If you’re ready to elevate your breakfast or dessert game, the Chocolate Chip Vanilla Custard Brioches Recipe is an absolute treasure you need in your kitchen repertoire. These soft, buttery brioche rolls bursting with creamy vanilla custard and scattered mini chocolate chips are like a warm hug in pastry form. Each bite melts in your mouth while delivering that perfect balance of rich custard sweetness paired with delicate chocolate bursts—all wrapped in a tender, fluffy brioche that’s just begging to be enjoyed fresh from the oven. It’s a little indulgence that feels both decadent and comforting, perfect for sharing or savoring solo.
Ingredients You’ll Need
Don’t be intimidated by this recipe—the ingredients list is straightforward, yet each one plays a crucial role in crafting the tender brioche, silky vanilla custard, and chocolate-studded delight you’re about to create.
- All-purpose flour: The backbone of the brioche dough, giving it structure and softness.
- Granulated sugar: Adds sweetness and helps the brioche brown beautifully.
- Instant yeast: Essential for that perfect rise and airy texture.
- Salt: Balances the flavors and enhances the sweetness.
- Large eggs: Bring richness and help bind the dough together.
- Whole milk (lukewarm): Activates the yeast and contributes to a tender crumb.
- Vanilla extract: Infuses both the dough and custard with aromatic warmth.
- Unsalted butter (softened): Key for that luscious, melt-in-your-mouth crumb in the brioche.
- Milk (for custard): Creates the creamy base for the vanilla custard filling.
- Cornstarch: Thickens the custard to dreamy perfection without lumps.
- Egg yolks: Enrich the custard for a smooth, velvety texture.
- Butter (for custard): Adds a luscious finish to the custard’s richness.
- Mini chocolate chips: These sprinkle the perfect bite-sized bursts of chocolate that elevate every bite.
- Egg (beaten for egg wash): Ensures a gorgeous golden crust.
- Powdered sugar (optional): A delicate dusting that adds a touch of elegance at the end.
How to Make Chocolate Chip Vanilla Custard Brioches Recipe
Step 1: Prepare the Brioche Dough
Begin by mixing the all-purpose flour, sugar, instant yeast, and salt in your stand mixer’s bowl. Add the eggs, lukewarm milk, and vanilla extract. Watch as the dough comes together into a shaggy mass before you start adding softened butter a few pieces at a time. The butter works its way into the dough gradually, making it incredibly rich and tender. Knead this mixture on medium speed for about 8 to 10 minutes until you have a smooth, elastic dough. Then, transfer it to a greased bowl and cover it to rise in a warm spot. You’ll want to be patient here—it takes about 1 to 2 hours until it doubles in size. Punch it down, cover, and refrigerate overnight or for at least 4 hours. This chilling step makes shaping the brioches much easier and intensifies the flavor.
Step 2: Make the Vanilla Custard
In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and egg yolks. Keep stirring constantly—that’s the secret to a silky smooth custard—until it thickens, which usually takes around 5 to 7 minutes. Once thickened, remove it from the heat and stir in butter and vanilla extract for that final touch of creaminess and richness. Immediately press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then chill the custard until completely cool. This luscious custard will be the crown jewel of your brioches.
Step 3: Assemble the Brioches
Lightly flour your workspace and roll out your chilled brioche dough into a rectangle roughly 1/4 inch thick. Spread an even layer of your smooth vanilla custard over the dough, and then sprinkle those irresistible mini chocolate chips all over. Time to roll! Starting from one long edge, roll up the dough tightly into a log. Slice this log into 12 equal rounds and place them gently in a greased muffin tin or on a parchment-lined baking sheet. Cover these little beauties and let them rise again for 45 to 60 minutes until they puff up invitingly.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Just before baking, brush the tops with beaten egg wash for that shiny, golden finish. Bake for 18 to 22 minutes or until the brioches have a gorgeous golden-brown color. When they’re done, let them cool just a bit so the custard doesn’t run away when you bite in. If you want to add a little finishing touch, dust them with powdered sugar right before serving.
How to Serve Chocolate Chip Vanilla Custard Brioches Recipe
Garnishes
These brioches are delightful on their own, but a sprinkle of powdered sugar adds a picture-perfect finish and a touch of extra sweetness that’s irresistible. You can also drizzle a little warm chocolate or caramel sauce over the top for a decadent look and taste that will wow anyone lucky enough to try them.
Side Dishes
Pair your brioches with fresh berries or a bowl of mixed fruit for a refreshing balance. A dollop of lightly whipped cream or creme fraiche can bring in subtle richness and creamy contrast to the warm, fluffy rolls. For an afternoon treat, enjoy them alongside your favorite cup of coffee, tea, or even a chilled glass of milk.
Creative Ways to Present
The charm of this recipe lies in its versatility. Arrange the brioches on a pretty serving platter, lined with parchment for rustic charm, or place each in a small cupcake wrapper for an elegant brunch table. You could also slice one in half and toast it lightly; the warm custard inside turns heavenly when paired with a smear of butter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers, store the brioches in an airtight container at room temperature for up to two days. This keeps them soft and flavorful, though they are at their best fresh and slightly warm from the oven.
Freezing
Want to make life easier for future breakfasts or dessert cravings? Freeze the uncooked assembled brioches before their final rise by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They can be frozen for up to one month. When ready to enjoy, thaw overnight in the fridge and allow them to rise once more before baking as directed.
Reheating
To warm up your brioches without drying them out, pop them in a preheated oven at 300°F (150°C) for about 5 to 8 minutes. This restores their fresh-baked texture beautifully and revives the creamy custard inside for a buttery, soft bite.
FAQs
Can I use a different type of chocolate instead of mini chocolate chips?
Absolutely! While mini chocolate chips work perfectly because they melt evenly without overwhelming the dough, you can use chopped chocolate chunks or even white chocolate chips for a different flavor twist.
Is it necessary to refrigerate the brioche dough overnight?
Refrigerating the dough overnight or for at least 4 hours isn’t required but highly recommended. It makes the dough easier to handle, improves the texture, and develops deeper flavor, resulting in a more tender brioche.
Can I make the vanilla custard ahead of time?
Yes, the vanilla custard can be made a day in advance and kept in the fridge. Just be sure to press plastic wrap directly on the surface to prevent a skin from forming and give it a good stir before using.
What’s the best way to prevent the custard from leaking during baking?
Rolling the dough tightly and sealing the edges well helps keep the custard inside while baking. Also, letting the brioches rise properly after assembly allows the dough to hold the filling securely.
Can I substitute the whole milk for a dairy-free alternative in this recipe?
While whole milk provides richness and helps with the dough’s texture, you can experiment with full-fat coconut milk or almond milk, but the texture and flavor might change slightly. The custard may not thicken as well without dairy, so cornstarch amounts may need adjustment.
Final Thoughts
Once you try the Chocolate Chip Vanilla Custard Brioches Recipe, you’ll quickly see why it’s a beloved treat that combines buttery, velvety, and chocolaty goodness all in one perfect bite. Whether it’s for a special breakfast, brunch, or an irresistible dessert, these brioches bring a little French-inspired magic to your table. Trust me, your friends and family will keep asking when you’ll make them again!
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Chocolate Chip Vanilla Custard Brioches Recipe
- Prep Time: 40 minutes (plus 1–2 hours rising and chilling overnight)
- Cook Time: 20 minutes
- Total Time: 6 to 12 hours (including rising and chilling time)
- Yield: 12 brioches
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Chip Vanilla Custard Brioches, a French-inspired breakfast or dessert treat. Fluffy, buttery brioche dough is filled with a rich vanilla custard and mini chocolate chips, then rolled, sliced, and baked to golden perfection. These brioches are perfect served warm and make a delightful start to your day or a sweet afternoon snack.
Ingredients
For the Brioche Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup whole milk (lukewarm)
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter (softened and cut into pieces)
For the Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
Other:
- 3/4 cup mini chocolate chips
- 1 egg (beaten, for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Make the brioche dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Add the eggs, lukewarm milk, and vanilla extract, mixing until a shaggy dough forms. Gradually incorporate the softened butter a few pieces at a time, mixing thoroughly after each addition. Knead the dough on medium speed for 8 to 10 minutes until it becomes smooth and elastic. Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 2 hours or until it doubles in size. Punch down the dough, cover, and refrigerate overnight or for at least 4 hours to facilitate easier shaping.
- Make the vanilla custard: In a medium saucepan over medium heat, whisk together the whole milk, sugar, cornstarch, and egg yolks. Cook the mixture while whisking constantly for about 5 to 7 minutes, until it thickens to a creamy custard consistency. Remove the pan from heat and stir in the unsalted butter and vanilla extract until smooth. Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill until completely cooled.
- Assemble the brioches: On a lightly floured surface, roll out the chilled brioche dough into a rectangle approximately 1/4 inch thick. Spread an even layer of the cooled vanilla custard over the dough, followed by a generous sprinkling of mini chocolate chips. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces and place each round into a greased muffin tin or on a parchment-lined baking sheet. Cover the rounds and let them rise for 45 to 60 minutes until they become puffy.
- Bake the brioches: Preheat the oven to 350°F (175°C). Brush the tops of the brioche rounds with the beaten egg wash to promote a beautiful golden color. Bake for 18 to 22 minutes, or until the brioches are golden brown on top. Allow them to cool slightly before serving. Optionally, dust with powdered sugar for an extra touch of sweetness.
Notes
- Best enjoyed slightly warm to appreciate the soft texture and creamy custard filling.
- Store leftover brioches in an airtight container for up to 2 days.
- For longer storage, freeze the brioches and reheat them briefly in the oven before serving.
