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Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches
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Chocolate Chip Vanilla Custard Brioches are soft, buttery pastries filled with rich vanilla custard and pockets of melty chocolate chips. Perfect for breakfast, dessert, or any indulgent occasion, these treats combine tender brioche dough with creamy custard and semi-sweet chocolate for an irresistible flavor and texture balance.

Ingredients

Scale

Brioche Dough

  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 1/4 tsp instant yeast (1 packet)
  • 3/4 cup whole milk, warmed
  • 3 large eggs, at room temperature
  • 1 cup unsalted butter, softened

Vanilla Custard Filling

  • 3 large egg yolks
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 1/4 cups whole milk
  • 1 tsp vanilla extract

Additional Ingredients

  • 3/4 cup semi-sweet chocolate chips
  • Powdered sugar (optional, for dusting)
  • 1 beaten egg (for egg wash)
  • Pinch of salt

Instructions

  1. Prepare the Brioche Dough: Warm the milk slightly and dissolve the yeast along with a pinch of sugar in it. Let it activate until foamy, about 5 to 10 minutes. In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs and the activated yeast mixture. Mix until the dough starts to come together, then slowly incorporate the softened butter, kneading until a smooth, elastic dough forms.
  2. Let the Dough Rise: Transfer the dough to a lightly greased bowl, cover with a warm towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 2 hours depending on room temperature.
  3. Make the Vanilla Custard: Whisk together egg yolks, sugar, and cornstarch in a bowl. Warm the milk and vanilla extract in a saucepan just under boiling. Gradually pour the warm milk into the egg mixture while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat while stirring until thickened. Remove from heat and allow to cool.
  4. Assemble the Brioches: Once the dough has risen, punch it down gently and roll it out into individual portions. Spoon a dollop of the cooled vanilla custard onto each piece, sprinkle with chocolate chips, and fold or roll the dough to fully encase the filling.
  5. Second Rise and Bake: Place the filled brioches on a parchment-lined baking sheet. Cover and let rise again for 30 to 45 minutes until puffed. Preheat the oven to 350°F (175°C). Brush the tops with beaten egg for shine and bake for 20 to 25 minutes, turning the tray halfway through, until golden brown.

Notes

  • Use eggs and butter at room temperature for better dough texture and rise.
  • Allow adequate rising time for flavor development and tender crumb.
  • Ensure custard is thick enough to prevent leaking during baking.
  • Seal dough edges tightly to keep filling enclosed.
  • Brush with egg wash before baking for a glossy finish.

Nutrition

Keywords: brioche, custard, vanilla, chocolate chips, pastry, breakfast, dessert

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