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
Scale
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.
