Chocolate Chip Vanilla Custard Brioches

These Chocolate Chip Vanilla Custard Brioches are pure comfort and a bakery-level treat you can create at home. Pillowy yeasted dough wraps around lush vanilla custard and pockets of melted chocolate. Every bite is soft creamy and just a little bit decadent. Whether for Sunday brunch or a holiday breakfast these bring a special joy to the table.

My family always requests these for Easter brunch but honestly we find excuses to make them all year. The smell of yeasty dough and warm vanilla is incredibly nostalgic and always brings everyone to the kitchen.

Ingredients

• All purpose flour: gives structure to the dough look for unbleached for best flavor
• Sugar: adds gentle sweetness and helps the dough and custard brown nicely
• Salt: sharpens flavors and balances the richness choose fine sea salt for even blending
• Fresh yeast: provides a classic bakery rise search for small cubes in the dairy or baking section
• Large eggs: make the dough tender and golden and enrich the custard use free range for best results
• Unsalted butter: brings out flavor in every step soften it well so it incorporates smoothly
• Whole milk: offers the custard deep creaminess and beautiful color
• Vanilla pod: infuses the custard with aroma and real flavor scrape out the seeds for maximum taste
• Egg yolks: lend the custard a silky texture and deepen color
• Cornstarch: thickens the custard gently and makes it extra smooth
• Mini chocolate chips: melt into little pockets of flavor choose a good baking chocolate for richer results
• Water: helps hydrate the dough and creates the simple shiny syrup glaze

Instructions

Make the Brioche Dough:

Combine the flour sugar salt and crumbled yeast in a stand mixer bowl Use the paddle to mix these ingredients for about one minute so everything is evenly distributed Add in the beaten eggs and knead at medium speed for about three minutes The dough will look thick and slightly sticky but smooth

Incorporate Butter:

Add the softened butter in small pieces bit by bit Continue kneading on medium for up to twenty minutes stopping to scrape down the sides if needed The dough should turn silky and elastic but still feel soft to the touch

First Rise:

Shape the dough into a ball in your mixing bowl Cover tightly with plastic wrap Place in a warm draft free spot and let it rise until doubled This usually takes about two hours depending on the temperature of your kitchen

Prepare the Vanilla Custard:

Pour milk into a medium saucepan Add the butter and split vanilla pod then use a small knife to scrape in all the seeds Heat this gently to bring out the vanilla flavor Meanwhile whisk the egg yolks sugar cornstarch and flour in a bowl until smooth

Temper and Cook the Custard:

Once the milk mixture bubbles up pour it slowly over the yolk mixture whisking constantly to prevent lumps Return everything to the saucepan and cook over medium low heat Whisk without stopping until the custard thickens to a pudding like texture Pour into a bowl cover and chill completely

Shape the Brioches:

Roll out your dough into a rectangle on a lightly floured surface It should be even and about one half inch thick Spread the cooled custard over half the dough then scatter the chocolate chips over the custard Fold the other half of dough over the filling and press gently

Cut and Second Rise:

Slice the filled dough into eight equal rectangles Arrange on a parchment lined baking sheet leaving space for rising Cover and let rise for another two hours until puffy

Egg Wash and Bake:

Whisk the large egg and extra yolk together Brush generously over the risen brioches Preheat your oven to three hundred fifty degrees Fahrenheit and bake for ten to twelve minutes until deeply golden brown

Sugar Syrup Finish:

While the brioches bake combine the water and sugar in a small saucepan Bring to a simmer and stir until clear Remove from heat As soon as the brioches come out of the oven brush generously with the syrup for extra shine and to help them stay soft

Cool and Enjoy:

Let the brioches cool completely before serving for the best custard texture Serve them as is or with coffee for a truly memorable treat

I love the vanilla custard in this recipe The real vanilla bean transforms the filling into something special and my little ones always want to lick the custard spoon Warm memories always come with these brioches from prepping the dough together to sprinkling chocolate chips everywhere

Storage Tips

These brioches keep well in an airtight container at room temperature for up to two days If you need to keep them longer refrigeration is best but bring them back to room temp before eating for the softest texture You can also wrap them individually and freeze for a month When ready to enjoy thaw at room temperature or gently warm in the oven for five to ten minutes

Ingredient Substitutions

No fresh yeast Use instant yeast just cut back by one third and dissolve in a little warm water before mixing For a deeper custard flavor switch whole milk to half and half Instead of mini chips finely chop a quality chocolate bar for richer chocolate pockets

Serving Suggestions

Serve warm as a decadent breakfast alongside fresh fruit These make a show stopping brunch centerpiece or sweet holiday gift Slice leftovers and toast lightly for a custard infused snack with tea

Cultural History

Brioches originated in France and are cherished for their eggy buttery crumb Adding custard and chocolate is a twist that French pastry shops use for special occasions This home baked version brings European bakery magic to your own kitchen

Seasonal Adaptations

In spring add fresh berries to the custard or serve with fruit compote In autumn swap vanilla for a cinnamon stick For winter treats dust lightly with powdered sugar

Success Stories

I first made these when I wanted to recreate a Paris bakery pastry for my family They disappeared before I even finished my coffee Friends have since started texting for the recipe and each time they bake a batch they send photos of proud fluffy results These little brioches have traveled far from my kitchen and always leave people smiling

Freezer Meal Conversion

Shape the pastries and freeze right on the baking tray Once solid transfer to a freezer safe bag Freeze for up to a month Thaw in the fridge overnight do the final rise then bake as usual They taste freshly baked every time

Enjoy these bakery-style brioches fresh or freeze for a special treat anytime Soft flavorful and homey — you will want to bake them again and again.

Recipe FAQs

→ What makes the brioche dough so fluffy?

Eggs and butter enrich the dough, while proper kneading and two rises allow the gluten to develop, creating a soft, airy texture.

→ How do you ensure the custard is smooth?

Whisk constantly while heating and strain if needed. Adding hot milk gradually to the eggs helps avoid lumps for a silky finish.

→ Can I substitute the chocolate chips?

Yes, you can use chopped dark, milk, or white chocolate, or even dried fruits for a different twist.

→ Why let the dough rise twice?

The first rise develops flavor and structure, while the second rise ensures the shaped brioches have maximum loft and tenderness.

→ Is it necessary to use a sugar syrup glaze?

The syrup adds shine and an extra touch of sweetness, but you can skip it for a less sweet finish if preferred.

→ Can these be made ahead?

Prepare the dough and custard the day before and shape, proof, and bake in the morning for freshest results.