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Chocolate Chip Vanilla Custard Brioche

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Buttery brioche filled with rich vanilla custard and gooey chocolate chips, these sweet breakfast treats are pillowy soft and perfect for special mornings or cozy brunches. Easy to make and irresistibly delicious, they combine French bakery flair with classic comfort food.

Ingredients

Scale
  • 3 cups (375g) bread flour
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 1/4 tsp (7g) instant yeast
  • 1 tsp salt
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, lukewarm
  • 10 tbsp (140g) unsalted butter, softened
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: 1 tsp vanilla extract
  • 1 cup (240ml) whole milk (for custard)
  • 2 large egg yolks (for custard)
  • 3 tbsp (30g) granulated sugar (for custard)
  • 2 tbsp (15g) cornstarch (for custard)
  • 1 tbsp (12g) unsalted butter (for custard)
  • 2 tsp vanilla bean paste or extract (for custard)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp milk (to loosen egg wash)

Instructions

  1. Make the Vanilla Custard: In a small saucepan, whisk together 1 cup milk, 2 egg yolks, 3 tbsp sugar, and 2 tbsp cornstarch until smooth.
  2. Cook over medium heat, whisking constantly, until thickened and glossy (about 5-7 minutes).
  3. Remove from heat, whisk in 1 tbsp butter and 2 tsp vanilla bean paste or extract. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
  4. Prepare the Brioche Dough: In a stand mixer bowl, combine bread flour, all-purpose flour, sugar, yeast, and salt. Mix briefly.
  5. Add 4 eggs and 1/2 cup lukewarm milk. Mix on low speed until dough forms (2-3 minutes).
  6. Add softened butter a bit at a time, mixing until fully incorporated. Knead with mixer for 7-10 minutes until dough is glossy and stretchy.
  7. Fold in chocolate chips until just distributed.
  8. Cover bowl and let dough rise in a warm spot until doubled (about 1 hour).
  9. Shape the Brioches: Turn dough onto a lightly floured surface. Divide into 12 equal pieces.
  10. Flatten each piece, spoon about 1 tbsp chilled custard into the center, and fold dough around custard, pinching to seal.
  11. Shape into balls and place in greased muffin tins or on a lined baking sheet.
  12. Final Rise: Cover loosely and let rise until puffed and almost doubled (20-30 minutes). Preheat oven to 350°F (175°C).
  13. Brush tops with beaten egg mixed with 1 tbsp milk.
  14. Bake for 20-25 minutes until golden brown and glossy.
  15. Cool slightly before serving; custard inside will be hot.

Notes

For best results, make the custard a day ahead. If dough is too sticky, add a tablespoon of flour. To prevent custard leaks, pinch seams tightly. Brioches can be frozen before or after baking. For a dairy-free version, use plant-based milk and butter. Check doneness by tapping the bottom (should sound hollow) or using a thermometer (190°F in the center).

Nutrition

Keywords: brioche, chocolate chip, vanilla custard, sweet breakfast, French pastry, brunch, homemade pastry, easy brioche, special breakfast, chocolate chip brioche

Find it online: https://blairrecipes.com/chocolate-chip-vanilla-custard-brioche-recipe-easy-sweet-breakfast-treat/