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Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches
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Experience the rich, creamy delight of Chocolate Chip Vanilla Custard Brioches—soft, buttery brioche dough filled with silky vanilla custard and melty chocolate chips. Perfectly balanced in sweetness and texture, this pastry is ideal for breakfast, dessert, or anytime indulgence.

Ingredients

Scale

Brioche Dough

  • 3 ½ cups all-purpose flour
  • ¼ cup sugar
  • 1 tsp salt
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F / 43°C)
  • 3 large eggs (room temperature)
  • ½ cup unsalted butter, softened

Vanilla Custard Filling

  • 4 large egg yolks
  • ½ cup sugar
  • 3 tbsp cornstarch
  • 2 cups milk (room temperature)
  • 1 tsp vanilla extract

Additional Ingredients

  • 1 cup chocolate chips (room temperature)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Prepare the Brioche Dough: Activate the yeast by stirring it into warm milk with a pinch of sugar. In a large bowl, mix flour, sugar, and salt. Gradually add the eggs, softened butter, and yeast mixture while kneading until you achieve a soft, elastic dough. Cover and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
  2. Make the Vanilla Custard: In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until the mixture thickens to a silky consistency. Remove from heat, stir in vanilla extract, and let the custard cool completely before use.
  3. Assemble the Brioches: Once the dough has risen, punch it down and divide it into equal portions. Flatten each piece, place a spoonful of cooled vanilla custard and a handful of chocolate chips in the center. Fold and seal the dough completely around the filling. Arrange the filled dough balls on a baking tray lined with parchment paper.
  4. Final Rise and Bake: Let the assembled brioches rest and rise again for 30 to 45 minutes. Preheat the oven to 350°F (175°C). Bake brioches until golden brown, about 15 to 20 minutes. Remove from oven and let cool slightly before serving.

Notes

  • Use room temperature ingredients (butter, eggs, milk) for a better dough texture.
  • Do not overfill the brioches to prevent leaking during baking.
  • Knead dough thoroughly until smooth and elastic to ensure a fluffy brioche.
  • Allow brioches to rise fully after assembly for a soft, airy crumb.
  • Ensure custard is completely cooled before filling dough to avoid melting the filling prematurely.

Nutrition

Keywords: chocolate chip brioche, vanilla custard brioche, custard filled pastry, chocolate chip pastry, homemade brioche, breakfast brioche, dessert brioche

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