brioches are a perfect combination of flavors and textures.

Instructions

Prepare the Brioche Dough: In a stand mixer, combine flour, sugar, salt, and yeast. Add beaten eggs and knead until smooth. Gradually add butter and knead until dough is smooth and slightly sticky, about 20 minutes.
First Rise: Let the dough rise covered for 2 hours until doubled in size.
Prepare the Custard: Heat milk and butter with vanilla. Whisk egg yolks with sugar, cornstarch, and flour. Combine with hot milk and cook until thickened. Chill.
Shape the Brioches: Roll out dough, spread custard, sprinkle chocolate chips, fold, and cut into rectangles. Let rise for 2 hours.
Brush and Bake: Preheat oven. Brush brioches with egg mixture, bake until golden. Prepare sugar syrup, brush baked brioches.
Serve: Let cool before serving. Enjoy!

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: French