Description
Delight in these luscious Chocolate Chip Vanilla Custard Brioches, a perfect blend of soft, buttery brioche dough filled with creamy homemade vanilla custard and studded with mini chocolate chips. These French-inspired pastries offer a luxurious breakfast or dessert treat with a tender crumb and rich flavors.
Ingredients
Scale
For the Brioche Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (110°F)
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter (softened)
- 1/2 cup mini chocolate chips
- 1 egg (beaten, for egg wash)
For the Vanilla Custard
- 1 cup whole milk
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
- Prepare Dough Mixture: In the bowl of a stand mixer, whisk together the flour, sugar, and salt. Add the eggs and the foamy yeast mixture, then mix with a dough hook until ingredients are combined well.
- Add Flavor and Butter: Incorporate the vanilla extract and gradually add the softened butter while mixing. Continue kneading with the dough hook on medium speed until a smooth, elastic dough forms, approximately 10 minutes.
- First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Make the Vanilla Custard: In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Heat the whole milk in a saucepan over medium heat until steaming but not boiling. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Return this mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency. Remove from heat, then stir in vanilla extract and unsalted butter until smooth. Allow to cool completely.
- Incorporate Chocolate Chips: Once the dough has risen, punch it down and knead in the mini chocolate chips evenly throughout the dough.
- Shape Brioches with Custard Filling: Divide the dough into 12 equal portions. Flatten each piece slightly and spoon 1 to 2 teaspoons of the cooled vanilla custard into the center. Fold the dough around the custard, pinch to seal tightly, and place seam-side down into greased brioche tins or a muffin pan.
- Second Rise: Cover the filled brioches and let them rise for another 45 to 60 minutes until puffed.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Brush the tops of the brioches with the beaten egg wash to achieve a glossy, golden finish.
- Bake: Bake the brioches in the preheated oven for 18 to 22 minutes or until they turn beautifully golden brown.
- Cool and Serve: Remove from oven and let the brioches cool on a wire rack before serving. Optionally, dust with powdered sugar for added indulgence.
Notes
- You can prepare the vanilla custard a day ahead and store it in the refrigerator to save time.
- For extra indulgence, dust the cooled brioches lightly with powdered sugar before serving.
- Ensure the butter is softened to room temperature for easier incorporation into the dough.
- Use room temperature eggs to help the dough come together smoothly.
- Be careful when folding the dough around custard to avoid leaks during baking.
