If you’re searching for a show-stopping pastry that’s both decadent and comforting, look no further than Chocolate Chip Vanilla Custard Brioches. Imagine pillowy-soft brioche dough wrapped around silky vanilla custard and speckled with melty chocolate chips—each bite is a luxurious treat and a total delight. These brioches blend classic French technique with playful flavor, making them a standout centerpiece for weekend brunches or an indulgent dessert everyone will remember.
Ingredients You’ll Need
The beauty of Chocolate Chip Vanilla Custard Brioches is how a handful of familiar ingredients transform into something so extraordinary. Each component brings something special: rich flavor from butter, eggs, and milk; luscious texture from the custard; and little bursts of chocolate in every mouthful. Here’s what you’ll need to bring this treat to life:
- All-purpose flour: The sturdy backbone of the brioche, providing lift and structure for that signature softness.
- Granulated sugar: Adds gentle sweetness to both the dough and the vanilla custard, creating a balanced flavor.
- Active dry yeast: Gives the brioches their beautiful rise and airy, tender crumb.
- Salt: A pinch brings out all the flavors and keeps the sweetness in check.
- Whole milk (warm): Moistens the dough and custard for a rich, creamy texture—don’t use low-fat here!
- Large eggs (room temperature): Essential for that rich golden color and plush, feathery crumb.
- Unsalted butter (softened and cubed): Meltingly soft brioches start with plenty of good butter.
- Egg yolks (for custard): Make the vanilla custard creamy, silky, and luxurious.
- Cornstarch: Ensures the custard sets to the perfect consistency: not too thick, not too runny.
- Vanilla extract: The soul of the custard; pure vanilla makes all the difference.
- Mini chocolate chips: Generous pockets of chocolate that melt right into the warm brioche interior.
- Egg (beaten, for egg wash): Brushes each brioche with a golden shine for bakery-worthy appeal.
- Powdered sugar (optional): A final airy dusting makes these brioches look and taste magical.
How to Make Chocolate Chip Vanilla Custard Brioches
Step 1: Make the Brioche Dough
In a stand mixer fitted with a dough hook, blend together the flour, sugar, yeast, and salt. Pour in the warm milk and room-temperature eggs, mixing on low until a rough dough forms. Then, with the mixer running, add the softened butter a few cubes at a time. Keep kneading until the dough is smooth, elastic, and just a bit tacky—about 8 to 10 minutes. Pat yourself on the back: you’re building the foundation to these incredibly fluffy brioches!
Step 2: Let the Dough Rise
Place the dough in a greased bowl and cover it with a kitchen towel or plastic wrap. Set aside in a warm, draft-free spot for 1½ to 2 hours, or until it’s doubled in size. Watching the dough puff up is always a thrill—it’s the promise of delicious things to come.
Step 3: Make the Vanilla Custard
While the dough is rising, give your attention to the vanilla custard. In a medium saucepan, heat the milk until it just starts to simmer. Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth. Slowly pour the hot milk into this mixture, whisking constantly so you don’t scramble the eggs. Return the mixture to the saucepan and cook gently, stirring all the while, until you see it thicken like luxurious pudding (just 2–3 minutes). Off the heat, stir in the butter and vanilla extract, then let cool to room temperature. This custard is so good, you might find yourself sneaking a spoonful!
Step 4: Shape and Fill the Brioches
Once your dough has doubled, turn it out and punch it down to release the air. Divide into 12 equal portions. Flatten each into a small round, scoop about a tablespoon of cooled vanilla custard into the center, sprinkle on a pinch of mini chocolate chips, then gather up the edges and pinch to seal. Place them seam-side down into a greased muffin tin or onto a parchment-lined baking sheet. These little parcels hold all the best surprises inside!
Step 5: Second Rise
Cover the filled brioches and let them rise for a second time, about 45 to 60 minutes. This final proof ensures your Chocolate Chip Vanilla Custard Brioches are as light and airy as possible once baked.
Step 6: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Carefully brush each brioche with the beaten egg for that glossy, golden finish. Slide your tray into the oven and bake for 18–22 minutes, watching as the brioches turn beautifully bronzed and irresistible. Let them cool just a bit (if you can wait!), then dust with powdered sugar for a truly elegant touch.
How to Serve Chocolate Chip Vanilla Custard Brioches
Garnishes
For a touch of elegance, a generous dusting of powdered sugar is all you need—turning even an everyday morning into a special occasion. You could also drizzle melted chocolate or scatter extra mini chips on top while the brioches are still warm for eye-catching appeal.
Side Dishes
Chocolate Chip Vanilla Custard Brioches are heavenly on their own, but pairing them with a fresh fruit salad or a tangy citrus compote brightens each bite. For brunch, serve alongside strong coffee, hot chocolate, or even a flute of sparkling wine for an indulgent treat.
Creative Ways to Present
Arrange your brioches in a beautiful basket lined with a linen napkin for sharing at the table, or box them up in twine-tied pastry cartons as thoughtful edible gifts. For a crowd, set up a brioche bar with bowls of whipped cream, berries, and extra chocolate chips—let everyone dress up their own Chocolate Chip Vanilla Custard Brioches!
Make Ahead and Storage
Storing Leftovers
Store any leftover brioches in an airtight container at room temperature for up to 2–3 days. While they’re at their best on day one, they’ll stay soft and the custard will remain creamy if you keep them well covered.
Freezing
Chocolate Chip Vanilla Custard Brioches can be frozen! Once fully cooled, wrap them individually in plastic wrap, then pop into a freezer bag. Freeze for up to a month. Thaw overnight at room temperature, and they’ll be ready to enjoy all over again.
Reheating
To bring back that bakery-fresh magic, reheat brioches in a 325°F oven for 6–8 minutes or until just warm. Microwaving isn’t ideal, as it can toughen the delicate dough, but a quick oven refresh brings the texture right back.
FAQs
Can I make the brioche dough ahead of time?
Absolutely! After the first rise, you can refrigerate the dough overnight. The slow chill deepens the flavor and lets you bake fresh Chocolate Chip Vanilla Custard Brioches first thing in the morning.
What’s the secret to creamy, lump-free vanilla custard?
Whisk the egg yolks, sugar, and cornstarch thoroughly before adding hot milk. Then, pour the milk in slowly, whisking constantly, and don’t rush the cooking—gentle heat and constant stirring are key.
Can I use regular chocolate chips instead of mini?
Yes, but mini chips disperse more evenly and melt more delicately within the brioches. If using regular chips, you may want to chop them so every bite gets a hit of chocolate.
Can I bake these without a muffin tin?
Definitely! Simply place the filled dough balls on a parchment-lined baking sheet, spacing them a few inches apart. They may spread a bit and take on a freeform, rustic look.
Are these suitable for vegetarian diets?
Yes, Chocolate Chip Vanilla Custard Brioches don’t contain any meat or gelatin, making them a lovely plant-friendly treat as long as dairy and eggs are included in your diet.
Final Thoughts
If you love baking or just want to treat yourself to something special, I can’t recommend Chocolate Chip Vanilla Custard Brioches enough. They’re every bit as wonderful to make as they are to eat—so gather your ingredients and let your kitchen smell like a Parisian bakery. You deserve this kind of deliciousness!
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Chocolate Chip Vanilla Custard Brioches Recipe
- Total Time: 3 hours 30 minutes
- Yield: 12 brioches 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate chips, creamy vanilla custard, and buttery brioche with these decadent Chocolate Chip Vanilla Custard Brioches. Perfect for a special breakfast or a sweet treat, these brioche buns are sure to impress!
Ingredients
Brioche Dough:
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- ½ teaspoon salt
- ½ cup whole milk (warm)
- 4 large eggs (room temperature)
- 10 tablespoons unsalted butter (softened and cubed)
Vanilla Custard:
- 1½ cups whole milk
- 3 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For Assembly:
- ¾ cup mini chocolate chips
- 1 egg (beaten, for egg wash)
- powdered sugar (for dusting, optional)
Instructions
- Brioche Dough: In a stand mixer, combine flour, sugar, yeast, and salt. Add warm milk and eggs, mix, then add butter gradually. Let rise.
- Vanilla Custard: Heat milk, whisk egg yolks, sugar, cornstarch. Combine and cook until thickened. Cool.
- Assembly: Divide dough, fill with custard and chocolate chips. Shape and let rise. Bake after egg wash.
Notes
- Best enjoyed warm or at room temperature.
- Store airtight for 2–3 days or freeze for up to a month.
- Reheat in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 brioche
- Calories: 320
- Sugar: 11g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
