Chocolate Chip Vanilla Custard Brioches Recipe

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Cozy Chocolate Chip Vanilla Custard Brioches Recipe, Made Simple

There’s something wonderfully comforting about the aroma of freshly baked brioches laced with velvety vanilla custard and sweet bursts of chocolate. I love how this recipe fills the kitchen with toasty, buttery scents that instantly invite you to slow down and savor the moment. Whether you’re making these for a weekend brunch or a special treat, you’ll find the process both rewarding and surprisingly manageable.

This Chocolate Chip Vanilla Custard Brioches Recipe is a delightful balance of soft, pillowy dough with a creamy, fragrant filling and melty chocolate chips that add playful texture. You’ll enjoy the gentle custard sweetness paired with the rich dough—it’s a combo that never fails to impress.

Grab your apron and let’s make something warm, golden, and perfectly buttery together. I’ll guide you step-by-step so those little brioches turn out crisp on the outside and exquisitely tender inside.

Ingredient Lowdown

• All-purpose flour: Provides structure and a tender crumb; try bread flour for a chewier texture.
• Sugar: Sweetens the dough and helps yeast activate; brown sugar adds warmth if you want.
• Salt: Balances sweetness and enhances flavor, don’t skip it!
• Fresh yeast: Yields a delicate, airy dough; active dry yeast can be used but adjust liquids slightly.
• Eggs: Enrich the dough, add moisture and a beautiful golden color.
• Unsalted butter: The key to that soft, rich mouthfeel; softened butter folds in easily.
• Whole milk: Used in the custard for creamy texture; whole milk’s fat increases richness.
• Butter (for custard): Adds silkiness and flavor depth to the pastry cream.
• Vanilla pod: Infuses a fragrant aromatic note; vanilla extract is a quick substitute.
• Egg yolks: Thicken and enrich the custard, lending it that luscious feel.
• Cornstarch and flour: Thicken the custard for the perfect spreadable consistency.
• Mini chocolate chips: Small morsels that melt gently, mixing beautifully with the custard.
• Sugar and water (for syrup): Brush on the baked brioches for a glossy, sweet finish.
• Beaten egg + yolk: Glazes the brioche for that irresistible golden crust.

Set Up for Success

Before diving in, I recommend gathering and measuring all your ingredients for smooth workflow—this mise en place makes the recipe feel like second nature. Preheat your oven to 350°F (180°C) and line your baking sheet with parchment paper to prevent sticking and ease cleanup.

Step-by-Step: Chocolate Chip Vanilla Custard Brioches Recipe

1. Combine dry ingredients: In your stand mixer bowl fitted with the paddle attachment, quickly mix flour, sugar, salt, and crumbled fresh yeast—making sure salt and sugar don’t touch the yeast directly. This keeps your dough rising perfectly.
2. Add eggs and mix: Pour in the beaten eggs and knead for 2-3 minutes at medium speed, watching the dough thicken and gain strength.
3. Incorporate softened butter: Add the diced butter bit by bit while mixing. This takes time—about 20 minutes—but watch for your dough to transition into a dense, smooth, and gently sticky masterpiece.
4. First rise: Transfer dough to a clean bowl, cover tightly with cling film, and let it proof in a warm spot until doubled in volume—roughly 2 hours.
5. Chill the dough: Flatten the dough into a thick rectangle, wrap it well, then chill in the fridge for 40 minutes to 2 hours, or briefly freeze for 20 minutes. This step helps with rolling and shaping later.
6. Prepare the custard filling: Gently heat milk, butter, and scraped vanilla seeds until just bubbling. Whisk egg yolks and sugar with flour and cornstarch, then slowly combine the hot milk into the egg mixture. Return to the pan, stirring on low heat until thickened. Cover with cling film directly on the custard and chill.
7. Roll out and fill: On parchment, roll your dough into an 8×12 inch rectangle. Spread half the custard along one lengthwise side, sprinkle mini chocolate chips, and lightly press them in with your rolling pin. Fold over the empty side to cover the filling, press gently to remove air, and smooth with the rolling pin.
8. Cut and rise: Slice the dough into eight equal rectangles, about 3-4 cm wide. Place on a parchment-lined sheet, spaced apart, cover and let rise for 2 hours until puffed and joyful.
9. Make the syrup and glaze: Boil sugar and water until dissolved; cool. Brush the risen brioches with beaten egg and yolk before baking.
10. Bake and finish: Bake in the preheated 350°F oven for 10-12 minutes until the tops turn golden and inviting. Right after removing from the oven, brush with the syrup for glossy, sticky-sweet perfection. Cool completely before tucking in.

Flavor Twists for Chocolate Chip Vanilla Custard Brioches Recipe

• Swap mini chocolate chips with chopped pistachios or toasted almonds for crunch.
• Add a zest of orange or lemon into the custard for a bright citrus layer.
• Swirl in a teaspoon of espresso powder to deepen the chocolate’s richness.
• Layer fresh raspberries or strawberries with the chocolate chips for fruity bursts.
• Mix some cinnamon or cardamom into the dough for a warm spice twist.
• Use white chocolate chips with crushed lavender for a delicate floral note.

Storage & Make-Ahead Tips

• Store baked brioches in an airtight container at room temperature for up to 2 days; they’re best fresh but still good then.
• Freeze raw, shaped dough rectangles after cutting and before the second rise. Thaw overnight in the fridge and allow to rise before baking.
• Leftover baked brioches freeze well. Wrap individually and reheat in a warm oven (300°F/150°C) for 8-10 minutes.
• Make the custard a day ahead—keeping it tightly covered with cling film directly on the surface to prevent skin.
• If storing overnight before baking, cover risen brioches tightly and refrigerate to slow fermentation.

Chocolate Chip Vanilla Custard Brioches Recipe FAQs

• Can I use active dry yeast instead of fresh yeast? Yes! Use about a third of the fresh yeast weight in active dry. Dissolve it in lukewarm water before adding.
• What if my dough is too sticky to handle? Chill it longer or lightly dust your surface with flour. Avoid adding too much flour to keep tenderness.
• How do I know when the brioche dough has properly risen? It should roughly double in size and look puffy. A gentle poke should leave a slow-filling indentation.
• Can I make the vanilla custard without a vanilla pod? Absolutely! Use 1-2 teaspoons of good quality vanilla extract added after cooking.
• What’s the best way to reheat leftover brioches? Warm them in a low oven wrapped loosely in foil for a few minutes to revive softness without drying out.

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