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Chocolate Chip Vanilla Custard Brioches

Close-up of a chocolate chip vanilla custard brioche cut in half, showing rich yellow custard filling and chocolate chips inside.
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Make bakery-style brioches filled with rich vanilla pastry cream and studded with chocolate chips. This recipe guides you through making the soft, buttery dough and the silky custard filling.

Ingredients

Scale
  • 500g bread flour
  • 10g instant dry yeast
  • 10g fine salt
  • 50g granulated sugar
  • 3 large eggs, room temperature
  • 100ml whole milk, room temperature
  • 150g unsalted butter, cold and cubed
  • 200g vanilla pastry cream (custard)
  • 100g semi-sweet chocolate chips
  • 1 egg yolk mixed with 1 tsp water (for egg wash)

Instructions

  1. Prepare the Brioche Dough: In a stand mixer, combine flour, yeast, salt, and sugar. Mix briefly. Add eggs and milk. Mix on low speed until a shaggy dough forms.
  2. Knead the Dough: Increase mixer speed to medium-low and knead for 5 minutes. Gradually add the cold butter cubes, one at a time, waiting until each piece is incorporated before adding the next.
  3. Continue kneading for 10-15 minutes until the dough is smooth and passes the windowpane test.
  4. First Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled, about 2 to 3 hours.
  5. Shape the Brioches: Gently deflate the dough. Divide the dough into 8 equal pieces. Flatten each piece into a disc. Place a spoonful of vanilla pastry cream and a few chocolate chips in the center of each disc.
  6. Enclose the filling by pulling the edges of the dough up and sealing them tightly at the top to form a round bun. Place the sealed buns seam-side down on a parchment-lined baking sheet.
  7. Second Proof: Cover the shaped brioches loosely and let them proof for 1 to 1.5 hours, or until visibly puffy.
  8. Preheat your oven to 375°F (190°C).
  9. Brush the tops of the risen brioches gently with the egg wash.
  10. Bake for 18 to 22 minutes, or until deeply golden brown.
  11. Cool on a wire rack before serving.

Notes

  • For the vanilla pastry cream, use high-quality vanilla bean paste or extract for the best flavor.
  • If your kitchen is warm, chill the dough for 30 minutes after incorporating the butter to manage the high fat content.
  • Do not over-proof the buns during the second rise, or they may collapse during baking.

Nutrition

Find it online: https://savoryskies.com/chocolate-chip-vanilla-custard-brioches-recipe/