Why You’ll Love This Recipe
These brioches are a beautiful blend of textures and flavors. The brioche dough is soft and buttery, the vanilla custard adds a silky richness, and the mini chocolate chips bring a hint of sweetness. They may seem like a complex recipe, but with careful steps, you’ll achieve a bakery-quality treat that can be enjoyed for breakfast, as an afternoon snack, or even for special occasions. The golden finish and delicate custard filling will impress anyone who gets a taste!
Ingredients
For the Brioche Dough:
- 2 cups + 1 Tablespoon (250g) all-purpose flour
- 2 Tablespoons (30g) sugar
- 1 teaspoon salt
- 0.35 oz (10g) fresh yeast, crumbled
- 3 eggs (150g), beaten
- 2/3 cup (165g) unsalted butter, softened and diced
For the Vanilla Custard (Pastry Cream):
- 1 cup + 2 teaspoons (25 cl) whole milk
- 1 teaspoon butter
- 1 vanilla pod
- 2 yolks
- 1/4 cup (50g) sugar
- 3 Tablespoons (20g) cornstarch
- 1 Tablespoon all-purpose flour
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Brioche Dough:
In a stand mixer, combine the flour, sugar, salt, and crumbled yeast. Add the eggs and knead for 2-3 minutes until the dough becomes strong and thick. Gradually incorporate the softened butter in small additions and knead until smooth and slightly sticky. Let the dough rise in a warm room for about 2 hours, or until it has doubled in size. - Prepare the Vanilla Custard:
Heat the milk and butter in a pan, adding the vanilla pod and seeds. In a separate bowl, whisk together the yolks, sugar, flour, and cornstarch. Pour the hot milk mixture into the egg mixture while whisking constantly to avoid curdling. Return the mixture to the pan and cook on low heat until thickened. Let the custard cool in the refrigerator until it is completely chilled. - Shape the Brioches:
Roll the dough into a rectangle (approximately 8×12 inches). Spread the cooled vanilla custard over one half of the dough, then sprinkle the chocolate chips over the custard. Fold the dough over to cover the filling and gently flatten to remove any air bubbles. Cut the dough into 8 equal rectangles and place them on a baking sheet lined with parchment paper. Let the brioches rise for another 2 hours. - Bake and Brush:
Preheat the oven to 350°F (180°C). Brush the top of each brioche with the egg and yolk mixture. Bake for 10-12 minutes or until golden brown. While the brioches are baking, mix the sugar and water to create a simple syrup. Once baked, immediately brush the warm brioches with the sugar syrup for a nice shiny finish. Allow them to cool completely before serving.
Servings and Timing
- Servings: This recipe yields 8 brioches.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes (plus rise time)
- Total Time: 4 hours (including rise time)
Variations
- Add Fruit: Add some fresh berries or thinly sliced bananas to the custard for a fruity twist.
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
- Nutty Version: Add chopped nuts such as almonds or hazelnuts to the filling for an extra crunchy texture.
- Vegan Brioche: Use dairy-free butter, substitute eggs with flax eggs, and plant-based milk for a vegan version of this treat.
Storage/Reheating
- Storage: Store the brioches in an airtight container at room temperature for up to 2-3 days. They are best enjoyed fresh but can be reheated for a warm treat.
- Freezing: These brioches freeze well. After baking, allow them to cool completely and freeze in an airtight container for up to a month. Reheat in the oven at 350°F (175°C) for about 10-15 minutes before serving.
- Reheating: To reheat, warm in the oven at 350°F (175°C) for about 5-10 minutes for a freshly baked feel.
FAQs
Can I make the custard ahead of time?
Yes, you can make the vanilla custard up to a day ahead and store it in the fridge. Just ensure it is well covered to avoid a skin forming.
How do I know when the brioches are fully baked?
The brioches are done when they are golden brown on top and have a firm, slightly springy texture when touched. You can also check by tapping the bottom – it should sound hollow.
Can I substitute the mini chocolate chips for something else?
Yes! You can substitute the mini chocolate chips with other fillings, like raisins, chopped nuts, or even white chocolate chips for a variation.
Can I use instant yeast instead of fresh yeast?
Yes, you can use instant yeast instead of fresh yeast. Use about 2 teaspoons of instant yeast to replace the 10g of fresh yeast in the recipe.
Can I freeze the dough before baking?
Yes, you can freeze the brioche dough after shaping it into rectangles. Once frozen, place the dough in a sealed bag or container. When ready to bake, let it thaw in the fridge overnight and follow the rest of the recipe.
How do I make sure the dough rises properly?
Ensure your dough rises in a warm environment (around 75°F or 24°C). If it’s too cold, it may take longer for the dough to rise.
How can I make my brioches extra fluffy?
To ensure your brioches are extra fluffy, make sure you knead the dough well and allow it to rise fully before baking. The yeast needs time to work its magic!
Can I add a glaze to the brioches?
Yes! You can add a simple glaze made of powdered sugar and milk for a sweet finish on top of the brioches, but the sugar syrup already gives a nice shiny coating.
How can I make these brioches smaller or larger?
To adjust the size, simply divide the dough into more or fewer pieces. For smaller brioches, cut into more pieces; for larger ones, reduce the number of pieces.
Can I add lemon zest to the custard?
Yes! Adding a little lemon zest to the vanilla custard would complement the sweetness with a citrusy tang.
Conclusion
Chocolate Chip Vanilla Custard Brioches are the perfect indulgent pastry for any occasion. The combination of soft, buttery brioche dough, smooth vanilla custard, and rich chocolate chips makes these brioches a delight to the senses. Though they require some time and attention to detail, the result is a bakery-worthy treat that will impress everyone who tries them. Enjoy them warm or cold, and savor the rich, sweet flavors of this French pastry classic!
Chocolate Chip Vanilla Custard Brioches
Chocolate Chip Vanilla Custard Brioches, or Brioches Suisses, are indulgent French pastries filled with a smooth vanilla custard and mini chocolate chips, offering a perfect balance of textures and flavors in every bite.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes (plus rise time)
- Total Time: 4 hours (including rise time)
- Yield: 8 brioches
- Category: Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
2 cups + 1 Tablespoon (250g) all-purpose flour
2 Tablespoons (30g) sugar
1 teaspoon salt
0.35 oz (10g) fresh yeast, crumbled
3 eggs (150g), beaten
2/3 cup (165g) unsalted butter, softened and diced
1 cup + 2 teaspoons (25 cl) whole milk
1 teaspoon butter
1 vanilla pod
2 yolks
1/4 cup (50g) sugar
3 Tablespoons (20g) cornstarch
1 Tablespoon all-purpose flour
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
- Prepare the Brioche Dough: In a stand mixer, combine the flour, sugar, salt, and crumbled yeast. Add the eggs and knead for 2-3 minutes until the dough becomes strong and thick. Gradually incorporate the softened butter in small additions and knead until smooth and slightly sticky. Let the dough rise in a warm room for about 2 hours, or until it has doubled in size.
- Prepare the Vanilla Custard: Heat the milk and butter in a pan, adding the vanilla pod and seeds. In a separate bowl, whisk together the yolks, sugar, flour, and cornstarch. Pour the hot milk mixture into the egg mixture while whisking constantly to avoid curdling. Return the mixture to the pan and cook on low heat until thickened. Let the custard cool in the refrigerator until it is completely chilled.
- Shape the Brioches: Roll the dough into a rectangle (approximately 8×12 inches). Spread the cooled vanilla custard over one half of the dough, then sprinkle the chocolate chips over the custard. Fold the dough over to cover the filling and gently flatten to remove any air bubbles. Cut the dough into 8 equal rectangles and place them on a baking sheet lined with parchment paper. Let the brioches rise for another 2 hours.
- Bake and Brush: Preheat the oven to 350°F (180°C). Brush the top of each brioche with the egg and yolk mixture. Bake for 10-12 minutes or until golden brown. While the brioches are baking, mix the sugar and water to create a simple syrup. Once baked, immediately brush the warm brioches with the sugar syrup for a nice shiny finish. Allow them to cool completely before serving.
Notes
If you don’t have fresh yeast, you can substitute with 2 teaspoons of instant yeast.
For a fruit twist, try adding fresh berries or sliced bananas into the custard.
To make it vegan, substitute eggs with flax eggs and use dairy-free butter and plant-based milk.
For a nuttier version, add chopped nuts like almonds or hazelnuts into the filling.
Nutrition
- Serving Size: 1 brioche
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
