Print

Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the deliciousness of Chocolate Chip Vanilla Custard Brioches, a delightful treat perfect for any occasion. These soft, airy brioches boast a rich vanilla custard filling complemented by sweet chocolate chips, making them an irresistible addition to your breakfast or brunch spread. Not only do they taste amazing, but they can also be made ahead of time for added convenience. With their beautiful golden-brown crust and creamy interior, these brioches are sure to impress your family and friends—making them feel special at any gathering.

Ingredients

Scale
  • 2 cups + 1 tablespoon all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 10g fresh yeast, crumbled
  • 3 large eggs, beaten
  • 2/3 cup unsalted butter, softened and diced
  • 1 cup + 2 teaspoons whole milk
  • 1 teaspoon butter
  • 1 vanilla pod
  • 2 egg yolks
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 3/4 cup mini chocolate chips
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 large egg + 1 yolk, beaten

Instructions

  1. In a stand mixer with a paddle attachment, combine the flour, sugar, salt, and crumbled yeast. Mix briefly to combine.
  2. Add the beaten eggs and knead at medium speed for 2-3 minutes until the dough becomes thick and smooth.
  3. Gradually incorporate the softened butter, kneading until the dough is dense, smooth, and slightly sticky. This process can take up to 20 minutes.
  4. Cover the dough with plastic wrap and let it rise for about 2 hours or until it has doubled in size.
  5. In a saucepan, heat the milk and butter together with the vanilla pod and grated seeds until bubbling. Remove from heat.
  6. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour.
  7. Gradually pour the hot milk over the egg mixture while whisking continuously.
  8. Return to heat and whisk until it thickens into a custard. Remove from heat and transfer to a bowl.
  9. Cover with plastic wrap touching the surface; refrigerate until cooled.
  10. Roll out the dough into a large rectangle on a floured surface.
  11. Spread cooled custard over half of the dough.
  12. Sprinkle mini chocolate chips on top; fold over to cover filling.
  13. Cut into 8 equal rectangles; place on parchment-lined baking sheet.
  14. Let rise for another 2 hours.
  15. Preheat oven to 350°F (180°C). Brush risen brioches with beaten egg mixture.
  16. Bake for 10-12 minutes or until golden brown.
  17. In a small saucepan, bring water and sugar to boil until dissolved.
  18. Brush warm syrup over baked brioches for a glossy finish.
  19. Allow brioches to cool completely before serving them as part of your breakfast or brunch spread.

Nutrition

Find it online: https://chefharper.com/chocolate-chip-vanilla-custard-brioches/

save me