Chocolate Chip Vanilla Custard Brioches Recipe

If you are craving a treat that feels like a warm hug in pastry form, then the Chocolate Chip Vanilla Custard Brioches Recipe is your new best friend. These golden, buttery brioches combine the rich silkiness of homemade vanilla custard with bursts of mini chocolate chips tucked inside pillowy, soft dough. Every bite delivers a perfect balance of sweet, creamy, and chocolatey flavors with a tender crumb that melts away. Whether you enjoy them fresh for breakfast, a delightful afternoon snack, or a fancy dessert, this recipe is pure joy wrapped in dough—and I can’t wait to share every step of it with you.

Ingredients You’ll Need

These ingredients might look simple, but each one plays a crucial role in making these brioches a dream come true. From the yeast awakening the dough to the butter that gives it that tender crumb, every element contributes to the stunning flavor and texture in this Chocolate Chip Vanilla Custard Brioches Recipe.

• 2 1/4 teaspoons active dry yeast: This is the magical leavening agent that makes your dough rise to soft, airy perfection.
• 1/4 cup warm milk (110°F): The warm milk activates the yeast and adds creaminess to the dough.
• 3 cups all-purpose flour: The foundation of the brioche dough, providing structure and chew.
• 1/4 cup granulated sugar: Adds just the right amount of sweetness and helps with browning.
• 1/2 teaspoon salt: Balances flavor and enhances the depth of all the other ingredients.
• 4 large eggs (room temperature): Richness and moisture come from these, giving the dough that characteristic brioche softness.
• 1 teaspoon vanilla extract: Infuses the dough with warm, inviting aroma and flavor.
• 10 tablespoons unsalted butter (softened): The secret to the tender crumb and buttery richness.
• 1/2 cup mini chocolate chips: Little pockets of melty chocolate magic within the dough.
• 1 egg (beaten, for egg wash): Gives the brioches their irresistible golden, shiny crust.
• For the vanilla custard: 1 cup whole milk, 3 tbsp granulated sugar, 2 tbsp cornstarch, 1/4 tsp salt, 3 large egg yolks, 1 tsp vanilla extract, 2 tbsp unsalted butter—all combine to create a luxuriously smooth filling that sets these brioches apart.

How to Make Chocolate Chip Vanilla Custard Brioches Recipe

Step 1: Activate the Yeast

Begin by combining the warm milk with the active dry yeast in a small bowl. Let it sit for 5 to 10 minutes until it becomes foamy. This bubbling indicates your yeast is alive and ready to give those brioches the beautiful rise they deserve.

Step 2: Mix the Dry Ingredients

In your stand mixer bowl, whisk together the flour, sugar, and salt. This ensures even distribution and a consistent dough texture that will support the richness of the eggs and butter later on.

Step 3: Combine Eggs and Yeast Mixture

Add the eggs and the frothy yeast mixture to the dry ingredients. Use the dough hook attachment to mix them just until everything starts coming together. This step helps to slightly hydrate the flour and get the dough on its way to forming.

Step 4: Add Vanilla and Butter Gradually

Pour in the vanilla extract and add the softened butter in small pieces, allowing it to fully incorporate into the dough. Keep mixing and kneading with the dough hook for about 10 minutes until you have a smooth, elastic dough that feels soft but not sticky.

Step 5: First Rise

Cover the bowl with a clean kitchen towel or plastic wrap, then place it in a warm spot. Let the dough rise until it doubles in size, which usually takes 1.5 to 2 hours. This rising is pivotal—it builds those airy pockets that make brioches so delightful.

Step 6: Prepare the Vanilla Custard

While the dough is rising, whisk the egg yolks, sugar, cornstarch, and salt in a bowl until smooth. Heat the milk in a saucepan until steaming, then gradually whisk the hot milk into the yolk mixture to temper the eggs. Return everything to the saucepan and cook over medium heat, stirring constantly, until it thickens into a creamy custard. Stir in vanilla extract and butter, then set aside to cool completely.

Step 7: Incorporate Chocolate Chips and Shape

Once your dough has doubled, gently punch it down. Knead in the mini chocolate chips evenly throughout the dough. Divide the dough into 12 equal pieces, flatten each one, and place 1 to 2 teaspoons of cooled vanilla custard in the center. Fold the dough around the custard, pinching the seams tightly to seal in all the creamy goodness.

Step 8: Second Rise

Place each filled dough ball seam side down into greased brioche tins or a muffin pan. Cover them and let rise again for 45 to 60 minutes. This final rise relaxes the dough, making sure your brioches bake up soft and fluffy.

Step 9: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Just before baking, brush each brioche with the beaten egg to give them that beautiful golden shine. Bake for 18 to 22 minutes until they’re puffed and golden brown. Let them cool on a wire rack so you don’t lose that tender crumb in the pan.

How to Serve Chocolate Chip Vanilla Custard Brioches Recipe

Garnishes

For an extra touch of charm, dust your brioches with powdered sugar just before serving. A sprinkle of finely chopped toasted almonds can also add a delightful crunch and nutty contrast to the creamy centers.

Side Dishes

These brioches pair wonderfully with a cup of strong coffee or a fragrant tea, making breakfast or afternoon breaks feel truly special. Fresh berries or a simple fruit compote also complement the creamy custard filling with a burst of tangy freshness.

Creative Ways to Present

Serve the brioches warm, on a vintage cake stand surrounded by edible flowers for a stunning brunch display. Or slice them in half and add a smear of whipped cream or a little dollop of your favorite jam for an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover brioches store beautifully in an airtight container at room temperature for up to 2 days. Keep them covered to maintain softness and prevent drying out.

Freezing

If you want to save the magic for later, freezing is your friend. Wrap each brioche tightly in plastic wrap and place them in a freezer-safe bag for up to one month. When you’re ready to enjoy, just thaw at room temperature.

Reheating

To bring your brioches back to life, warm them gently in a 300°F (150°C) oven for about 8 to 10 minutes. This revives their fresh-baked softness and the custard filling will become deliciously gooey again.

FAQs

Can I use a stand mixer for this recipe?

Absolutely! Using a stand mixer with a dough hook makes kneading easier and more consistent, helping you achieve that perfect brioche texture with less effort.

Is it okay to substitute mini chocolate chips with regular-sized chips?

You can, but mini chocolate chips distribute more evenly throughout the dough, ensuring you get chocolate in every bite without overpowering the custard filling.

Can I prepare the custard the day before?

Yes, making the custard ahead of time is a great way to save time. Just be sure to cover it tightly and keep it refrigerated until you’re ready to use it in the brioches.

What’s the best way to tell if the brioches are fully baked?

Look for a golden-brown crust and a hollow sound when you tap the bottom. They should also feel light and springy to the touch.

Can I use salted butter instead of unsalted?

If you only have salted butter, reduce or omit the added salt in the recipe to prevent the brioches from becoming too salty.

Final Thoughts

There’s something truly special about homemade pastries that fill the kitchen with warmth and irresistible aromas. This Chocolate Chip Vanilla Custard Brioches Recipe offers a delightful way to enjoy a classic French treat with a sweet, chocolatey twist. Once you try these, I promise they’ll become a treasured favorite for breakfasts, brunches, and any time you want to feel a little extra cozy and indulged. So, grab your ingredients, and let’s bake some magic!

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