A delicious fusion of fluffy brioche, creamy vanilla custard, and rich chocolate chips, Chocolate Chip Vanilla Custard Brioches are the ultimate indulgence. Perfect for breakfast, a mid-afternoon treat, or a sophisticated dessert, these French-inspired pastries are sure to impress. The soft, buttery dough combined with the luxurious custard and chocolate filling makes every bite heavenly.
Why You Will Love Chocolate Chip Vanilla Custard Brioches
- Decadent Layers: Soft brioche, silky custard, and bursts of chocolate in every bite.
- Bakery-Style Results: Impress your family or guests with these professional-quality pastries.
- Make-Ahead Friendly: Both the dough and custard can be prepared in advance.
- Versatile Treat: Perfect for breakfast, brunch, or a delightful snack.
- Satisfying Process: Baking these brioches from scratch is a rewarding culinary experience.
Ingredients Notes for Chocolate Chip Vanilla Custard Brioches
For the Brioche Dough
- All-Purpose Flour (2 cups + 1 tablespoon): Provides structure while keeping the dough light.
- Sugar (2 tablespoons): Adds a touch of sweetness to balance the richness.
- Salt (1 teaspoon): Enhances the flavor—just keep it separate from the yeast initially.
- Fresh Yeast (0.35 ounces): Ensures a light, airy dough. Active dry yeast can be substituted (use about 1 teaspoon).
- Eggs (3): Adds richness and creates a tender dough.
- Unsalted Butter (⅔ cup): Softened and diced, it makes the brioche irresistibly buttery.
For the Vanilla Custard (Pastry Cream)
- Whole Milk (1 cup + 2 teaspoons): Ensures a rich and creamy custard.
- Vanilla Pod: Fresh seeds add an authentic, fragrant vanilla flavor.
- Egg Yolks (2): Essential for the smooth texture of the custard.
- Sugar (¼ cup): Sweetens the custard just enough.
- Cornstarch and All-Purpose Flour: The combination thickens the custard beautifully.
For the Filling and Brushing
- Mini Chocolate Chips (¾ cup): Perfectly sized to melt into the custard.
- Sugar and Water (¼ cup each): Creates a simple syrup for a glossy finish.
- Egg and Yolk: Brushed on for a golden, shiny crust.
Kitchen Equipment Needed
- Stand mixer with paddle attachment
- Medium saucepan
- Mixing bowls
- Whisk
- Rolling pin
- Parchment paper
- Sharp knife
- Baking sheet
- Pastry brush
How to Make Chocolate Chip Vanilla Custard Brioches
- In the bowl of a stand mixer, combine flour, sugar, salt, and crumbled yeast. Make sure the salt and yeast are not touching. Mix briefly.
- Add the eggs and knead for 2-3 minutes on medium speed until the dough becomes strong and thick.
- Gradually add softened butter, continuing to knead until fully incorporated. Knead for about 20 minutes until the dough is dense, smooth, and slightly sticky.
- Place the dough in a clean bowl, cover with cling film, and let rise in a warm spot for about 2 hours or until doubled in size.
- Flatten the dough into a rectangle, wrap in cling film, and chill in the refrigerator for at least 40 minutes or up to 2 hours. Optionally, freeze for 20 minutes to firm up further.
- Heat milk and butter in a medium saucepan over medium heat. Add the vanilla pod and seeds, and bring to a gentle simmer.
- In a separate bowl, whisk egg yolks and sugar. Add cornstarch and flour, whisking until smooth.
- Gradually pour the hot milk mixture into the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook on low-medium heat, whisking constantly, until thickened.
- Transfer the custard to a clean bowl, cover with cling film (pressing it directly onto the surface), and chill until ready to use.
- Roll the chilled dough into an 8×12-inch rectangle on parchment paper. Spread the custard over half the dough, lengthwise.
- Sprinkle chocolate chips over the custard and press gently with a rolling pin to secure them. Fold the empty side of the dough over the custard-filled side. Flatten gently to remove air bubbles and smooth the surface.
- Cut the dough into 8 equal rectangles using a sharp knife. Place the rectangles on a baking sheet lined with parchment paper, leaving space between them. Cover with cling film and let rise for 2 hours.
- Preheat the oven to 350°F (180°C). Brush the brioches with beaten egg and yolk for a golden finish. Bake for 10-12 minutes until golden brown.
- While the brioches bake, heat sugar and water in a small saucepan until the sugar dissolves, creating a simple syrup. Brush the syrup over the warm brioches as soon as they come out of the oven.
Serving and Storage Tips
Serve warm or at room temperature for the best texture and flavor. These brioches can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, warm in a 300°F oven for a few minutes. They can also be frozen for up to 3 months; thaw and reheat before serving.
Variations
- Nutty Twist: Add a sprinkle of chopped hazelnuts or almonds to the custard layer for extra crunch.
- Fruit Fusion: Replace chocolate chips with dried cranberries or diced apricots for a fruity alternative.
- Spiced Custard: Infuse the milk with cinnamon sticks or cardamom pods for a seasonal touch.
Helpful Notes
Use room-temperature ingredients for smoother mixing and kneading. To prevent the dough from sticking when rolling, lightly flour your surface but avoid over-flouring to keep the dough tender. For extra shine, apply a second layer of egg wash halfway through baking.
Tips from Well-Known Chefs
Ina Garten: “Always let your dough rise in a draft-free, warm spot for consistent results.”
Paul Hollywood: “Chill your rolling pin before use to prevent soft dough from sticking.”
Martha Stewart: “Press cling film directly onto the custard’s surface to avoid forming a skin.”
Frequently Asked Questions (FAQ)
Can I use instant yeast instead of fresh yeast?
Yes, substitute fresh yeast with 1 teaspoon of instant yeast and proceed as directed.
Can I prepare the dough or custard ahead of time?
Absolutely. Prepare the dough and custard a day in advance and store in the refrigerator. Assemble and bake the next day.
Can I substitute dark chocolate for mini chocolate chips?
Yes, chopped dark chocolate works well and adds a richer flavor.
Why is my brioche dough sticky?
Brioche dough is naturally soft and slightly sticky due to the butter and eggs. Avoid adding excess flour during kneading.
How do I ensure my custard doesn’t curdle?
Pour the hot milk into the egg mixture gradually while whisking constantly to temper the eggs.
Chocolate Chip Vanilla Custard Brioches are an indulgent treat that will transport your taste buds straight to a French pâtisserie. Enjoy baking these luxurious pastries and sharing them with loved ones!
