Print

Chocolate Chip Vanilla Custard Brioches Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 109 reviews

Delight in the fluffy, buttery texture of Chocolate Chip Vanilla Custard Brioches with a rich homemade vanilla custard and melting mini chocolate chips perfectly nestled within each soft, golden pastry. This recipe guides you through making the classic brioche dough, preparing a luscious vanilla custard, and assembling the sweet, pillowy brioches, finished with a shiny sugar syrup glaze for an irresistible treat perfect for breakfast or dessert.

Ingredients

For the Brioche Dough:

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

For the Vanilla Custard (Pastry Cream):

  • 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

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 yolk, beaten

Instructions

  1. Prepare the Brioche Dough: Combine flour, sugar, salt, and crumbled yeast in a stand mixer bowl fitted with a paddle attachment, making sure salt and sugar do not directly contact the yeast. Mix briefly. Add beaten eggs and knead on medium speed for 2-3 minutes until the dough is strong and thick. Gradually add softened diced butter in several additions while continuing to knead until fully incorporated, and the dough becomes dense, smooth, and slightly sticky, about 20 minutes. Transfer the dough to a clean bowl, cover with cling film, and let rise in a warm room for about 2 hours or until doubled in size.
  2. Chill the Dough: Flatten the risen dough into a thick rectangle, wrap tightly with cling film, and refrigerate for about 40 minutes or up to 2 hours if time permits. Optionally, place in the freezer for 20 minutes to firm up further before shaping.
  3. Make the Vanilla Custard (Crème Pâtissière): Heat milk and butter over medium heat. Split the vanilla pod, scrape the seeds, and add both seeds and pod to the milk. In a separate bowl, whisk together egg yolks and sugar until pale. Whisk in flour and cornstarch until smooth. Once the milk begins to bubble, remove vanilla pod and gradually pour the hot milk into the yolk mixture in small amounts while whisking continuously to temper the eggs. Return the mixture to the pan and cook over low-medium heat, whisking constantly until thickened to a custard consistency. Transfer to a clean bowl, cover the surface directly with cling film to avoid skin formation, and refrigerate until needed.
  4. Assemble the Brioches: Roll out the chilled dough on parchment paper into an 8 x 12 inch (40 x 30 cm) rectangle. Spread the chilled vanilla custard over half the dough lengthwise. Sprinkle mini chocolate chips evenly above the custard. Use a rolling pin to gently press the chocolate chips into the custard for better adhesion. Fold the empty half of the dough over the custard-covered half, pressing gently to remove air bubbles and flattening the surface with hands and a rolling pin.
  5. Shape and Proof the Brioches: Using a sharp knife, cut the folded dough into 8 equal rectangles approximately 1 to 1.5 inches (3 to 4 cm) wide. Place each piece on a baking sheet lined with parchment paper, spaced adequately apart. Cover loosely with cling film and allow the pieces to proof at room temperature for about 2 hours until puffed.
  6. Prepare Syrup and Glaze: In a small saucepan, combine sugar and water. Bring to a boil and stir until the sugar dissolves fully. Remove from heat and let cool. Just before baking, brush the proofed brioches with the beaten egg and additional yolk mixture to give a glossy finish.
  7. Bake the Brioches: Preheat oven to 350°F (180°C). Bake the brioches for 10-12 minutes or until a rich golden brown color develops, adjusting time depending on your desired browning level.
  8. Finish with Syrup and Cool: Remove the brioches from the oven and immediately brush them generously with the cooled sugar syrup to add shine and sweetness. Transfer to a cooling rack and let cool completely before serving to allow flavors to develop and custard to set.

Notes

  • Ensure the yeast does not come into direct contact with salt or sugar to prevent inhibiting its activation.
  • Use fresh yeast for best rise and flavor, but active dry yeast can be substituted by adjusting quantities accordingly.
  • Wrapping the custard in cling film directly on its surface prevents skin formation.
  • Chilling the dough helps develop gluten and makes handling easier for rolling and folding.
  • Brushing with egg wash before baking enhances color and creates a beautiful golden crust.
  • The sugar syrup glaze keeps the brioches moist and adds a subtle sweetness and shine.
  • You can prepare the custard and dough a day ahead; keep custard refrigerated and dough chilled before use for optimal results.
  • Size of the cut brioches can be adjusted slightly, but baking time may vary accordingly.

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