When you are in the mood to have soft, buttery bread with creamy custard and bits of melted chocolate, these Chocolate Chip Vanilla Custard Brioches are going to be your new addiction. Think of tearing an extravagant golden glossy brioche roll to unveil a lush vanilla pastry cream with small bits of mini chocolate chips in it. It is the ideal combination of fluffy, creamy and chocolatey with each bite.
The brioches are a French-based traditional baking, but it has a modern turn that can be hard to resist to have it in the morning, brunch, or as a dessert. It is worth making, regardless of whether you are baking it for your family, a weekend party, or your food blog followers because you can get a bakery level results in your own house.
We are about to enter the world of everything you need to know all about, including ingredients, tips, and the entire step-by-step recipe.
What is Chocolate Chip Vanilla Custard Brioches?
Brioche is a rich French bread, which is prepared using butter, eggs, and milk thus it has a soft and tender crumb and slightly sweet taste. In this one, the dough of the brioche is rolled then stuffed with:
- Creamy vanilla homemade custard (pastry cream)
- Chocolate chips mini in bursts of chocolate taste.
The result? It is a shiny metallical roll of gold whose center is creamy and melts in your mouth.
Why You’ll Love This Recipe
- It has a very soft fluffy texture.
- Vanilla custard filling made of rich homemade custard.
- Balanced sweetness to the utmost.
- Great for make-ahead baking
- Freezer-friendly.
These brioches are so impressive and at the same time manageable as long as you go through the steps.
Chocolate Chip Vanilla Custard Brioches Recipe
Ingredients:
For the Brioche Dough
- 3½ cups (420g) all-purpose flour.
- ¼ cup (50g) granulated sugar.
- 2 ¼ teaspoons (1 package) active dry yeast.
- ½ teaspoon salt.
- 3 large eggs (room temperature)
- ½ cup (120ml) warm milk (not hot)
- ½ cup (115g) unsalted butter, softened.
- 1 teaspoon vanilla extract.
In the case of Vanilla Custard (Pastry Cream)
- 2 cups (480ml) whole milk.
- ½ cup (100g) granulated sugar.
- 4 large egg yolks.
- 3 tablespoons cornstarch.
- 2 Tablespoons butter with no sodium chloride by itself.
- 2 teaspoons vanilla extract (pure)
For the Filling & Topping
- ¾ cup mini chocolate chips
- 1 egg (for egg wash)
Additional: chocolate toppings on top.
Chocolate Chip Vanilla Custard Brioches
Ingredients
Method
- Prepare the Vanilla Custard
- Heat the milk in a saucepan over medium heat until steaming but not boiling.
- In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
- Slowly pour the warm milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan.
- Cook over medium heat, stirring continuously, until thickened (3–5 minutes).
- Remove from the heat and stir in the butter and vanilla extract.
- Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.
- Prepare the Brioche Dough
- Combine the warm milk and yeast in a large mixing bowl.
- Let stand for 5–10 minutes until foamy.
- Add the sugar, eggs, vanilla extract, flour, and salt.
- Mix until a dough forms.
- Gradually knead in the softened butter.
- Knead by hand or with a stand mixer for 8–10 minutes until smooth, elastic, and slightly sticky.
- First Rise
- Place the dough into a lightly greased bowl.
- Cover with plastic wrap or a towel.
- Let rise in a warm place for 1–2 hours until doubled in size.
- Shape the Brioches
- Punch down the dough.
- Divide into 10 equal portions.
- Flatten each piece into a circle.
- Place 1–2 tablespoons of chilled custard in the center.
- Sprinkle with mini chocolate chips.
- Fold the dough around the filling and pinch the seams tightly.
- Place seam-side down on a parchment-lined baking sheet.
- Second Rise
- Cover the shaped brioches.
- Let rise for 30–45 minutes until puffy.
- Bake
- Preheat the oven to 350°F (175°C).
- Brush each brioche with beaten egg.
- Sprinkle additional chocolate chips on top if desired.
- Bake for 18–22 minutes until deep golden brown.
- Cool & Serve
- Allow the brioches to cool for 10 minutes.
- Serve warm while the custard is creamy and the chocolate chips are melted.
Notes
- Use room-temperature eggs and butter for the softest dough.
- Do not overheat the milk, as excessive heat can kill the yeast.
- Chill the pastry cream completely before filling the dough to prevent leaking.
- Seal each brioche well to keep the custard inside while baking.
- For extra shine, brush with a second coat of egg wash just before baking.
Step-by-Step Instruction:
Preparation is taking Vanilla Custard.
- Heat the milk in a saucepan at medium heat till it gets warm but not boiling.
- Blend sugar, egg yolks and cornstarch in a bowl until it is smooth and pale.
- Gradually pour in the warm milk in the mixture of eggs and keep on whisking.
- Put it all back into the sauce-pan.
- Heat under medium heat stirring continuously until thickened (approximately 3-5 minutes).
- Put off the heat and add butter and vanilla extract.
- Pour into a bowl, wrap with plastic wrap in contact with the top, and put in refrigerator to chill down.
Tip: You should make sure that the custard is thoroughly chilled before pouring it into the brioches.
Step 2: For Vare batter Prepare the Brioche Dough.
- Warm milk should be scattered together with yeast in a large bowl.
- Allow to sit 5-10 minutes in order to come to a foam.
- Put in sugar, eggs, vanilla, flour and salt.
- Mix until a dough forms.
- Add softened butter in 1 -tablet mounds over time.
- Knead by had or stand mixer hook until smooth and pliant (8-10 minutes).
The dough will be soft and sticky to some extent, that is normal.
Step 3: First Rise
- Place dough in a greased bowl.
- Apply plastic wrap or towel.
- Wait and ferment in a warm place 1- 2 hours, until doubled in size.
Step 4: Shape and Fill
- Punch down the dough.
- Divide into 8-10 equal portions.
- Roll out each to form a very large circle.
- Stir chilled custard, 1-2 Tbs., in the middle.
- Dust the top of custard with small size chocolate chips.
- Neatly wrap the dough and mould it in a roll.
- Put on lined baking tray yet seam-side down.
Step 5: Second Rise
- Cover and allow to over raise 30 -45 minutes to a puffy.
Step 6: Egg Wash & Bake
- Preheat oven to 350degF (175degC).
- Brush the rolls, each roll, with beaten egg.
- When you are in a mood, sprinkle additional chocolate chips on the top.
- Bake 18-22 minutes or until golden brown.
- The tops must be shiny and rich golden.
Step 7: Cool & Serve
Allow to cool down slightly then serve. The custard contained will be smooth and thick, and the chocolate pieces will have melted a little.
Warm and serve to enjoy the ultimate experience.
Pro Tips for Chocolate Chip Vanilla Custard Brioches
Room temperature Ingredients.
Poor development of dough can be caused by cold eggs or butter.
Don’t Overheat the Milk
The yeast can be killed by too hot milk.
Chill the Custard Fully
During baking, warm custard will leak.
Seal the Edges Well
Close your finger tightly so that the custard does not come out.
Storage & Make-Ahead Tips
Room Temperature
Keep in an air tight container with a maximum of 2 days.
Refrigerator
Keeps for up to 4 days. Put the initial batch back into the oven until she warms.
Freezer
Freeze brioches (no topping) up to 2 months.
Heat: Heat in oven at 300 deg F (150 deg C) 8-10 minutes.
Flavor Variations
Want to switch things up?
Nutella Custard brioche – Spread Nutella into the custard.
White Chocolate Version -use white chocolate instead of chocolate chips.
Strawberry Custard – Add jam to the middle of it strawberry jam.
Orange Zest Twist – Zest the dough, it gives the dough a citrus smell.
Nutritional profile
Calories: 320-380
Carbs: 42g
Protein: 7g
Fat: 16g
Sugar: 18g
The values can be changed depending on the portion size.
Common Mistakes to Avoid
Dense texture?
You perhaps have not kneaded long enough.
Custard leaking out?
Fences were not maintained.
Dry brioche?
Overbaked – check at 18 minutes.
Flat rolls?
It is possible that dough did not rise sufficiently.
Final Thoughts
The Chocolate Chip Vanilla Custard Brioches consist of the most comfortable and splendid French baking mix with traditions of the past. A bakery quality dessert is soft, buttery, and filled with seductive vanilla custard and melting chocolate chips.
They can be eaten in the morning with a cup of coffee and in the afternoon as a sweet snack, but they never fail. They will soon be on your repertoire of recipes in your baking arsenal because, once you do, you will like them.
Tried this Grandma’s Kitchen Secrets recipe?
Leave a ⭐⭐⭐⭐⭐ star rating and a comment below to let us know how it turned out. We’d love to hear your tips, variations, or your favorite way to enjoy these Chocolate Chip Vanilla Custard Brioches!
Happy Baking!
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