If you’ve ever dreamed of buttery, soft bread mingling with luscious vanilla custard and mouthwatering chocolate chips, Chocolate Chip Vanilla Custard Brioches are about to become your new obsession. These golden pastries bring together the tender crumb of homemade brioche with a silky vanilla filling and just the right pop of chocolate in each bite. Whether you serve them for brunch or as an afternoon treat, this recipe is guaranteed to get oohs and ahhs from everyone at the table.
Ingredients You’ll Need
The beauty of Chocolate Chip Vanilla Custard Brioches starts with a handful of simple, high-quality ingredients. Each one matters, from the eggs that create the pillowy dough to the little flecks of chocolate that melt into gooey pockets. Let’s break down what you’ll need and why it makes all the difference.
- Active dry yeast: This is what gives your brioche its incredible rise and fluffy, airy texture. Make sure it’s fresh for best results!
- Warm milk (110°F): Warm milk activates the yeast and gives extra tenderness to the dough.
- All-purpose flour: The backbone of the dough, providing structure while still keeping the brioches light.
- Granulated sugar: Adds gentle sweetness to both the dough and the custard, balancing flavors.
- Salt: Essential for flavor depth, preventing your brioches from tasting flat or bland.
- Large eggs (room temperature): Eggs enrich the dough, making it soft, fluffy, and beautifully golden.
- Vanilla extract: The hero of the custard, infusing every bite with aromatic warmth.
- Unsalted butter (softened): Gives that signature brioche richness; softened butter blends in seamlessly.
- Mini chocolate chips: Tiny bursts of chocolate in every bite—be sure to use mini so they distribute evenly.
- Egg (beaten, for egg wash): Brushing the tops ensures a gorgeous, shiny, golden finish.
- Whole milk (for custard): The creamy base for your custard, keeping it extra luxurious.
- Cornstarch: Thickens the custard without making it heavy; the secret to a luscious filling.
- Egg yolks: Bring richness and body to the custard, giving it that sunny color and velvet texture.
- Vanilla extract (in custard): Deepens the custard’s flavor—don’t skip this!
- Unsalted butter (for custard): Silky finish to the custard and just the right amount of richness.
How to Make Chocolate Chip Vanilla Custard Brioches
Step 1: Activate the Yeast
Let’s start by bringing the yeast to life: in a small bowl, combine your warm milk and active dry yeast. Let this stand for 5 to 10 minutes until it turns foamy and bubbly on top. This little wait ensures the yeast is awake, ready to work its magic for those fluffy brioches.
Step 2: Prepare the Dough
In the bowl of your stand mixer, whisk together flour, sugar, and salt. Pour in the eggs and your foamy yeast-milk mixture. Using the dough hook, start mixing until everything comes together in a shaggy dough. Add in the vanilla extract, then softened butter, a tablespoon at a time, letting it work in before the next. Continue mixing for around 10 minutes, or until your dough looks silky, slightly sticky, and springs back when touched.
Step 3: First Rise
Cover the bowl with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size, about 1.5 to 2 hours. The anticipation is worth it—this step is where all that buttery richness develops!
Step 4: Make the Vanilla Custard
While the dough rises, tackle the vanilla custard. In a bowl, whisk together egg yolks, granulated sugar, cornstarch, and a pinch of salt until smooth and pale. Heat whole milk in a saucepan till it’s steaming, then gradually whisk the hot milk into your yolk mixture to temper it (this prevents scrambling). Pour everything back into the pan and cook over medium heat, stirring constantly until thickened—about 2 to 3 minutes. Remove from heat and stir in the vanilla extract and butter until melted and smooth. Chill completely before using.
Step 5: Incorporate the Chocolate Chips
After the dough has risen, punch it down gently. Sprinkle in your mini chocolate chips and knead by hand or with the mixer for a minute, just until evenly distributed. Every bite will get a little chocolate surprise!
Step 6: Shape and Fill the Brioches
Divide the dough into 12 equal pieces. Working with one piece at a time, flatten it slightly, add 1 or 2 teaspoons of cooled custard to the center, then fold the dough up and around the filling, pinching to seal. Set each filled ball seam-side down in greased brioche molds or a muffin pan. This part is a little messy and super fun!
Step 7: Second Rise
Once all your little brioches are shaped and nestled, cover them with a towel and let rise again for 45 to 60 minutes, until puffed. This is when they get that domed, bakery-perfect appearance.
Step 8: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Brush the tops of the brioches gently with beaten egg. Bake for 18 to 22 minutes, or until they’re dazzlingly golden and smell absolutely heavenly. Cool on a wire rack—if you can stand to wait that long.
How to Serve Chocolate Chip Vanilla Custard Brioches
Garnishes
A shower of powdered sugar over warm brioches turns them into an irresistible, bakery-style treat. For even more indulgence, drizzle with a bit of melted chocolate or scatter a few extra chocolate chips on top right before serving. A little fruity garnish—think fresh raspberries or strawberries—also adds bright color and a pop of flavor.
Side Dishes
Chocolate Chip Vanilla Custard Brioches pair beautifully with a creamy café au lait, freshly brewed coffee, or a delicate cup of Earl Grey tea. For a brunch spread, try offering fresh berries, a fruit salad, or even some lightly sweetened whipped cream to complement their rich filling.
Creative Ways to Present
You can nestle these beauties into a rustic bread basket lined with a linen napkin or stack them tall on a cake stand for a show-stopping centerpiece. For grab-and-go magic, wrap each brioche in parchment squares and tie with baker’s twine. If you’re hosting a special brunch, arrange them around a mound of fresh fruit and edible flowers—they’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
Leftover brioches can be kept in an airtight container at room temperature for up to 2 days. If your kitchen is warm, it’s best to store them in the fridge to keep that dreamy custard filling fresh. Let them come to room temperature before enjoying again for maximum flavor.
Freezing
Chocolate Chip Vanilla Custard Brioches freeze beautifully. Once completely cool, wrap each one tightly in plastic wrap and place in a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature or pop in the fridge overnight for a quick breakfast or special dessert.
Reheating
To revive that just-baked magic, reheat brioches in a 300°F oven for 7 to 8 minutes, or until warm to the touch. If you like, dust with fresh powdered sugar after warming, and enjoy those gooey chocolate pockets and creamy custard as if they just came out of the oven.
FAQs
Can I make the vanilla custard ahead of time?
Absolutely! Making the custard a day ahead and keeping it chilled not only works, but actually deepens the flavor. Just make sure it’s completely cold before filling the dough.
What if I don’t have brioche tins?
No brioche tins? No problem. A standard muffin pan works just fine and still gives you adorable, perfectly portioned brioches.
Can I add different mix-ins instead of chocolate chips?
Yes! Chopped dried fruits, citrus zest, or even a swirl of Nutella can be added to the dough for a personalized twist on these Chocolate Chip Vanilla Custard Brioches.
How should I store them if I want them fresh for breakfast?
Make and shape your brioches the night before, cover, and refrigerate overnight. Let them come to room temperature and finish rising in the morning before baking for oven-fresh results.
Do I need a stand mixer to make brioche dough?
While a stand mixer makes the process much easier, you can knead by hand—it just takes a little more elbow grease and patience. That effort will pay off with the best homemade Chocolate Chip Vanilla Custard Brioches you’ve ever had!
Final Thoughts
There’s a special kind of joy in pulling a tray of Chocolate Chip Vanilla Custard Brioches from the oven and sharing them with people you love. From their tender crumb to the silky, aromatic custard and pops of chocolate, this recipe is worth every minute. Go ahead—bake a batch and see all those smiles around your table!
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Chocolate Chip Vanilla Custard Brioches Recipe
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 brioches
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Chip Vanilla Custard Brioches for a delightful breakfast or dessert treat. These brioche buns are filled with a luscious vanilla custard and studded with mini chocolate chips, making them a perfect combination of flavors and textures.
Ingredients
Brioche Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (110°F)
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter (softened)
- 1/2 cup mini chocolate chips
- 1 egg (beaten, for egg wash)
Vanilla Custard:
- 1 cup whole milk
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Brioche Dough: In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. In a stand mixer bowl, whisk flour, sugar, and salt. Add eggs and yeast mixture, then mix with a dough hook until combined. Add vanilla extract and softened butter gradually, mixing until a smooth, elastic dough forms (about 10 minutes). Cover and let rise in a warm place until doubled, about 1.5 to 2 hours.
- Vanilla Custard: Meanwhile, make the custard: whisk egg yolks, sugar, cornstarch, and salt in a bowl. Heat milk in a saucepan until steaming, then slowly whisk it into the yolk mixture. Return to the pan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla and butter, then let cool completely.
- Punch down the dough and knead in the mini chocolate chips. Divide dough into 12 pieces, flatten each slightly, and add 1–2 teaspoons of custard in the center. Fold dough around the custard and pinch to seal. Place seam side down in greased brioche tins or a muffin pan. Cover and let rise for 45–60 minutes.
- Preheat oven to 350°F (175°C). Brush tops with beaten egg. Bake for 18–22 minutes or until golden brown. Cool on a wire rack before serving.
Notes
- You can prepare the custard a day ahead and store it in the fridge.
- For extra indulgence, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 brioche
- Calories: 290
- Sugar: 9g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
