If you have a sweet tooth and a love for French pastries, then the Chocolate Chip Vanilla Custard Brioches Recipe is going to become your new favorite indulgence. Imagine soft, buttery brioche dough wrapped around a luscious vanilla custard center speckled with mini chocolate chips that melt in your mouth. This recipe combines rich, custardy sweetness with the gentle crunch of golden crust and the luscious pockets of chocolate in a way that feels both comforting and delightfully elegant. Whether for a cozy breakfast treat or an impressive dessert, these brioches bring a beautiful balance of flavor and texture that will have you baking them again and again.
Ingredients You’ll Need
The ingredients for this recipe are simple but thoughtfully chosen to create that signature tender brioche crumb and silky custard filling. Each component plays a vital role in the flavor harmony and texture, making your baking experience straightforward and rewarding.
- All-purpose flour (3 1/4 cups): The structure backbone that gives our brioche its soft, fluffy texture.
- Granulated sugar (1/4 cup + 1/4 cup for custard): Adds sweetness and helps with browning for a golden crust.
- Active dry yeast (1 packet, 2 1/4 tsp): Essential for making the dough rise and develop that airy feel.
- Salt (1/2 teaspoon): Balances flavors and enhances the sweetness without overpowering it.
- Large eggs (3 for dough, 1 for egg wash): Contributes richness, moisture, and beautiful color to the brioches.
- Warm milk (1/4 cup for dough, 1 1/4 cups for custard): Adds tenderness and encourages yeast activity in the dough.
- Vanilla extract (1 teaspoon for dough, or 1/2 vanilla bean for custard): Infuses the recipe with that classic, comforting flavor everyone adores.
- Unsalted butter (10 tablespoons cubed for dough, 1 tablespoon for custard): Brings richness and a melt-in-your-mouth softness to each bite.
- Mini chocolate chips (1/2 cup): Provide delightful bursts of chocolate throughout the brioche.
How to Make Chocolate Chip Vanilla Custard Brioches Recipe
Step 1: Prepare the Vanilla Custard Filling
Start your process by creating the vanilla custard, which is the heart of these brioches. Gently heat whole milk with a split vanilla bean or vanilla extract until just simmering—it’s important not to boil to retain that smooth vanilla aroma. Meanwhile, whisk together egg yolks, sugar, and cornstarch until completely smooth. Slowly pour the hot milk into the yolk mixture while whisking constantly to prevent scrambling. Return this mixture to your saucepan and cook over medium heat, stirring steadily, until the custard thickens to a luscious, spoon-coating consistency. Remove from heat, stir in butter for extra silkiness, then cover the surface with plastic wrap to prevent a skin from forming, and chill completely before assembling your brioches.
Step 2: Make the Brioche Dough
In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt until evenly mixed. Add eggs, warm milk, and vanilla extract, then knead on medium speed for about 6 to 8 minutes until a soft dough forms. What makes brioche special is the slow incorporation of butter—add your softened, cubed butter a few pieces at a time, kneading between additions until the dough is smooth, glossy, and elastic. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm spot for 1 to 2 hours until doubled in size. If you prefer, refrigerate overnight for an enriched, slow fermentation flavor.
Step 3: Incorporate Chocolate Chips and Shape the Brioches
Once your dough has risen, gently punch it down to release air. Fold in the mini chocolate chips by hand, evenly distributing those gooey morsels throughout. Divide the dough into 12 equal portions, flatten each piece slightly, and spoon a generous helping of chilled vanilla custard into the center. Pinch the edges together carefully, sealing the custard inside and shaping each piece into a smooth ball. Place them on a parchment-lined baking sheet, giving them enough space to puff during a final 45-minute rise before baking.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Brush each brioche gently with a beaten egg to create a glossy, golden crust as they bake. Pop them in the oven and bake for about 18 to 22 minutes, or until they’re beautifully golden brown on top and have risen to fluffy perfection. Let your brioches cool just slightly so the custard is warm but not hot when you bite into that delightful combination of soft bread and creamy filling.
How to Serve Chocolate Chip Vanilla Custard Brioches Recipe
Garnishes
Once baked, these brioches can be elevated beautifully with thoughtful garnishes. A simple dusting of powdered sugar adds an elegant finish and subtle sweetness. For an extra touch of crunch and sparkle, a sprinkle of coarse sugar before baking or just after cooling can add a delightful contrast that’s as beautiful as it is tasty. Fresh berries or a drizzle of warm chocolate sauce also pair wonderfully for a special occasion presentation.
Side Dishes
These brioches are rich enough to stand alone but also pair beautifully with a fresh fruit salad or a dollop of lightly sweetened whipped cream for brunch. For a more decadent experience, serve alongside a small cup of coffee or tea— the brioche’s buttery sweetness complements hot beverages perfectly. If you’re making it a meal, freshly squeezed orange juice or a sparkling mimosa adds a lovely citrus balance.
Creative Ways to Present
Think beyond just placing them on a plate. Serve the brioches inside beautifully lined baskets as part of a brunch spread, or arrange them artfully on a tiered serving tray for a dazzling tea party setup. You can slice them in half and offer little spoons so guests can sample the vanilla custard-filled center. Wrapping individual brioches in parchment and tying with a ribbon is a charming way to gift these delights to friends or family.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, storing them properly ensures they stay soft and delicious. Place cooled brioches in an airtight container at room temperature for up to two days. Avoid refrigerating, which can dry out the bread and change its texture. For best enjoyment, reheat gently before serving to revive their softness and warm the custard inside.
Freezing
These brioches freeze beautifully and make a great make-ahead option. After baking and cooling completely, wrap each brioche tightly in plastic wrap and then place inside a freezer-safe bag or container. They can be frozen for up to one month without losing flavor or texture. When you’re ready to enjoy, just thaw them at room temperature before reheating.
Reheating
To reheat, preheat your oven to 325°F (160°C), unwrap the brioche, and warm for about 8 to 10 minutes until heated through and slightly crisp on the crust. Avoid microwaving if possible, as it can make the dough chewy and the custard watery. A gentle warming will refresh that tender crumb and molten custard filling perfectly.
FAQs
Can I make the vanilla custard filling ahead of time?
Absolutely! Making the custard a day in advance is even better as it allows it to chill completely and develop richer flavor. Just be sure to cover the surface with plastic wrap to prevent a skin from forming.
What if I don’t have mini chocolate chips? Can I use regular chips?
You can, but mini chocolate chips distribute more evenly and melt better inside the dough. If using regular chips, chop them smaller to avoid overly large pockets of chocolate.
Is there a substitute for active dry yeast?
Instant yeast can be used as a substitute, but reduce the amount slightly—usually about 25% less—and add it directly to the flour. Make sure to adjust rising times if necessary.
How long can I keep the brioches at room temperature?
They are best eaten within two days at room temperature in an airtight container to maintain freshness and softness.
Can this recipe be made dairy-free?
With some adjustments, yes. Use a dairy-free milk alternative like almond or oat milk and substitute butter with a plant-based spread. Keep in mind, it will slightly change the flavor and texture.
Final Thoughts
Making the Chocolate Chip Vanilla Custard Brioches Recipe is such a joyous baking adventure. Not only do you get to enjoy the process of creating a wonderfully rich and tender dough, but the reward of biting into that warm, custard-filled, chocolate-studded delight is absolutely priceless. Whether you share these with loved ones or keep them as a personal treat, they bring a little slice of French bakery magic right into your kitchen. So don your apron and dive in—you won’t regret it!
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Chocolate Chip Vanilla Custard Brioches Recipe
- Prep Time: 30 minutes (plus 1-2 hours rising time or overnight refrigeration)
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 brioches
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in these delightful Chocolate Chip Vanilla Custard Brioches, a soft and buttery French pastry filled with a luscious homemade vanilla custard and studded with mini chocolate chips. Perfectly golden and slightly sweet, these brioches are a delicious treat best enjoyed warm or reheated from frozen.
Ingredients
For the Brioche Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup warm milk
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, softened and cubed
- 1/2 cup mini chocolate chips
- 1 egg (for egg wash)
For the Vanilla Custard Filling
- 1 1/4 cups whole milk
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
Instructions
- Prepare the Custard: In a saucepan, heat the whole milk and the scraped seeds from the vanilla bean (or vanilla extract) just until it begins to simmer. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the yolks, then return the combined mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens into a custard. Remove from heat, stir in the butter until melted and fully incorporated. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator.
- Make the Brioche Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add the eggs, warm milk, and vanilla extract. Knead on medium speed for 6 to 8 minutes until a cohesive dough forms. Gradually add the softened butter, a few pieces at a time, continuing to mix until the butter is fully incorporated and the dough is smooth and elastic.
- First Rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 1 to 2 hours until doubled in size. Alternatively, refrigerate overnight for a slow rise.
- Incorporate Chocolate Chips: Once risen, gently punch down the dough to release the air. Fold in the mini chocolate chips by hand to distribute them evenly throughout the dough.
- Shape the Brioches: Divide the dough into 12 equal portions. Flatten each piece slightly, then place a spoonful of the chilled vanilla custard in the center. Pinch the dough tightly around the filling to seal it and shape each into a smooth ball.
- Second Rise: Arrange the filled dough balls on a baking sheet lined with parchment paper, leaving space between them. Cover loosely and let them rise for about 45 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Brush the tops of the brioches with the beaten egg for a glossy finish. Bake for 18 to 22 minutes or until golden brown and cooked through.
- Cool and Serve: Allow the brioches to cool slightly on a wire rack before serving, ideally warm to enjoy the custard at its best.
Notes
- Best enjoyed slightly warm to savor the soft texture and melty custard filling.
- These brioches can be frozen after baking and reheated gently for later enjoyment.
- Sprinkle coarse sugar on top before baking for an added crunchy texture.
