If you have a soft spot for bakery-style treats that feel like a warm hug in every bite, then this Chocolate Chip Vanilla Custard Brioches Recipe is about to become your new favorite. With their delicate, buttery dough enveloping a luscious vanilla custard and pockets of melty chocolate chips, these brioches strike the perfect balance between rich indulgence and light, fluffy texture. Whether you’re baking for a cozy weekend breakfast, a special brunch, or a delightful dessert, these brioches promise to bring smiles and happy sighs all around the table.
Ingredients You’ll Need
Gathering your ingredients is the first step toward creating something truly magical. Each element plays an essential role, from the flour that forms the tender dough’s structure to the vanilla extracts and chocolate chips that add a touch of sweetness and warmth to every bite.
- 3 cups all-purpose flour: Provides the perfect base for a soft, airy brioche dough.
- 1/4 cup sugar: Adds just the right amount of sweetness to balance the rich butter.
- 1 packet (2 1/4 tsp) active dry yeast: The essential leavening agent that gives the dough its lovely rise and fluffiness.
- 1/2 tsp salt: Enhances the overall flavor and balances sweetness.
- 3 large eggs, room temperature: Contribute to the brioche’s rich texture and golden color.
- 1/2 cup milk, lukewarm: Activates the yeast and keeps the dough moist.
- 1/2 cup unsalted butter, softened: Infuses the dough with a rich, tender crumb.
- 1 tsp vanilla extract: Adds aromatic warmth to both the dough and custard.
- 2 large egg yolks: Essential for the creamy vanilla custard filling.
- 1/2 cup sugar: Sweetens the custard just the right amount.
- 1 cup whole milk: Creates a silky custard base.
- 1 tbsp cornstarch: Thickens the custard for a luscious texture.
- 1/2 cup semi-sweet chocolate chips: The delightful pockets of melted chocolate bursting within the brioche.
- 2 tbsp cocoa powder (optional): Adds extra chocolate depth if you want that little something special.
- 1 egg, beaten: Used for the egg wash to give the brioches a shiny, golden crust.
- 1 tbsp milk: Mixed with the egg for that perfect egg wash consistency.
How to Make Chocolate Chip Vanilla Custard Brioches Recipe
Step 1: Prepare the Brioche Dough
Start by mixing the flour, sugar, yeast, and salt together in a large bowl. In a separate bowl, whisk the eggs, lukewarm milk, and vanilla extract until combined. Gradually add the wet ingredients to the dry and stir until a rough dough forms. Knead this dough—either by hand or with a stand mixer fitted with a dough hook—for about 10 minutes until it becomes smooth and elastic. Next, incorporate the softened butter bit by bit, kneading continuously until fully absorbed, and the dough feels soft and slightly sticky. Cover it with a damp cloth and let it rise in a warm spot for 1-2 hours or until doubled in size. This patient step is where all the magic begins, resulting in that soft, pillowy crumb you’ll love.
Step 2: Make the Vanilla Custard
While the dough is rising, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt in a saucepan until smooth. Slowly pour in the whole milk, whisking constantly to avoid lumps. Heat the mixture over medium, stirring continuously until it thickens—usually about 5-7 minutes. Once it’s creamy and thick enough to coat the back of a spoon, remove from heat and stir in the vanilla extract. Cover the custard with plastic wrap pressed directly onto its surface to keep it silky smooth and set aside to cool. This velvety custard is what makes this version of brioches truly unforgettable.
Step 3: Shape the Brioche Rolls
After the dough has doubled in size, gently punch it down to release excess air and divide it into 12 equal pieces. Roll each piece into a smooth ball and carefully create an indentation in the center. Spoon a little vanilla custard into this dimple, sprinkle generously with chocolate chips, and add a light dusting of cocoa powder if you want to go all out. Pinch the dough around the filling to seal it beautifully inside. Arrange the filled balls close together in a greased or parchment-lined baking pan, ensuring they aren’t touching just yet.
Step 4: Let the Dough Rise Again
Cover your pan with a clean kitchen towel and allow the filled brioches to rise for another 30 to 45 minutes until they puff up nicely and nearly double. This final rise is crucial for that light, fluffy finish and ensures your filling stays wonderfully creamy inside.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Whisk together the beaten egg and milk for the shiny egg wash, then gently brush the tops of the risen brioches. This step gives them that irresistible golden shine. Bake for 18 to 22 minutes or until the tops are gorgeously browned and a toothpick inserted near the center comes out clean. Let the brioches cool slightly to avoid burning your mouth, but don’t wait too long—these treats are best enjoyed still warm and gooey inside.
How to Serve Chocolate Chip Vanilla Custard Brioches Recipe
Garnishes
For a lovely finishing touch, sprinkle a dusting of powdered sugar or shave a bit of dark chocolate over the tops just before serving. Fresh berries or a light drizzle of honey can add a fresh, fruity contrast to the rich custard and chocolate.
Side Dishes
These brioches pair beautifully with a steaming cup of coffee, a latte, or even a spiced chai tea. For a heartier brunch, serve alongside fresh fruit salad or a simple mixed green salad with a citrus vinaigrette to balance out the sweetness.
Creative Ways to Present
Imagine serving each brioche nestled in a small dessert bowl with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert twist. You can also slice them in half and toast lightly to transform them into decadent custard sandwich treats that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover brioches are best stored in an airtight container at room temperature and enjoyed within 2 days to maintain freshness. The custard filling stays creamy, and the dough retains its softness without getting dry.
Freezing
If you want to prepare these brioches in advance, they freeze beautifully. Wrap each brioche tightly in plastic wrap, then place them in a freezer bag or airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To bring back that freshly baked feel, reheat brioches gently in a 325°F (160°C) oven for about 10 minutes. You can also microwave them for 15-20 seconds, but the oven method helps maintain their crisp exterior and fluffy texture better.
FAQs
Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour can give your brioches a bit more chew and structure, though they might be slightly less tender than with all-purpose flour. Either works well for this recipe.
Is it necessary to use lukewarm milk?
Yes, lukewarm milk helps activate the yeast properly. Too hot, and you risk killing the yeast; too cold, and rising will take much longer.
Can I substitute the semi-sweet chocolate chips with dark chocolate or white chocolate?
Definitely! Feel free to experiment with your favorite type of chocolate. Dark chocolate adds a rich bitterness, while white chocolate brings a creamy sweetness that pairs wonderfully with the custard.
What can I do if my custard is too runny?
If your custard doesn’t thicken enough, try cooking it a bit longer over medium heat while stirring constantly. The cornstarch needs time to activate. If it’s still runny, a small additional pinch of cornstarch mixed with a bit of milk can help thicken it further.
Can I make the custard ahead of time?
Yes, you can prepare the custard a day ahead and keep it chilled in the fridge. Just make sure to press plastic wrap directly on its surface to avoid a skin forming. Bring to room temperature before filling the brioches for easier handling.
Final Thoughts
This Chocolate Chip Vanilla Custard Brioches Recipe is one of those treasures that makes baking feel like both an art and a cozy ritual. The way the tender dough hugs the creamy custard and melty chocolate is simply irresistible. I urge you to give this recipe a try — you’ll find it’s as satisfying to bake as it is to eat, creating moments of joy that linger long after the last bite.
Print
Chocolate Chip Vanilla Custard Brioches Recipe
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these homemade Chocolate Chip Vanilla Custard Brioches, featuring a rich, buttery dough filled with creamy vanilla custard and semi-sweet chocolate chips. Perfectly soft and fluffy, these brioches offer a luscious combination of textures and flavors, ideal for a special breakfast or indulgent snack.
Ingredients
Brioche Dough
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1/2 cup milk, lukewarm
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
Vanilla Custard Filling
- 2 large egg yolks
- 1/2 cup sugar
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Additional Ingredients
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp cocoa powder (optional, for extra chocolate flavor)
- 1 egg, beaten
- 1 tbsp milk (for egg wash)
Instructions
- Prepare the Brioche Dough: In a mixing bowl, combine the flour, sugar, yeast, and salt. In another bowl, whisk together the eggs, lukewarm milk, and vanilla extract. Gradually add the wet ingredients to the dry and mix until the dough begins to form.
- Knead the Dough: Knead the dough for about 10 minutes by hand or with a stand mixer until smooth and elastic. Add the softened butter gradually, kneading in until fully incorporated. Continue kneading for another 5-7 minutes until the dough is soft and slightly sticky.
- First Rise: Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours until it doubles in size.
- Make the Vanilla Custard: In a saucepan, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Gradually add milk, whisking continuously, then cook over medium heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat and stir in vanilla extract. Cover custard with plastic wrap pressed directly onto the surface and cool.
- Shape the Brioche Rolls: Punch down the risen dough and divide into 12 equal pieces. Roll each into a ball, make a small indentation in the center, spoon in custard, sprinkle chocolate chips and a dusting of cocoa powder if using. Pinch dough to seal the filling inside.
- Second Rise: Place shaped brioches in a greased or parchment-lined pan, close but not touching. Cover and let rise for 30-45 minutes until puffed and doubled in size.
- Bake the Brioches: Preheat oven to 375°F (190°C). Whisk egg with milk to make egg wash and brush over the tops of the brioches. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the brioches cool slightly before serving warm or at room temperature, enjoying the soft buttery texture complemented by creamy custard and chocolate chips.
Notes
- The optional cocoa powder adds a subtle chocolate depth to the filling but can be omitted if preferred.
- Ensure the milk used for the dough is lukewarm to activate the yeast properly but not hot to kill it.
- Pressing plastic wrap directly on the custard prevents a skin from forming, ensuring smooth texture.
- Use fresh yeast and high-quality butter for the best brioche texture and flavor.
- These brioches are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
