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
Scale
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.
