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Chocolate Chip Vanilla Custard Brioches

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://chocolatecoveredamy.com/chocolate-chip-vanilla-custard-brioches/