If you are ready to experience a truly delightful French pastry, the Chocolate Chip Vanilla Custard Brioches Recipe will become your new favorite breakfast or dessert treat. These soft, buttery brioches are filled with luscious vanilla custard and speckled with mini chocolate chips that melt into pockets of sweet goodness. Every bite offers a perfect balance of rich creaminess and tender bread that feels like a warm hug on a plate. Whether you’re serving them fresh from the oven or as an elegant afternoon indulgence, this recipe brings a stunning combination of flavors and textures that’s simply irresistible.
Ingredients You’ll Need
Keep it simple, but never boring! Each ingredient in this recipe plays a crucial role in achieving the flavor, texture, and beautiful golden hue that make these brioches so special. Using quality components ensures a tender crumb and the perfect custardy center.
- 3 1/4 cups all-purpose flour: The foundation providing structure and lightness to the dough.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to balance the rich custard.
- 1 1/2 teaspoons instant yeast: Powers the dough’s rise for a fluffy, airy texture.
- 1/2 teaspoon salt: Enhances all other flavors and controls yeast activity.
- 4 large eggs (room temperature): Contribute richness, moisture, and that beautiful golden color.
- 1/4 cup whole milk (lukewarm): Activates the yeast and adds tenderness to the crumb.
- 10 tablespoons unsalted butter (softened): Creates the brioche’s signature buttery, melt-in-the-mouth quality.
- 1 cup vanilla pastry cream: The luscious filling that makes these brioches decadently creamy.
- 1/2 cup mini semisweet chocolate chips: Distribute little bursts of chocolatey delight throughout each bite.
- 1 egg (for egg wash): Gives the brioches a shiny, golden finish when baked.
- 1 tablespoon water: Helps thin the egg wash for an even glaze.
How to Make Chocolate Chip Vanilla Custard Brioches Recipe
Step 1: Mixing the Dough
Begin by combining the flour, sugar, yeast, and salt in your stand mixer bowl. Adding eggs and lukewarm milk will give life to the mixture. Start mixing on low speed until the dough forms—it will be sticky at first. Gradually increase to medium speed, kneading for about 8 to 10 minutes until the dough is smooth and elastic.
Step 2: Incorporating the Butter
Butter is what makes this brioche fabulously rich and tender. Add it slowly, a little at a time, to the dough while mixing continuously. It will seem greasy at first but keep kneading until the dough becomes shiny and elastic, which takes about 5 minutes.
Step 3: First Rise
Transfer your dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size. This usually takes between 1 to 1 1/2 hours. The dough will become more airy and develop lovely flavor during this stage.
Step 4: Refrigeration
After the rise, punch down the dough to release the air, then cover and refrigerate it for at least four hours or overnight. Chilling helps the dough relax, makes it easier to handle, and deepens the flavor—this step is key for the perfect brioche.
Step 5: Shaping and Filling
Divide the chilled dough into 12 equal portions and gently flatten each piece. Spoon about one tablespoon of vanilla pastry cream into the center and sprinkle chocolate chips on top. Carefully gather the edges of the dough, sealing the filling inside to create a neat little ball. Place each ball seam-side down into a greased muffin tin or brioche mold, then cover and let rise until puffy, about one hour.
Step 6: Baking
Preheat your oven to 375°F (190°C). Whisk together one egg and a tablespoon of water to make an egg wash. Brush this over the tops of your brioches to develop a gorgeous, glossy crust. Bake for 18 to 22 minutes until the brioches are golden brown and feel firm to the touch. Let them cool in the pan for 5 minutes before removing to a wire rack to cool completely.
How to Serve Chocolate Chip Vanilla Custard Brioches Recipe
Garnishes
While these brioches shine on their own, a light dusting of powdered sugar or a drizzle of warm chocolate sauce complements them beautifully. Fresh berries or a sprinkle of toasted nuts add both color and a little crunch, elevating the experience even further.
Side Dishes
Pair these brioches with a cup of rich coffee, a steamy cappuccino, or a refreshing glass of cold milk. If serving for brunch, fresh fruit salad or a side of creamy yogurt make excellent accompaniments to round out the meal.
Creative Ways to Present
For a special occasion, arrange the brioches on a tiered cake stand along with fresh flowers for an inviting centerpiece. Alternatively, slice each brioche in half and serve with a dollop of whipped cream or a smear of your favorite jam for a lovely twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
These brioches are best enjoyed the same day, but if you have leftovers, store them in an airtight container at room temperature for up to two days. They will remain soft, though the texture is always best when freshly baked.
Freezing
If you want to save some for later, freeze the unbaked shaped brioches after the second rise. Wrap tightly and place in the freezer for up to one month. When ready to bake, thaw overnight in the fridge and proceed with the egg wash and baking as usual.
Reheating
To reheat, warm the brioches gently in a 300°F (150°C) oven for 5 to 7 minutes until warmed through. Avoid microwaving, which can make them chewy or tough. This brings back the soft, buttery texture and melts the chocolate anew.
FAQs
Can I make the pastry cream from scratch?
Absolutely! While store-bought pastry cream is a convenient option, making it from scratch adds a wonderful richness and fresh vanilla flavor that you will definitely notice. Homemade pastry cream requires cooking milk, sugar, eggs, and vanilla, but it is well worth the extra effort.
What if I don’t have mini chocolate chips?
Mini chocolate chips are preferred for even distribution, but you can chop regular semisweet chocolate into small pieces as a substitute. Avoid larger chunks that might cause the brioche to leak or be too heavy.
Can I use a bread machine for the dough?
You can mix and knead the dough using a bread machine’s dough setting, but for best results and to develop the proper texture, kneading by hand or stand mixer is recommended. The butter incorporation might be tricky with some machines.
Are these brioches suitable for freezing after baking?
Yes, you can freeze baked brioches once completely cooled. Wrap each tightly in plastic wrap and foil and freeze for up to one month. Thaw at room temperature and reheat gently before serving.
How long can I refrigerate the dough?
The dough can be refrigerated for up to 24 hours before shaping. This resting period allows the flavors to develop, but try not to go beyond a day, as the yeast may weaken and affect the final rise.
Final Thoughts
There is truly nothing like pulling these warm, buttery, custard-filled brioches fresh from your oven and sharing them with loved ones. The Chocolate Chip Vanilla Custard Brioches Recipe brings together classic flavors with an impressive, bakery-quality result that anyone can achieve at home. I can’t wait for you to give it a try and enjoy these tender, sweet treasures that turn any morning or dessert moment into something quite extraordinary.
