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Chocolate Chip Vanilla Custard Brioches Recipe

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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.

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
  • 2/3 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
  • 1/4 cup (50g) sugar
  • 3 Tablespoons (20g) cornstarch
  • 1 Tablespoon all-purpose flour

Filling and Brushing

  • 3/4 cup (120g) mini chocolate chips
  • 1/4 cup (50g) sugar
  • 1/4 cup (50 ml) water
  • 1 large egg + 1 yolk, beaten

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.

Find it online: https://alinacooks.com/chocolate-chip-vanilla-custard-brioches-recipe/