I love making Chocolate Chip Vanilla Custard Brioches because they combine the rich, buttery flavor of traditional brioche with a creamy, luscious vanilla custard and decadent chocolate chips. The result is a fluffy, sweet, and indulgent treat that’s perfect for breakfast, brunch, or dessert. They’re soft and pillowy on the inside with a slight crunch on the outside, making them a real crowd-pleaser!
Why I’ll Love This Recipe
What I adore about these brioches is how the custard filling makes them extra rich and indulgent. The chocolate chips melt into gooey pockets of sweetness, and the vanilla custard adds a creamy, comforting layer of flavor. They’re easy to prepare (though a little time-consuming), and they’re absolutely perfect with a cup of coffee or tea!
Ingredients
For the Brioche Dough:
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2 1/4 cups all-purpose flour
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1/2 cup whole milk, lukewarm
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1 packet (2 1/4 tsp) active dry yeast
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1/4 cup granulated sugar
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1/2 teaspoon salt
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2 large eggs
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
For the Vanilla Custard Filling:
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1/2 cup whole milk
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1/2 cup heavy cream
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1/4 cup granulated sugar
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3 large egg yolks
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
For the Chocolate Chip Filling:
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1/2 cup mini chocolate chips
For the Topping:
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1 egg, beaten (for egg wash)
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Powdered sugar (optional, for dusting)
Directions
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Prepare the Brioche Dough:
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In a small bowl, combine the lukewarm milk, yeast, and sugar. Stir to dissolve, and let it sit for about 5-10 minutes until it becomes frothy.
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In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, eggs, butter, and vanilla extract.
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Mix everything together until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
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Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1-1.5 hours, or until it has doubled in size.
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Make the Vanilla Custard Filling:
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In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until it begins to steam (do not let it boil).
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In a separate bowl, whisk the egg yolks and cornstarch together until smooth.
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Once the milk mixture is steaming, slowly pour it into the egg mixture while whisking constantly to temper the eggs.
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Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 5-7 minutes). Once thickened, remove from heat and stir in the vanilla extract. Set aside to cool.
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Shape the Brioche Dough:
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Once the brioche dough has doubled in size, punch it down and divide it into 12 equal portions (you can use a kitchen scale for more accuracy).
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Roll each portion into a ball and place them in a greased muffin tin or a baking dish. Leave a little space between each ball for expansion.
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Let the dough rise for another 30-45 minutes, or until they have puffed up and nearly doubled in size.
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Assemble the Chocolate Chip Vanilla Custard Brioches:
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Preheat your oven to 350°F (175°C).
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Once the dough has risen, gently create a small well in the center of each dough ball using your thumb or a spoon.
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Spoon a small amount of the vanilla custard into the well of each brioche, then sprinkle a few mini chocolate chips on top of the custard.
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Brush the tops of the dough with the beaten egg for a shiny, golden finish.
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Bake:
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Bake the brioches in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through. The custard will set slightly, but remain creamy in the center.
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Serve:
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Let the Chocolate Chip Vanilla Custard Brioches cool for 10 minutes in the tin before removing. Dust with powdered sugar if desired for an extra touch of sweetness.
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Enjoy:
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These brioches are best served warm, but they also store well for a couple of days in an airtight container. Reheat them in the microwave for a few seconds before enjoying them again.
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Servings and Timing
This recipe makes 12 delicious brioches. Prep time is about 30 minutes (excluding rising time), and bake time is 20-25 minutes.
Variations
I like to change it up by:
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Using dark chocolate chips or white chocolate chips instead of mini chocolate chips for a different flavor.
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Adding a spoonful of fruit preserves (like raspberry or strawberry) to the custard filling for a fruity twist.
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Mixing in a handful of chopped nuts (such as hazelnuts or almonds) with the chocolate chips for added crunch.
Storage / Reheating
Store leftover brioches in an airtight container at room temperature for up to 3 days. To reheat, place them in the microwave for 10-15 seconds, or warm them in the oven at 350°F (175°C) for 5-7 minutes to restore the softness and custard creaminess.
FAQs
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Can I make these ahead of time?
Yes! You can prepare the dough and custard filling ahead of time, then assemble and bake the brioches the next day. You can also bake them fully and store them in the fridge, reheating them when needed. -
Can I use store-bought brioche dough?
Yes, you can use store-bought dough if you’re looking for a shortcut. Just make sure to follow the same steps for filling and baking. -
Can I freeze these brioches?
Yes! After baking, let them cool completely, then wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw them at room temperature, then warm them in the oven.
Conclusion
These Chocolate Chip Vanilla Custard Brioches are the perfect combination of rich, buttery brioche dough, creamy vanilla custard, and indulgent chocolate chips. Whether you’re serving them for breakfast, brunch, or dessert, they’re sure to be a hit with everyone. Soft, sweet, and utterly satisfying, these brioches will quickly become a favorite treat in your home!
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Chocolate Chip Vanilla Custard Brioches
- Total Time: 2 hours
- Yield: 12 brioches
- Diet: Vegetarian
Description
Chocolate Chip Vanilla Custard Brioches combine the rich, buttery flavor of traditional brioche with a creamy, luscious vanilla custard and decadent chocolate chips. The result is a fluffy, sweet, and indulgent treat that’s perfect for breakfast, brunch, or dessert. They’re soft and pillowy on the inside with a slight crunch on the outside, making them a real crowd-pleaser!
Ingredients
For the Brioche Dough:
2 1/4 cups all-purpose flour
1/2 cup whole milk, lukewarm
1 packet (2 1/4 tsp) active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
For the Vanilla Custard Filling:
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
3 large egg yolks
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the Chocolate Chip Filling:
1/2 cup mini chocolate chips
For the Topping:
1 egg, beaten (for egg wash)
Powdered sugar (optional, for dusting)
Instructions
- Prepare the Brioche Dough: In a small bowl, combine the lukewarm milk, yeast, and sugar. Stir to dissolve, and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, eggs, butter, and vanilla extract.
- Mix everything together until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1-1.5 hours, or until it has doubled in size.
- Make the Vanilla Custard Filling: In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until it begins to steam (do not let it boil).
- In a separate bowl, whisk the egg yolks and cornstarch together until smooth.
- Once the milk mixture is steaming, slowly pour it into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 5-7 minutes). Once thickened, remove from heat and stir in the vanilla extract. Set aside to cool.
- Shape the Brioche Dough: Once the brioche dough has doubled in size, punch it down and divide it into 12 equal portions. Roll each portion into a ball and place them in a greased muffin tin or a baking dish. Leave a little space between each ball for expansion.
- Let the dough rise for another 30-45 minutes, or until they have puffed up and nearly doubled in size.
- Assemble the Chocolate Chip Vanilla Custard Brioches: Preheat your oven to 350°F (175°C). Once the dough has risen, gently create a small well in the center of each dough ball using your thumb or a spoon.
- Spoon a small amount of the vanilla custard into the well of each brioche, then sprinkle a few mini chocolate chips on top of the custard.
- Brush the tops of the dough with the beaten egg for a shiny, golden finish.
- Bake: Bake the brioches in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through. The custard will set slightly, but remain creamy in the center.
- Serve: Let the Chocolate Chip Vanilla Custard Brioches cool for 10 minutes in the tin before removing. Dust with powdered sugar if desired for an extra touch of sweetness.
- Enjoy: These brioches are best served warm, but they also store well for a couple of days in an airtight container. Reheat them in the microwave for a few seconds before enjoying them again.
Notes
For a variation, use dark chocolate chips or white chocolate chips instead of mini chocolate chips for a different flavor.
Add a spoonful of fruit preserves (like raspberry or strawberry) to the custard filling for a fruity twist.
Mix in a handful of chopped nuts (such as hazelnuts or almonds) with the chocolate chips for added crunch.
- Prep Time: 30 minutes (excluding rising time)
- Cook Time: undefined
- Category: Breakfast, Brunch, Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 brioche
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
