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Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches

Soft, buttery homemade brioche rolls filled with rich vanilla pastry cream and mini chocolate chips, baked until golden brown for a bakery-style breakfast, brunch, or dessert.
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Prep Time 45 minutes
Cook Time 20 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Servings: 10 Brioches
Course: Breakfast, Dessert
Cuisine: French
Calories: 355
Ingredients Method Notes

Ingredients
  

  • For the Brioche Dough
  • 3½ cups 420g all-purpose flour
  • ¼ cup 50g granulated sugar
  • 2¼ teaspoons 1 packet active dry yeast
  • ½ teaspoon salt
  • 3 large eggs room temperature
  • ½ cup 120ml warm whole milk
  • ½ cup 115g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • For the Vanilla Custard Pastry Cream
  • 2 cups 480ml whole milk
  • ½ cup 100g granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • For the Filling & Topping
  • ¾ cup mini chocolate chips
  • 1 large egg beaten (egg wash)
  • Extra mini chocolate chips for topping optional

Method
 

  1. Prepare the Vanilla Custard
  2. Heat the milk in a saucepan over medium heat until steaming but not boiling.
  3. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
  4. Slowly pour the warm milk into the egg mixture while whisking constantly.
  5. Return the mixture to the saucepan.
  6. Cook over medium heat, stirring continuously, until thickened (3–5 minutes).
  7. Remove from the heat and stir in the butter and vanilla extract.
  8. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.
  9. Prepare the Brioche Dough
  10. Combine the warm milk and yeast in a large mixing bowl.
  11. Let stand for 5–10 minutes until foamy.
  12. Add the sugar, eggs, vanilla extract, flour, and salt.
  13. Mix until a dough forms.
  14. Gradually knead in the softened butter.
  15. Knead by hand or with a stand mixer for 8–10 minutes until smooth, elastic, and slightly sticky.
  16. First Rise
  17. Place the dough into a lightly greased bowl.
  18. Cover with plastic wrap or a towel.
  19. Let rise in a warm place for 1–2 hours until doubled in size.
  20. Shape the Brioches
  21. Punch down the dough.
  22. Divide into 10 equal portions.
  23. Flatten each piece into a circle.
  24. Place 1–2 tablespoons of chilled custard in the center.
  25. Sprinkle with mini chocolate chips.
  26. Fold the dough around the filling and pinch the seams tightly.
  27. Place seam-side down on a parchment-lined baking sheet.
  28. Second Rise
  29. Cover the shaped brioches.
  30. Let rise for 30–45 minutes until puffy.
  31. Bake
  32. Preheat the oven to 350°F (175°C).
  33. Brush each brioche with beaten egg.
  34. Sprinkle additional chocolate chips on top if desired.
  35. Bake for 18–22 minutes until deep golden brown.
  36. Cool & Serve
  37. Allow the brioches to cool for 10 minutes.
  38. 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.