Decadent Chocolate Chip Vanilla Custard Brioches
Soft, buttery brioche pastries filled with silky vanilla custard and generous chocolate chips. These bakery-style treats are rich, comforting, and perfect for breakfast, brunch, or an indulgent snack.
- Prep Time: 2 hours 30 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 12 minutes
- Yield: 13 brioches
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
490 g flour
15 g fresh yeast
170 g butter, softened
60 g sugar
2 eggs
200 ml milk
10 g salt
200 ml milk (for custard)
200 ml cream
1 egg
1 egg yolk
85 g brown sugar
20 g cornstarch
15 g flour (for custard)
15 g butter (for custard)
Seeds from 1 vanilla bean
250 g chocolate chips
1 egg (for egg wash)
Instructions
- In a stand mixer, combine yeast and milk, then cover with flour. Add eggs, sugar, and salt. Knead for about 10 minutes until smooth and pulling away from the bowl.
- Add softened butter gradually and continue kneading until the dough is elastic and forms a thin veil when stretched. Shape into a ball, cover, and refrigerate overnight or at least 2 hours.
- For the custard, heat milk, cream, and vanilla seeds in a saucepan.
- In a bowl, whisk egg, egg yolk, and brown sugar. Add flour and cornstarch and whisk until smooth.
- Pour half of the hot milk mixture into the egg mixture, whisk well, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in butter, cover with plastic wrap directly on the surface, and refrigerate until completely cooled.
- Roll the chilled dough into a 60 by 30 cm rectangle. Spread custard evenly, leaving a small border. Sprinkle chocolate chips on top.
- Fold the dough over the filling, seal the edges, and cut into 13 rectangles. Place on a lined baking sheet.
- Brush with egg wash and let rise for 1 hour 30 minutes.
- Brush again with egg wash and bake at 180°C for about 12 minutes until golden. Cool before serving.
Notes
Chocolate chips can be replaced with chopped dark chocolate for deeper flavor.
Add a thin layer of raspberry jam or hazelnut spread for variation.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in a 160°C oven for 5 to 7 minutes to restore softness.
Freeze fully cooled brioches for up to 2 months and thaw at room temperature before reheating.
Nutrition
- Serving Size: 1 brioche
- Calories: 300 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
