Chocolate Chip Vanilla Custard Brioches

WANT TO SAVE THIS RECIPE?

Fluffy, golden, and generously studded with chocolate chips, these Chocolate Chip Vanilla Custard Brioches are what dreams are made of. Each bite melts in your mouth with buttery richness and soft vanilla custard nestled in delicate brioche dough. Whether you enjoy them warm for breakfast or as a cozy afternoon treat with coffee, these homemade pastries bring a Parisian bakery experience right to your kitchen.

The magic lies in the combination of soft dough, creamy custard, and melted chocolate tucked inside each bun. They look impressive, taste divine, and offer that perfect balance of light sweetness and comfort. If you’re ready to elevate your baking game, this is the perfect weekend project to impress family or simply spoil yourself.

---

What Kind of Brioche Dough Works Best?

For these brioches, a rich dough with plenty of eggs and butter is key. Use a traditional French brioche dough recipe that includes bread flour for structure and elasticity. If you’re short on time, high-quality store-bought brioche dough can also work, but homemade will always offer the best texture and flavor.

---

Ingredients for the Chocolate Chip Vanilla Custard Brioches

For the brioche dough:

• 3 1/4 cups bread flour
• 1/4 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1 tsp salt
• 4 large eggs
• 1/4 cup whole milk (room temperature)
• 10 tbsp unsalted butter (softened, cut into cubes)

For the vanilla custard:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 2 tsp vanilla extract

For the filling and topping:

• 3/4 cup mini chocolate chips
• 1 egg (for egg wash)
• Powdered sugar (for dusting, optional)

---

How To Make the Chocolate Chip Vanilla Custard Brioches

Step 1: Prepare the Brioche Dough

In the bowl of a stand mixer, combine the bread flour, sugar, yeast, and salt. Add eggs and milk, mixing on low speed until a shaggy dough forms. Increase speed to medium and knead for 6-8 minutes until smooth. Gradually add butter, a few cubes at a time, and continue kneading for another 10 minutes. The dough should be glossy and elastic.

Step 2: Let It Rise

Transfer dough to a greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour. Then refrigerate overnight or for at least 8 hours to develop flavor and make handling easier.

Step 3: Make the Vanilla Custard

In a saucepan, heat milk until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour in the hot milk, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla, and chill completely.

Step 4: Shape and Fill the Brioches

On a lightly floured surface, divide chilled dough into 12 equal portions. Flatten each piece into a small disk, spoon some custard and chocolate chips in the center, and pinch to seal. Place seam side down in a greased muffin tin.

Step 5: Final Proof and Bake

Cover the filled brioche buns and let them rise for about 1 to 1.5 hours until puffy. Preheat oven to 350°F (175°C). Brush tops with beaten egg and bake for 20-25 minutes until golden brown. Cool slightly before dusting with powdered sugar.

---

How to Serve and Store These Brioches

These brioches are best served warm, when the custard is creamy and the chocolate is perfectly melted. Pair with a strong cup of espresso or a milky latte for a luxurious start to your day. They also make a delightful addition to a brunch spread or special occasion breakfast.

To store, keep any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked brioches and reheat in the oven at 300°F for 10 minutes.

---

Frequently Asked Questions

Can I use pastry cream instead of homemade custard?

Yes, you can substitute with high-quality store-bought pastry cream, though homemade always tastes fresher.

What if I don’t have a stand mixer?

You can knead the dough by hand, though it will take more effort. Knead until smooth and elastic.

Can I use chocolate chunks instead of chips?

Absolutely! Roughly chopped dark chocolate works beautifully and gives bigger pockets of melted chocolate.

Can these be made in advance?

Yes, you can shape and fill them the night before, refrigerate, and bake fresh in the morning.

How do I know when the brioches are done baking?

They should be deeply golden on top and sound hollow when tapped. An internal temp of 190°F ensures they’re baked through.

---

Want More Brioche Ideas?

If you’re loving these Chocolate Chip Vanilla Custard Brioches, check out some of my other comforting and indulgent baked favorites:

• Nutella French Toast Casserole for a gooey chocolate breakfast bake.
• Sopapilla Cheesecake Bars if you love creamy and flaky desserts.
• Irresistible Pecan Pie Bites for a nutty and buttery mini treat.
• Cherry Chocolate Cheesecake if you’re craving rich and tangy.
• Cinnamon Donut Bread Recipe for a sliceable version of your favorite donut flavor.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest brunch or dessert board so you’ll always have it handy: Nina Dishes on Pinterest.

I’d love to know how yours turned out! Did you add extra custard or try a different chocolate? Share your version in the comments. Your tweaks and tips might inspire another home baker!

Print

WANT TO SAVE THIS RECIPE?