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Chocolate Chip Vanilla Custard Brioches (Bakery Style)

A cross-section of a chocolate chip vanilla custard brioche showing rich, flowing vanilla custard and chocolate chips inside.
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Make soft, buttery brioche buns filled with rich vanilla custard and studded with chocolate chips. This recipe yields bakery-quality pastries perfect for an indulgent breakfast or dessert.

Ingredients

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  • 1 cup whole milk, warmed slightly
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, softened and cut into pieces
  • 1/2 cup heavy cream, for egg wash
  • 1 large egg yolk, for egg wash
  • 1/2 cup semi-sweet chocolate chips
  • For the Vanilla Custard Filling:
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla bean paste or extract

Instructions

  1. Prepare the Brioche Dough: In a small bowl, dissolve 1 teaspoon of sugar and the yeast in the warm milk. Let stand until foamy, about 5 to 10 minutes.
  2. In a large bowl or the bowl of a stand mixer, whisk together the remaining sugar, eggs, and vanilla extract. Add the yeast mixture and mix briefly.
  3. Add the flour and salt to the wet ingredients. Mix on low speed with the dough hook attachment until a shaggy dough forms.
  4. Increase the speed to medium-low and knead for 5 minutes. Begin adding the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next.
  5. Continue kneading for another 10 to 15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  6. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size, about 1.5 to 2 hours.
  7. Prepare the Vanilla Custard Filling: Whisk the milk and sugar in a saucepan over medium heat until the sugar dissolves. In a separate bowl, whisk the egg yolks and cornstarch until smooth.
  8. Temper the yolks: Slowly pour about half of the hot milk mixture into the yolk mixture while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
  9. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, then remove from heat. Stir in the vanilla.
  10. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator, at least 2 hours.
  11. Assemble and Shape the Brioches: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
  12. Flatten each piece into a rough circle. Place a spoonful of chilled vanilla custard and a few chocolate chips in the center of each circle.
  13. Fold the edges of the dough up and over the filling, pinching the seams tightly to seal the filling inside. Roll gently between your palms to form a smooth, round bun.
  14. Place the shaped brioches on a parchment-lined baking sheet, leaving space between them. Cover loosely and let them proof in a warm place for 45 to 60 minutes, or until puffy.
  15. Preheat your oven to 375°F (190°C).
  16. Prepare the Egg Wash: Whisk together the heavy cream and egg yolk. Gently brush the tops of the proofed brioches with the egg wash.
  17. Bake for 18 to 22 minutes, or until deep golden brown.
  18. Cool slightly on a wire rack before serving warm.

Notes

  • For the best flavor, allow the brioche dough to complete its first rise slowly in the refrigerator overnight.
  • If you prefer a stronger chocolate flavor, use dark chocolate chips instead of semi-sweet.
  • You can pipe the custard into the brioches after baking if you prefer a cleaner look, but sealing it inside before the second proof yields a more traditional result.

Nutrition

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