Chocolate Chip Vanilla Custard Brioches (Print Version)

Fluffy brioches with creamy vanilla custard and chocolate chips. Perfect sweet option for breakfast or a snack.

# Ingredients:

→ Brioche Dough

01 - 2 cups plus 1 tablespoon all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon salt
04 - 10 grams fresh yeast, crumbled
05 - 3 large eggs, beaten
06 - 2/3 cup unsalted butter, softened and diced

→ Vanilla Custard

07 - 1 cup plus 2 teaspoons whole milk
08 - 1 teaspoon unsalted butter
09 - 1 vanilla bean, split and seeds scraped
10 - 2 egg yolks
11 - 1/4 cup granulated sugar
12 - 3 tablespoons cornstarch
13 - 1 tablespoon all-purpose flour

→ Filling and Brushing

14 - 3/4 cup mini chocolate chips
15 - 1/4 cup granulated sugar
16 - 1/4 cup water
17 - 1 large egg and 1 egg yolk, beaten

# Steps:

01 - Combine flour, sugar, salt, and crumbled yeast in the bowl of a stand mixer fitted with a paddle attachment and mix briefly. Add the beaten eggs and knead at medium speed for about 3 minutes until a thick dough forms.
02 - Gradually add softened butter to the dough and continue kneading until the mixture becomes dense, smooth, and slightly sticky, up to 20 minutes of mixing.
03 - Cover the dough with plastic wrap and allow it to rise in a warm area for 2 hours or until doubled in size.
04 - Heat whole milk and 1 teaspoon butter in a saucepan with the split vanilla bean and scraped seeds until just bubbling. In a separate bowl, whisk egg yolks with sugar, cornstarch, and flour. Gradually pour the hot milk over the egg mixture, whisking constantly, then return to the saucepan. Cook over medium heat, whisking, until custard thickens. Transfer to a bowl, cover with plastic wrap, and refrigerate.
05 - Roll the risen dough into a large rectangle on a lightly floured surface. Spread the cooled custard over half of the rectangle, sprinkle evenly with mini chocolate chips, then fold the dough to cover the filling. Cut into 8 equal rectangles.
06 - Arrange the shaped brioches on a parchment-lined baking sheet, cover loosely, and let rise for 2 hours in a warm environment.
07 - Preheat the oven to 350°F (177°C). Brush each brioche with the beaten egg and yolk mixture. Bake in the preheated oven for 10–12 minutes, or until golden brown.
08 - Boil 1/4 cup granulated sugar and 1/4 cup water together until the sugar is completely dissolved to create a simple syrup. While the brioches are still warm, brush each with a thin layer of the syrup.
09 - Allow brioches to cool completely on a wire rack before serving. Enjoy as a sweet addition to breakfast or brunch.

# Notes:

01 - Ensure ingredients are at room temperature before starting for best dough texture.
02 - Chill custard thoroughly before filling to prevent dough from becoming soggy.

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