Chocolate Chip Vanilla Custard Brioches

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Golden, pillowy, and beautifully aromatic, these Chocolate Chip Vanilla Custard Brioches are a delightful fusion of French baking finesse and cozy comfort food. Each soft, buttery bun is studded with melty chocolate chips and generously filled with smooth vanilla custard. They’re lightly dusted with powdered sugar and topped with even more chocolate chips for a bakery-worthy finish that looks just as good as it tastes.

Whether you’re hosting a weekend brunch, looking to elevate your breakfast game, or craving an afternoon treat that pairs perfectly with coffee, these brioches bring a touch of indulgence to the everyday. The balance of the rich, creamy custard with the sweet chocolate chips and the light, airy texture of the brioche makes every bite an experience worth savoring.

Why You’ll Love This Chocolate Chip Vanilla Custard Brioches Recipe

These brioches are the perfect answer to sweet cravings that deserve something extra special. You’ll love them for their melt-in-your-mouth texture, the heavenly aroma while baking, and the indulgent combination of chocolate and custard inside a buttery, soft roll. They’re perfect for entertaining, gifting, or treating yourself — and they freeze well too!

Preparation Phase & Tools to Use

To make these brioches turn out just right, a few essential tools are non-negotiable. First, a stand mixer with a dough hook makes kneading the enriched brioche dough much easier and more consistent than by hand. A kitchen scale helps ensure precision when measuring ingredients, which is crucial in baking. A piping bag is ideal for neatly filling the buns with custard. You’ll also need a muffin or brioche tin to help shape the buns uniformly, and a fine-mesh sieve for dusting powdered sugar beautifully over the top.

Preparation Tips

Use room temperature ingredients for the best dough consistency, especially the butter and eggs — this helps the brioche dough develop that smooth, elastic texture. When making the custard, whisk continuously to avoid lumps and let it cool fully before piping into the buns. Let the dough rise in a warm, draft-free area to ensure even proofing. And don’t rush the process — brioche dough needs time to develop flavor and texture, so plan ahead and enjoy the slow baking journey.

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Ingredients for Chocolate Chip Vanilla Custard Brioches

For the Brioche Dough:

• 3 1/4 cups (400g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 packet (7g) active dry yeast
• 1/2 tsp salt
• 4 large eggs (room temperature)
• 1/4 cup (60ml) whole milk (lukewarm)
• 10 tbsp (140g) unsalted butter (softened, cut into cubes)
• 3/4 cup (130g) semi-sweet chocolate chips

For the Vanilla Custard:

• 1 1/2 cups (375ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter

For Topping:

• 1 egg (for egg wash)
• 2 tbsp milk
• Additional chocolate chips (for garnish)
• Powdered sugar (for dusting)

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Step 1: Prepare the Vanilla Custard

In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually add milk while whisking to avoid lumps. Place over medium heat and stir constantly until it thickens into a custard (around 5-7 minutes). Remove from heat, stir in vanilla and butter. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let it cool completely.

Step 2: Activate the Yeast

In a small bowl, combine lukewarm milk and a teaspoon of sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy. If it doesn’t foam, the yeast may be inactive and should be replaced.

Step 3: Make the Brioche Dough

In the bowl of a stand mixer, mix flour, remaining sugar, and salt. Add eggs and activated yeast mixture. Knead on medium speed using the dough hook for about 5 minutes until the dough begins to come together. Gradually add softened butter one piece at a time, allowing each to fully incorporate. Knead for another 8–10 minutes until the dough is elastic and glossy.

Step 4: First Proofing

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. Alternatively, refrigerate overnight for a slower rise and deeper flavor.

Step 5: Shape the Brioches

Once risen, punch down the dough and knead in the chocolate chips evenly. Divide the dough into 12 equal portions. Roll each into a smooth ball. If using a muffin or brioche tin, grease it and place the dough balls inside. Let them rest for another 45–60 minutes to proof again.

Step 6: Bake the Brioches

Preheat your oven to 350°F (175°C). Mix the egg and milk for the egg wash and gently brush over the tops. Bake the brioches for 20–25 minutes, or until golden brown and a skewer inserted comes out clean.

Step 7: Fill with Custard

Let the baked brioches cool slightly. Using a small knife or piping nozzle, make a hole in the center of each brioche. Pipe the cooled custard generously into the center of each one.

Step 8: Garnish and Serve

Dust with powdered sugar and sprinkle additional chocolate chips on top. Serve warm or at room temperature for the best flavor and texture.

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Notes

Chocolate Chip Vanilla Custard Brioches are best enjoyed fresh, but the dough and custard can be made ahead of time to streamline your baking process. The dough develops even more flavor with an overnight chill, and the custard stays good in the fridge for up to 3 days. These brioches are soft and indulgent, almost like a cross between a pastry and a dessert, making them incredibly versatile for both casual and festive occasions.

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Watch Out for These Mistakes While Cooking

• Under-kneading the dough: Brioche needs a good amount of kneading to develop its signature elasticity and richness. Stop too soon and you’ll end up with dense, dry buns.
• Adding warm ingredients to hot custard: If your custard base is too hot when adding eggs or butter, it may curdle. Gradual mixing and temperature control are key.
• Overstuffing the buns: Too much custard can break the structure or cause leaking. Be generous, but balanced.
• Skipping the second proof: This step is vital for fluffiness. Rushing it results in compact brioches.
• Oven too hot or too cold: Use an oven thermometer if possible. Inconsistent temperature can lead to uneven baking or raw centers.

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Storage Instructions

Store leftover brioches in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat them gently in the microwave for 10–15 seconds to refresh their texture. For longer storage, freeze the baked and unfilled brioches for up to 2 months. Thaw overnight in the refrigerator and warm before filling with custard and serving.

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Estimated Nutrition

Per serving (1 brioche, approx.):

• Calories: 320 kcal
• Protein: 6g
• Carbohydrates: 38g
• Sugars: 14g
• Fat: 16g
• Saturated Fat: 9g
• Fiber: 1g
• Cholesterol: 115mg
• Sodium: 160mg

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Frequently Asked Questions

What makes brioche different from other breads?

Brioche is an enriched bread, meaning it contains a higher amount of butter, eggs, and milk, making it richer, softer, and more tender than standard bread.

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand, but it will take more time and effort. The dough is sticky and needs patience to develop properly.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in equal amounts. Just skip the activation step and mix it directly with the dry ingredients.

How do I prevent chocolate chips from sinking in the dough?

Toss the chocolate chips in a little flour before mixing them into the dough. This helps distribute them evenly.

Can I make these brioches ahead of time?

Absolutely. You can prepare the dough the night before and let it rise slowly in the fridge. The custard can also be made ahead and stored chilled.

Why is my brioche dough not rising?

This could be due to inactive yeast or a cold proofing environment. Make sure your yeast is fresh and the dough is kept in a warm place.

How do I know when the brioches are baked through?

They should be golden brown on top, and an inserted toothpick or skewer should come out clean. They should sound slightly hollow when tapped.

Can I use another filling instead of custard?

Definitely. You can swap the custard for Nutella, jam, or even pastry cream. Just adjust the filling quantity accordingly.

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Conclusion

Chocolate Chip Vanilla Custard Brioches bring a luxurious bakery-style treat right to your home kitchen. With their buttery crumb, rich custard core, and sweet chocolate accents, these buns are perfect for any occasion that calls for something a little special. While the process takes some time, the result is deeply satisfying and well worth the effort — soft, creamy, chocolatey, and unforgettable.

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