Irresistible Chocolate Chip Vanilla Custard Brioche Recipe

Introduction

Hey there, sweet friend! Get ready to step into your kitchen and create some serious magic. Do you ever have those moments when you just crave something incredibly comforting, maybe something that reminds you of lazy weekend mornings or a special treat from your childhood? For me, that feeling is wrapped up in warm, tender brioche. But we’re not just making any brioche today. Oh no, we’re stuffing it full of silky smooth vanilla custard and little pockets of melty chocolate chips! These Chocolate Chip Vanilla Custard Brioches are absolute bliss. They might sound fancy, but trust me, they are totally doable and oh-so-rewarding. Get ready to fill your home with the most amazing aroma and your belly with pure happiness!

Why You’ll Love This Recipe

• Fast-ish: While brioche takes time for rising, the active steps are manageable, and the result is worth every minute!
• Easy: Don’t be intimidated! The process is broken down into simple steps, perfect for bakers of all levels.
• Giftable: Wrap these beauties up, and you’ve got a homemade gift that will make anyone’s day.
• Crowd-pleasing: Who can say no to tender bread, creamy custard, and chocolate? Absolutely no one!
• Comfort Food King: Seriously, these are the definition of cozy, delicious comfort.

Ingredients

Here’s what you’ll need to gather. Most of these are likely staples in your pantry and fridge already!

• Active dry yeast: 1 packet (usually 2 1/4 tsp). This is our little helper to make the dough light and airy!
• All-purpose flour: 3 1/2 cups. Good old reliable flour forms the base of our beautiful dough.
• Butter, unsalted: 9/16 cup (about 9 tablespoons), softened. Using unsalted butter lets you control the saltiness, and softening it is key for a smooth dough.
• Chocolate chips: 1/2 cup. Semi-sweet or milk chocolate, whatever your heart desires!
• Cornstarch: 2 tbsp. This is our secret weapon for perfectly thick, lump-free custard.
• Eggs: 3 large. For richness and structure in the dough.
• Egg yolks: 2 large. Mostly for that luxurious, creamy custard, giving it body and a beautiful golden hue.
• Granulated sugar: 1/2 cup. Sweetness for both the dough and the custard.
• Milk: 9/16 cup (about 135ml), lukewarm. Just warm enough to wake up that yeast, but not hot!
• Salt: 1/2 tsp. A little salt balances the sweetness and enhances all the flavors.
• Vanilla extract: 1 tsp. Pure vanilla makes the custard sing!
• Whole milk: 1 cup. The base for our rich, delicious vanilla custard.

How to Make It

Alright, let’s roll up our sleeves and get baking! Follow these steps, and you’ll have heavenly brioches in no time.

First, Make the Custard:

1. In a medium saucepan, whisk together the 1 cup whole milk, 2 egg yolks, cornstarch, and about half of the granulated sugar (1/4 cup).
2. Heat the mixture over medium heat, whisking constantly. Bring it to a gentle simmer, and continue whisking until the custard thickens enough to coat the back of a spoon (it should be like pudding). This usually takes about 5-8 minutes.
3. Remove from the heat and stir in the vanilla extract.
4. Pour the custard into a clean bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool completely in the refrigerator. You can make this ahead of time!

Now, Make the Brioche Dough:

1. In a small bowl, combine the lukewarm 9/16 cup milk, the packet of active dry yeast, and a pinch (maybe a teaspoon) of the sugar. Give it a little stir. Let it sit for 5-10 minutes until it gets foamy on top – that means your yeast is alive and ready to party!
2. In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), whisk together the all-purpose flour, salt, and the remaining granulated sugar.
3. Pour the proofed yeast mixture into the dry ingredients. Add the 3 large eggs and the softened butter.
4. If using a stand mixer, attach the dough hook and mix on low speed until everything comes together, then increase the speed to medium and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be soft and a little sticky, which is perfect for brioche. If kneading by hand, turn the mixture out onto a lightly floured surface and knead for 12-15 minutes.
5. Lightly grease a clean large bowl. Shape the dough into a ball and place it in the greased bowl, turning to coat. Cover the bowl tightly with plastic wrap.
6. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. I often put mine in a slightly warm, turned-off oven.
7. Once doubled, gently punch down the dough to release the air. For easier handling, especially when shaping, I highly recommend chilling the dough in the refrigerator for at least 1-2 hours (or even overnight). This makes rolling and filling so much easier!

Assemble and Bake!

1. Line a baking sheet with parchment paper.
2. Take the chilled dough and divide it into equal portions (you can make them small rolls or larger pastries, maybe 8-12 depending on size).
3. Roll each portion into a circle or oval shape, about 4-5 inches wide.
4. Spoon a dollop of the chilled vanilla custard into the center of each dough piece. Sprinkle some chocolate chips over the custard.
5. Carefully fold the edges of the dough over the filling and pinch tightly to seal, creating a neat little package or bun. Place them seam-side down on your prepared baking sheet, leaving some space in between for rising.
6. Cover the shaped brioches loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm spot for another 45-60 minutes, or until they look puffy and have nearly doubled in size again.
7. Towards the end of the second rise, preheat your oven to 375°F (190°C).
8. Optional: For a golden, shiny top, whisk together an egg yolk with a tablespoon of milk or water and gently brush it over the tops of the brioches.
9. Bake for 15-20 minutes, or until they are puffed up and beautifully golden brown.
10. Let them cool slightly on the baking sheet before transferring to a wire rack. Try to resist breaking into them immediately (I know, it’s hard!).

Substitutions & Additions

Want to play around with the recipe? Go for it! Baking should be fun.

• Change the Filling: Swap the vanilla custard for chocolate custard, lemon curd, or even a fruit jam.
• Different Chips: White chocolate chips, peanut butter chips, or even chopped nuts would be lovely instead of or in addition to the chocolate chips.
• Add Flavor: Add a pinch of cinnamon or cardamom to the dough. A little orange zest in the custard is also divine!
• Make it Savory (Sort of): Skip the custard and chips, and fill with cheese and herbs for a different kind of treat (though maybe not this recipe exactly, but good to know brioche dough is versatile!).
• Glaze: Drizzle a simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) over the cooled brioches.

Tips for Success

Here are a few pointers I’ve learned along the way to help you nail these brioches:

• Measure Flour Correctly: Don’t scoop the flour directly from the bag with your measuring cup. Spoon it into the cup and level it off with a knife for the most accurate measurement. Too much flour makes for dry dough.
• Warm, Not Hot: Make sure your milk for the yeast is lukewarm (around 105-115°F or 40-46°C). Hot liquid will kill the yeast.
• Softened Butter is Key: Your butter should be soft enough to easily dent with your finger, but not melted. This helps it incorporate smoothly into the dough.
• Chill the Dough AND Custard: Chilling both components makes assembly so much easier and less messy. Don’t skip this step if you can help it!
• Don’t Overfill: Be generous with the filling, but don’t stuff them so full that sealing is impossible. A good seal prevents leaks during baking.
• Prep Ahead: You can make the custard a day or two in advance. You can also make the dough the day before and let it have its first rise and then chill overnight in the fridge. Just pull it out about 30-60 minutes before you’re ready to shape and fill.

How to Store It

These brioches are best enjoyed fresh, warm from the oven. However, if you have leftovers (lucky you!), here’s how to keep them:

• Room Temperature: Store cooled brioches in an airtight container at room temperature for 1-2 days. The dough can dry out a bit, so eat them fairly quickly.
• Refrigerator: Because of the custard filling, storing them in the refrigerator is a good idea if keeping longer than a day, especially in warmer climates. Store in an airtight container for up to 3-4 days. The dough won’t be quite as soft, but they’ll still be delicious.
• Reheating: Gently warm them in the microwave for a few seconds or in a low oven (around 300°F or 150°C) for 5-10 minutes to enjoy them warm again.

FAQs

Got questions? I’ve got some answers!

Can I make the dough without a stand mixer?

Absolutely! It will just require a good arm workout and about 12-15 minutes of hand kneading until the dough is smooth and elastic.

What if my yeast doesn’t foam?

If your yeast doesn’t get foamy after 5-10 minutes in the warm milk with a little sugar, it might be old or the liquid wasn’t the right temperature. Start over with new yeast and double-check your milk temperature.

My custard seems thin. What happened?

Ensure you cooked the custard long enough over medium heat, whisking constantly, until it visibly thickens and coats the back of a spoon. Make sure your cornstarch is fresh. If it’s still a little thin after cooling, it will still be delicious as a filling!

Can I freeze the baked brioches?

Yes, once fully cooled, wrap them individually or store in an airtight container or freezer bag. Freeze for up to 1 month. Thaw at room temperature and warm gently before serving.

Print