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
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
- 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.
