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Chocolate Chip Vanilla Custard Brioches

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Soft, golden brioches filled with creamy vanilla custard and melty chocolate chips—an easy, bakery-style sweet breakfast treat that’s perfect for brunch or special mornings.

Ingredients

Scale
  • 3 3/4 cups all-purpose flour (unbleached preferred)
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, lukewarm
  • 1/2 cup unsalted butter, softened
  • 2/3 cup mini chocolate chips
  • 1 cup whole milk (for custard)
  • 3 tablespoons granulated sugar (for custard)
  • 2 egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter, cold and cubed (for custard)
  • 1 large egg + 1 tablespoon milk (for egg wash)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Make the Vanilla Custard: In a medium saucepan, whisk together 1 cup whole milk and 3 tablespoons granulated sugar. Warm gently over medium heat until steaming, not boiling (about 2-3 minutes). In a bowl, whisk 2 egg yolks and 2 tablespoons cornstarch until smooth. Slowly pour half of the hot milk into the yolk mixture, whisking constantly. Pour everything back into the saucepan and cook over medium heat, whisking, until thickened (2-3 minutes). Remove from heat; stir in vanilla bean paste (or extract) and 1 tablespoon cold butter. Let cool completely (chill in fridge for 20 minutes for thicker custard).
  2. Mix the Brioche Dough: In a stand mixer bowl, combine 3 3/4 cups flour, 1/3 cup sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon salt. Add 3 eggs and 1/2 cup lukewarm milk. Mix on low until a shaggy dough forms (about 2 minutes). Switch to medium speed and add 1/2 cup softened butter, a little at a time. Mix until the dough is smooth and stretchy (about 8 minutes). If kneading by hand, expect stickiness—dust with flour as needed.
  3. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot until doubled in size (about 1 hour).
  4. Shape and Fill: Turn the dough onto a floured surface. Flatten gently and sprinkle 2/3 cup mini chocolate chips across. Fold the dough over a few times to distribute the chips. Divide into 12 equal portions (about 2.5 oz each). Flatten each piece, spoon a heaping teaspoon of cooled vanilla custard into the center, then pinch the edges to seal. Shape into balls and arrange on a parchment-lined baking tray.
  5. Second Rise: Cover and let rise for 30-40 minutes, until puffed. Meanwhile, preheat oven to 350°F (175°C).
  6. Egg Wash & Bake: Brush brioches with egg wash (1 egg + 1 tablespoon milk). Bake in the center of the oven for 18-22 minutes, until golden brown and fragrant. The bottoms should sound hollow when tapped.
  7. Cool & Serve: Let brioches cool for 10 minutes before dusting with powdered sugar. Serve warm for best gooey chocolate effect!

Notes

Dough is naturally sticky; lightly oil hands for easier handling. Custard can be made a day ahead and chilled. For gluten-free or dairy-free, use 1:1 baking flour and plant-based milk/butter. Add fruit or nuts for variations. Don’t overbake—check at 18 minutes. For mini brioches, divide dough into 24 balls and bake 12-14 minutes.

Nutrition

Keywords: brioche, chocolate chip, vanilla custard, sweet breakfast, brunch, bakery-style, easy brioche, homemade pastry

Find it online: https://magnetmeal.com/chocolate-chip-vanilla-custard-brioches-easy-sweet-breakfast-recipe/