Go Back
Delicious chocolate chip brioche filled with vanilla custard

Chocolate Chip Vanilla Custard Brioches

Indulge in these delightful brioches filled with creamy custard and rich chocolate chips, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brioche Dough
  • 3 1/4 cups all-purpose flour The foundation that gives these brioches their tender, airy structure.
  • 1/4 cup granulated sugar To sweeten the dough and balance the flavors.
  • 1 packet active dry yeast The magical element that brings the dough to life, creating a fluffy texture.
  • 1/2 tsp salt Enhances the flavors and gives balance to the sweetness.
  • 4 large eggs Imparts richness and depth to the dough.
  • 1/4 cup whole milk Creates a creamy base while lending moisture.
  • 10 tbsp unsalted butter For that uniquely rich, decadent mouthfeel.
  • 3/4 cup semi-sweet chocolate chips Bursting with sweet, creamy flavors that perfectly complement the brioche.
For the Custard Filling
  • 1 1/2 cups whole milk Provides the essential creaminess for the custard.
  • 1/2 cup granulated sugar Ensures the custard achieves its sweet, luscious character.
  • 1/4 cup cornstarch Thickens the custard to a dreamy consistency.
  • 4 large egg yolks Adds richness and color to the custard.
  • 1 tsp vanilla extract Infuses each bite with aromatic vanilla notes.
  • 2 tbsp unsalted butter Enhances the custard's silkiness and flavor.
For the Egg Wash
  • 1 egg (for egg wash) A glossy finish that makes the brioches shine.
  • 2 tbsp milk Helps achieve that perfect glaze.
For Garnish
  • Chocolate chips A decadent touch for presentation.
  • Powdered sugar The final flourish that adds a sweet touch.

Method
 

Prepare the Custard
  1. In a saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
  2. Gradually add the 1 1/2 cups of whole milk while whisking continuously to avoid lumps.
  3. Heat the mixture over medium heat, stirring constantly until it thickens to a custard-like consistency.
  4. Once thickened, remove from heat and stir in the vanilla extract and 2 tablespoons of unsalted butter.
  5. Allow it to cool completely, placing plastic wrap directly on the surface to prevent a skin from forming.
Make the Brioche Dough
  1. In a small bowl, mix lukewarm milk with a teaspoon of sugar and sprinkle the yeast on top.
  2. Let it sit until foamy, about 5 to 10 minutes to activate the yeast.
  3. In the bowl of a stand mixer, combine the all-purpose flour, remaining sugar, and salt.
  4. Add the eggs and the activated yeast mixture.
  5. Using a dough hook, knead the ingredients until combined.
  6. Gradually add the softened unsalted butter, kneading for an additional 8 to 10 minutes until the dough becomes smooth and elastic.
First Rise
  1. Place the dough in a well-greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until doubled in size, approximately 1.5 to 2 hours.
  2. For the best flavor, you can also refrigerate the dough overnight.
Shape and Second Rise
  1. Once risen, punch down the dough to deflate it, and knead in the chocolate chips.
  2. Divide the dough into 12 equal pieces and roll them into balls.
  3. Place the dough balls in greased tins, filling them gently to allow room for rising.
  4. Cover them again to proof for another 45 to 60 minutes.
Bake the Brioches
  1. Preheat your oven to 350°F (175°C).
  2. Whisk together one egg and 2 tablespoons of milk, then brush the tops of each brioche with this egg wash.
  3. Bake for 20 to 25 minutes until they are golden and fragrant.
Fill with Custard
  1. Once out of the oven, let them cool slightly.
  2. Use a sharp knife or a piping tip to create a small hole in the center of each brioche.
  3. Generously fill the cavity with the custard you prepared earlier.
Garnish and Serve
  1. Dust the brioches with powdered sugar and garnish with a sprinkle of chocolate chips before serving.

Notes

For a better flavor, consider overnight refrigeration of the dough. Make sure to monitor the oven temperature accurately to prevent under or over-baking.