Chocolate Chip Vanilla Custard Brioches

This delicious Chocolate Chip Vanilla Custard Brioches is made with a Chocolate Chip and Vanilla, making it a bit lighter than a traditional Brioches.
No changing oven temperature this is the easiest Brioches ever!A simple Brioches that far exceede expectations!!

You know those recipes that somehow bring the whole family into the kitchen even the ones who say they don’t bake Well this is one of those recipes.
We were supposed to be cleaning the garage last weekend but then I mentioned brioche and not just any brioche chocolate chip and vanilla custard brioche. So suddenly the garage could wait because priorities change quickly when sweet dough and melty chocolate enter the conversation.

And let me tell you something these are not the kind of fancy bakery-perfect brioches because mine came out looking kinda squishy the first time and the custard was oozing like it had a mind of its own. However they still tasted like a dream because they were warm and fluffy and a little crispy on top and that custard was just heavenly.

My youngest took a bite and said “It’s like dessert bread” then he tucked another one into his pocket for later and spoiler alert it didn’t even make it past the hallway.

Have you ever made brioche at home If not then you’re about to have a treat but if you already have made brioche then this one is still totally worth trying. We’re talking soft sweet dough and rich vanilla custard and chocolate chips tucked into every bite so it really is a game-changer and I’m not even exaggerating.

Oh and one last thing make extra because these disappear faster than you’d expect.

Kitchen Equipment Needed :

• Large mixing bowl
• Stand mixer or hand whisk
• Saucepan
• Measuring cups and spoons
• Rolling pin
• Parchment lined baking pan
• Pastry brush
• Spatula

Tips for

Room Temperature Ingredients: always use room temperature eggs and butter for better dough texture.

Custard Cooling: make sure the custard is completely cooled before adding it to the dough to avoid melting the dough.

Chocolate Options: you can use milk chocolate or dark chocolate chips depending on preference.

Egg Wash: brushing with egg wash ensures a shiny, golden top.

Overnight Flavor: for more flavor, refrigerate the dough overnight and bake the next day.

What to Eat with Chocolate Chip Vanilla Custard Brioches ??

These brioches taste amazing with a cup of hot coffee, cappuccino, or even tea. The custard and chocolate chips make them sweet enough to enjoy on their own, but even better with a warm sip.

Looking for more simple … recipes to try ? Here are a few of our favorites:

Ingredients :

• For the Brioche Dough:
• 3 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1/2 cup warm milk “110°F / 45°C”
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• For the Vanilla Custard Filling:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• For the Chocolate Chip Filling:
• 1 cup semi sweet chocolate chips
• For Topping:
• 1 egg, beaten “for egg wash”
• Powdered sugar for dusting “optional”

How to Make Chocolate Chip Vanilla Custard Brioches :

Step 1

Prepare the Brioche Dough : in a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy. Add sugar, eggs, and vanilla extract. Gradually mix in flour and salt. Once the dough starts to form, add the softened butter in small portions and knead until the dough is smooth, elastic, and slightly sticky. This process takes about 8–10 minutes by hand or 5–6 minutes in a stand mixer.

Step 2

Let Dough Rise: place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm until doubled in size and prepare the Vanilla Custard:in a saucepan, heat the milk over medium heat until steaming. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt. Slowly pour half of the warm milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let it cool completely.

Step 3

Assemble the Brioches: punch down the dough and roll it into a rectangle about 1/2 inch thick. Spread a layer of custard over the dough, leaving a 1/2 inch border around the edges. Sprinkle chocolate chips evenly over the custard. Roll the dough tightly into a log and cut into 12 equal pieces. Place them cut-side up in a greased or parchment lined baking pan.

Step 4

Second Rise: cover the brioches with a cloth and let them rise for another 45 minutes to 1 hour, until puffy then bake: preheat the oven to 350°F “175°C”. Brush the tops of the brioches with beaten egg for a golden finish. Bake for 20–25 minutes, until golden brown. Let them cool slightly before serving. Dust with powdered sugar if desired.

FAQ’S :

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