Chocolate Chip Vanilla Custard Brioches Recipe is one of those irresistible baked treats that blends the richness of a tender brioche with a luscious homemade vanilla custard, all studded with pockets of melty chocolate chips. I love making these on cozy weekend mornings when there’s time to enjoy the warm aroma filling the kitchen. Whether you’re baking for a family brunch, a festive gathering, or simply craving a comforting dessert, this recipe delivers layers of flavor and texture that everyone will adore.
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What Makes This So Good
This Chocolate Chip Vanilla Custard Brioches Recipe strikes the perfect balance between a fluffy, buttery dough and a creamy, fragrant vanilla custard, all enhanced by bursts of sweet chocolate chips. Each bite offers a delightful mix of textures—from the pillow-soft brioche crumb to the slightly crisp golden crust and the smooth custard inside.
- Big Flavor, Minimal Fuss: The layering technique lets simple ingredients shine while creating a bakery-worthy treat.
- Family-Friendly: Kids and adults alike love the familiar combo of vanilla and chocolate with a custardy surprise.
- Simple Ingredients: You probably have most of what you need already—no exotic pantry items required.
- Works Any Night: Great as a cozy weekend breakfast or an elegant dessert for guests.
Ingredient Guide
Getting your ingredients ready for the Chocolate Chip Vanilla Custard Brioches Recipe is key to success. Using the best-quality basics and preparing the custard properly will make all the difference in flavor and texture.
- All-Purpose Flour: Choose a good brand with moderate protein for a tender yet sturdy brioche.
- Fresh Yeast: If you can’t find fresh, active dry yeast works—just check the conversion and proof before use.
- Unsalted Butter: Softened butter should be creamy, never melted, for that perfect dough consistency.
- Vanilla Pod: This adds incredible aroma to your custard. If unavailable, high-quality pure vanilla extract is a fine substitute.
- Mini Chocolate Chips: Smaller chips distribute evenly and melt beautifully without overpowering the custard.
Quick Reminder: Full measurements and detailed steps are coming up in the recipe card below so you can refer as needed while baking.
How to Make Chocolate Chip Vanilla Custard Brioches Recipe
Step 1 — Prep & Ready
Start by setting up your ingredients before diving in. Crumble the fresh yeast so it disperses easily, and separate eggs as needed for the dough and the brushing wash. Make sure your butter is softened to room temperature—this makes for a silky dough that’s a dream to work with.
When mixing dry ingredients, mix quickly and avoid letting salt or sugar contact the fresh yeast directly to keep it active. Preheat your oven to 350°F (180°C) to be ready for the final bake stage once your brioche dough has had its rise and chilling.
Step 2 — Cook with Confidence
Patience is your best friend here. Kneading the dough properly with your mixer and incorporating the butter gradually transforms the mixture into a glossy, smooth, and slightly sticky dough. You'll notice it pulls away cleanly from the bowl sides—this is when you know it’s ready to rise.
The custard comes alive when you heat milk and vanilla gently, then temper the egg yolks slowly—this keeps the mixture silky without scrambling. Once it thickens to a pudding-like consistency, remove from heat promptly to prevent overcooking.
Step 3 — Finish & Serve
Rolling out the dough to a neat rectangle means even layering of the custard and chocolate chips, so take your time here without rushing. Folding carefully to avoid air bubbles will ensure each brioche looks as good as it tastes.
After the second rise, brushing the tops with an egg wash gives the brioches that irresistible golden gloss. The syrup finish adds a subtle sweetness and keeps the crust tender. Let them cool fully before serving so the custard sets perfectly inside.
Extra Helpful Tips
To make the most of this Chocolate Chip Vanilla Custard Brioches Recipe, small tweaks during preparation and baking can elevate your results from great to outstanding.
- Watch for This Sign: When your brioche dough doubles in size and looks puffed, it’s ready to chill and shape.
- Temperature Trick: Use room temperature eggs to help the dough come together smoothly and develop better.
- Prep-Ahead Option: You can prepare the dough and custard a day ahead; chill them separately and assemble just before baking.
- Avoid This Common Mistake: Don’t overheat custard or you’ll end up with lumps instead of smooth cream.
Serve & Enjoy
Easy Enhancements
Try sprinkling a bit of flaky sea salt over the chocolate chips before folding the dough—it adds a lovely contrast that wakes up the flavors. A drizzle of fresh berry sauce or a dusting of powdered sugar can also take these brioches up a notch for a special occasion.
Tasty Pairings
These brioches pair beautifully with freshly brewed coffee or a cup of rich hot chocolate. For a brunch spread, fresh fruit salad and a light yogurt complement the richness perfectly, keeping the meal balanced and vibrant.
Quick Plating Tips
Serve the brioches gently fanned on a plate or stacked for a rustic look. Add a sprig of fresh mint or a few whole vanilla beans alongside for a fragrant, inviting presentation that looks effortlessly stylish.
Store, Freeze & Reheat
Fridge Storage
You can store your brioches in an airtight container in the fridge for up to 3 days. The texture remains soft, though the crust will lose some crispness. Reheat gently to bring back some of that fresh-baked charm.
Freezer Friendly?
Yes! Wrap each brioche tightly in plastic wrap and place in a zip-top bag in the freezer for up to 3 months. To thaw, leave them at room temperature in their wrapping to avoid condensation that makes the crust soggy.
Reheat Like New
Reheat brioches in a preheated oven at 325°F (160°C) for about 5-7 minutes to restore crisp edges and warm custard. Avoid microwaving directly as it can turn the crust rubbery and dense—unless you wrap them loosely with a damp towel to maintain moisture.
Chocolate Chip Vanilla Custard Brioches Recipe FAQs
Absolutely. Use high-quality pure vanilla extract instead — add about 1 to 2 teaspoons during the milk warming step for a lovely vanilla flavor.
You can substitute active dry yeast by using about half the weight and proofing it in lukewarm liquid before adding it to the dough mixture.
Yes, but mini chips melt and distribute more evenly inside the custard, giving a creamier texture without large pockets of melted chocolate.
Tempering is key: pour warm milk slowly into the yolk mixture while whisking constantly, then cook gently to thicken. Straining the custard through a fine sieve can catch any lumps too.
Final Flavor Thoughts
Once you’ve mastered this Chocolate Chip Vanilla Custard Brioches Recipe, you might find yourself making it again and again. It’s a treat that’s as fun to prepare as it is to enjoy. Feel free to leave a star rating or share how you made it your own — maybe with a swirl of cinnamon or a hint of orange zest. Baking this is like giving yourself a warm hug made of dough, vanilla, and chocolate!
Print📖 Recipe
Chocolate Chip Vanilla Custard Brioches Recipe
Indulge in these decadent Chocolate Chip Vanilla Custard Brioches, featuring a rich, buttery brioche dough layered with creamy homemade vanilla custard and studded with mini chocolate chips. Perfectly golden and glazed with a shiny sugar syrup, these brioches offer a delightful balance of tender pastry and sweet fillings, ideal for breakfast or an elegant snack.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 brioches
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: French
Ingredients
Brioche Dough
- 2 cups + 1 Tablespoon (250g) all-purpose flour
- 2 Tablespoons (30g) sugar
- 1 teaspoon salt
- 0.35 ounces (10g) fresh yeast, crumbled
- 3 eggs (150g), beaten
- ⅔ cup (165g) unsalted butter, softened and diced
Vanilla Custard (Pastry Cream)
- 1 cup + 2 teaspoons (25 cl) whole milk
- 1 teaspoon butter
- 1 vanilla pod
- 2 egg yolks
- ¼ cup (50g) sugar
- 3 Tablespoons (20g) cornstarch
- 1 Tablespoon all-purpose flour
Filling and Brushing
- ¾ cup (120g) mini chocolate chips
- ¼ cup (50g) sugar
- ¼ cup (50 ml) water
- 1 large egg + 1 yolk, beaten
Instructions
- Make the Brioche Dough: In the bowl of a KitchenAid with a paddle attachment, combine the flour, sugar, salt, and crumbled yeast, ensuring the salt and sugar don't come into direct contact with the yeast. Mix quickly to distribute ingredients evenly.
- Add Eggs and Knead: Add the beaten eggs to the mixture and knead at medium speed for 2-3 minutes until the dough becomes strong and thick.
- Incorporate Butter: Add the softened, diced butter in several additions while the mixer runs at medium speed. Continue kneading for about 20 minutes until the butter is fully incorporated and the dough is dense, smooth, and slightly sticky.
- First Proofing: Transfer the dough to a clean medium bowl, cover with cling film, and let it rise in a warm place for about 2 hours or until doubled in size.
- Chill the Dough: Flatten the risen dough into a thick rectangle, wrap with cling film, and refrigerate for 40 minutes (or up to 2 hours). For faster chilling, place it in the freezer for 20 minutes.
- Prepare Vanilla Custard: Heat the milk and butter over medium heat with the vanilla pod and its grated seeds until bubbling. Meanwhile, whisk together the egg yolks and sugar until combined, then add the flour and cornstarch, whisking thoroughly.
- Combine Custard Mixtures: Remove the vanilla pod from the milk. Gradually pour the hot milk into the egg mixture in several additions while whisking to temper the eggs.
- Cook Custard: Return the mixture to the pan and cook over low-medium heat, whisking continuously until thickened. Transfer to a clean bowl, cover with cling film touching the surface of the custard, and refrigerate until ready to use.
- Assemble the Brioche: Roll out the chilled dough on a parchment-lined surface into an 8x12 inch (40x30 cm) rectangle. Spread the vanilla custard evenly over half the dough lengthwise.
- Add Chocolate Chips: Sprinkle mini chocolate chips over the custard and gently press them in with a rolling pin to ensure good contact with the custard.
- Fold and Cut: Fold the empty half of the dough over the filled side. Press out any air bubbles with your hands and smooth the top with a rolling pin. Cut into 8 equal rectangles approximately 1 to 1.5 inches (3 to 4 cm) wide.
- Second Proofing: Arrange the brioche rectangles on a parchment-lined baking sheet with space between them. Cover with cling film and let rise for 2 hours until puffy.
- Prepare Syrup: In a small saucepan, combine sugar and water and bring to a boil. Stir until sugar dissolves completely, then remove from heat and cool.
- Egg Wash and Bake: Preheat oven to 350°F (180°C). Brush the risen brioche with the beaten egg and yolk mixture. Bake for 10-12 minutes or until golden brown to your liking.
- Glaze and Cool: Immediately brush the hot brioches with the cooled sugar syrup for a shiny finish. Allow to cool completely before serving.
Notes
- Ensure the yeast does not directly contact salt or sugar during mixing to maintain yeast activity.
- Chilling the dough helps develop flavor and makes it easier to work with.
- The custard must be whisked continuously to prevent lumps and scorching during cooking.
- You can prepare the custard a day ahead and keep it refrigerated.
- Sugar syrup brush adds gloss and slight sweetness to the finished brioche.
- Use fresh yeast for best results; if using dry yeast, adjust quantities accordingly.
- Mini chocolate chips are preferable as they distribute evenly and melt slightly into the custard.
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