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
Scale
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.
