Chocolate Chip Vanilla Custard Brioche Recipe
Delight in the rich and fluffy Chocolate Chip Vanilla Custard Brioches, a perfect blend of soft brioche dough filled with creamy vanilla custard and studded with chocolate chips. These homemade pastries offer a luxurious treat ideal for breakfast or dessert.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 brioches 1x
- Category: Baking
- Method: Baking
- Cuisine: French
Ingredients
Scale
Brioche Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (about 110°F)
- 3 large eggs
- 1 tsp salt
- 10 tbsp unsalted butter, softened
Vanilla Custard
- 2 cups whole milk
- 1 vanilla bean or 1 tbsp vanilla extract
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
Other
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare the brioche dough: In a mixing bowl, dissolve the yeast in warm milk and let sit for 5-10 minutes until frothy. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture and eggs, mixing until a sticky dough forms. Gradually add softened butter, kneading until the dough is smooth and elastic. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make vanilla custard: In a saucepan, heat milk with vanilla bean (split and scraped) or extract until steaming but not boiling. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk into the egg mixture while whisking constantly, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter. Let cool slightly.
- Shape and fill brioches: Punch down the risen dough and divide into 12 equal portions. Flatten each portion into a disk, place a spoonful of vanilla custard and a few chocolate chips in the center. Fold dough around filling and seal, shaping into smooth balls. Place on a parchment-lined baking sheet, cover, and let rise for another 30-45 minutes.
- Bake the brioches: Preheat oven to 375°F (190°C). Brush tops with beaten egg for shine if desired. Bake for 18-22 minutes or until golden brown and fluffy. Remove from oven and cool slightly before serving.
Notes
- Use room temperature ingredients for best dough results.
- Custard can be made a day ahead and chilled.
- Ensure the dough is well sealed around the filling to avoid leakage.
- You can substitute chocolate chips with chunks or use dark chocolate for a richer flavor.
Keywords: chocolate chip brioche, vanilla custard pastries, homemade brioche, chocolate chip custard buns
