If you’re looking for a treat that feels like a warm hug wrapped in dough, look no further than this Chocolate Chip Vanilla Custard Brioches Recipe. Imagine soft, buttery brioche dough enveloping a luscious vanilla custard center, studded with melty semi-sweet chocolate chips that create just the right balance of sweetness and richness. Each bite delivers a cozy, indulgent experience that’s perfect for breakfast, brunch, or anytime you need a little joy in your day. This recipe combines classic French pastry techniques with a comforting twist that’s easy enough for home bakers and impressive enough for guests.
Ingredients You’ll Need
The magic of this Chocolate Chip Vanilla Custard Brioches Recipe comes from simple but carefully chosen ingredients. Each one plays a crucial role in creating that rich texture, sweet flavor, and inviting golden color that make these brioches irresistible.
- 3 cups all-purpose flour: The foundation of the dough, giving structure and softness.
- 1/4 cup sugar: Adds sweetness to balance the rich custard and chocolate.
- 1 packet (2 1/4 tsp) active dry yeast: Essential for that airy, fluffy rise in the brioche.
- 1/2 tsp salt: Enhances and balances all the flavors in the dough.
- 3 large eggs, room temperature: Adds richness and binds the dough beautifully.
- 1/2 cup milk, lukewarm: Activates the yeast and helps create a tender crumb.
- 1/2 cup unsalted butter, softened: The secret behind the brioche’s signature buttery flavor and soft texture.
- 1 tsp vanilla extract: Infuses warmth and depth both in the dough and custard.
- 2 large egg yolks: Concentrate richness for the creamy custard.
- 1/2 cup sugar (for custard): Sweetens the custard with just the right balance.
- 1 cup whole milk: Creates the luscious creamy base of the vanilla custard.
- 1 tbsp cornstarch: Thickens the custard for that perfect spoonable consistency.
- 1/2 cup semi-sweet chocolate chips: Provide little bursts of melt-in-your-mouth chocolate magic.
- 2 tbsp cocoa powder (optional): Adds an extra hint of chocolate flavor to complement the chips.
- 1 egg, beaten (for egg wash): Gives the brioches a shiny, golden finish.
- 1 tbsp milk (for egg wash): Lightens the egg wash and helps it spread evenly.
How to Make Chocolate Chip Vanilla Custard Brioches Recipe
Step 1: Prepare the Brioche Dough
Begin by mixing together the dry ingredients — flour, sugar, yeast, and salt. In a separate bowl, whisk the eggs, lukewarm milk, and vanilla extract until everything is nicely combined. Slowly add the wet mix into the dry and bring it together into a dough. Knead for about 10 minutes until the dough is smooth and elastic.
Step 2: Incorporate the Butter
Add the softened butter gradually, making sure each little addition is fully worked into the dough. Keep kneading for another 5 to 7 minutes until the dough becomes soft, slightly sticky, and wonderfully pliable. This step is key to that rich, tender brioche texture.
Step 3: First Rise
Cover the dough with a damp cloth and let it sit in a warm spot for 1 to 2 hours. You’ll know it’s ready when it has doubled in size, which means all that yeast magic has done its work, giving you light, airy dough.
Step 4: Make the Vanilla Custard
While the dough is rising, whisk together egg yolks, sugar, cornstarch, and a pinch of salt in a saucepan. Slowly pour in milk, stirring constantly to avoid lumps. Cook over medium heat, whisking until the mixture thickens into a silky custard. Remove from heat, stir in vanilla extract, cover with plastic wrap pressed right onto the surface to avoid forming a skin, and let it cool.
Step 5: Shape the Brioches
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then create a small indentation in the center. Spoon a dollop of vanilla custard into each indentation, sprinkle with chocolate chips, and dust lightly with cocoa powder if you’re using it. Gently pinch the dough around the filling to seal it all inside, then place each filled ball into a greased or parchment-lined baking pan, close but not touching.
Step 6: Second Rise and Bake
Let these lovely dough balls rise again, covered with a towel, for another 30 to 45 minutes until they puff up. Meanwhile, preheat your oven to 375°F (190°C). Mix the egg and milk for the egg wash and brush it over the tops for that perfect golden glow. Bake for 18 to 22 minutes until the brioches are beautifully golden and a toothpick inserted in the center comes out clean. Let them cool slightly before you dig in!
How to Serve Chocolate Chip Vanilla Custard Brioches Recipe
Garnishes
A dusting of powdered sugar or a drizzle of melted chocolate can add a delightful finishing touch. Fresh berries or a sprig of mint bring a pleasant contrast and color to the plate, making the presentation just as scrumptious as the taste.
Side Dishes
These brioches pair wonderfully with a cup of freshly brewed coffee, tea, or even a glass of cold milk. For a brunch spread, serve alongside fresh fruit salad or a creamy yogurt parfait to balance out the decadence.
Creative Ways to Present
Try serving your brioches warm with a scoop of vanilla ice cream for a dessert-worthy treat. You can also slice them and use as a base for a mini trifle, layering custard, berries, and whipped cream for a fun twist on this recipe.
Make Ahead and Storage
Storing Leftovers
Keep your leftover brioches in an airtight container at room temperature for up to two days. This helps maintain their softness and flavor without drying out.
Freezing
If you want to save some for later, these brioches freeze beautifully. Wrap each one tightly in plastic wrap and store in a freezer-safe bag or container for up to three months.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently in a 325°F (160°C) oven for 5 to 10 minutes. This will refresh the softness and bring back that freshly baked aroma, just like when they came out of the oven the first time.
FAQs
Can I use a different type of chocolate for this recipe?
Absolutely! While semi-sweet chocolate chips are recommended for their balanced sweetness, you can swap in dark chocolate chips or even white chocolate chunks to customize the flavor to your liking.
Do I have to make the custard from scratch?
Making the vanilla custard fresh really elevates the texture and flavor of these brioches, but you could use a high-quality store-bought custard or pastry cream if you’re short on time. Just make sure it’s thick enough to hold up inside the dough.
Can I prepare the dough ahead of time?
Yes! You can make the dough the day before, cover it tightly, and refrigerate overnight. This slow rise will develop even more flavor. Just bring it back to room temperature before shaping and filling.
Is it necessary to use the egg wash?
While optional, brushing the brioches with an egg wash gives them that beautiful glossy, golden finish and adds a slight crispness to the crust that is truly irresistible.
What if my dough is too sticky to handle?
A slightly sticky dough is perfect for brioche, but if it’s too sticky to work with, dust your hands and work surface lightly with flour. Avoid adding too much flour to keep your brioche tender and soft.
Final Thoughts
This Chocolate Chip Vanilla Custard Brioches Recipe is a guaranteed crowd-pleaser that fills your home with the most inviting aromas and your heart with happiness. Every step brings you closer to a fresh batch of these incredible treats that feel both special and comforting. I encourage you to roll up your sleeves and try making them—they’re well worth the time and will turn any ordinary day into a delicious celebration.
Print
Chocolate Chip Vanilla Custard Brioches Recipe
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 brioches
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: French
Description
Enjoy these decadent Chocolate Chip Vanilla Custard Brioches, featuring a soft and buttery brioche dough filled with creamy homemade vanilla custard and semi-sweet chocolate chips. These delightful brioches boast a golden, glossy finish and offer a perfect balance of rich flavors and tender texture, 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
- 2 large egg yolks
- 1/2 cup sugar
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Filling and Finish
- 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 a separate bowl, whisk together the eggs, lukewarm milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until the dough comes together.
- Knead the Dough: Knead the dough for about 10 minutes by hand or with a stand mixer until it becomes smooth and elastic. Gradually add the softened butter, kneading it into the dough until fully incorporated. Continue kneading for another 5 to 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 to 2 hours, or until doubled in size.
- Make the Vanilla Custard: In a saucepan, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Gradually pour in the milk while whisking continuously. Place the pan over medium heat, cooking and whisking constantly until it thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla extract. Pour into a bowl, cover with plastic wrap pressed directly onto the surface, and let cool.
- Shape the Brioche Rolls: Once the dough has risen, punch it down and divide into 12 equal pieces. Roll each piece into a ball and create an indentation in the center. Spoon a small amount of vanilla custard into the center, sprinkle with chocolate chips and a dusting of cocoa powder if using. Pinch the dough to seal the custard inside.
- Second Rise: Place the filled dough balls into a greased or parchment-lined baking pan, close but not touching. Cover with a clean kitchen towel and let rise again for 30 to 45 minutes until puffed and doubled in size.
- Prepare for Baking: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and milk for an egg wash. Brush the tops of the brioches to ensure a golden, glossy finish.
- Bake the Brioches: Bake in the preheated oven for 18 to 22 minutes until golden brown on top and a toothpick inserted comes out clean. Remove from oven and allow to cool slightly.
- Serve and Enjoy: Serve the brioches warm or at room temperature to enjoy the soft, buttery bread filled with creamy vanilla custard and melty chocolate chips.
Notes
- Ensure the milk is lukewarm (around 100-110°F) to activate the yeast properly without killing it.
- Press plastic wrap directly on custard surface to prevent skin formation while cooling.
- For extra chocolate flavor, dust the custard-filled brioche tops with cocoa powder before sealing and baking.
- Let brioches cool slightly before serving to allow the custard to set inside.
- Store leftovers in an airtight container and consume within 2 days for best freshness.
