Chocolate Chip Vanilla Custard Brioches

The best way to brighten up a weekend morning is to bring a bit of France into your kitchen. These Chocolate Chip Vanilla Custard Brioches have a pillowy base, silky custard inside, and just the right pop of chocolate. What initially felt like a day-long bakery project turned out to be one of the most rewarding bakes at home. They will leave your whole house smelling absolutely divine.

I first tried this recipe as a birthday breakfast, and it quickly became the most-requested weekend bake among my friends and family. Once you taste the layers of buttery dough and cool custard with melty chocolate, there is just no turning back.

Ingredients

• All purpose flour: essential for the soft and fluffy texture in the dough pick one that feels light to the touch for a tender crumb
• Granulated sugar: brings sweetness and helps with browning use fresh sugar so there is no clumping
• Active dry yeast: required for the classic brioche rise choose yeast that is very fresh check the date for best results
• Salt: balances all the flavors choose fine sea salt so it blends seamlessly
• Warm milk: activates the yeast and softens the dough whole milk works best for richness
• Eggs: add richness and structure look for large eggs with bright yolks for best color
• Unsalted butter: provides flavor and melt in the mouth quality be sure it is very soft so it works right into the dough
• Whole milk (for the custard): creates a creamy smooth base always use whole for best flavor
• Egg yolks: create a rich custard and creamy texture save the whites for another bake
• Cornstarch: helps thicken the custard always sift to prevent lumps
• Vanilla extract: gives that signature French bakery flavor look for pure vanilla rather than imitation
• Chocolate chips: for a sweet pop and added texture mini chips melt even more evenly
• Egg and milk (for the wash): ensures that classic golden glossy brioche finish use a fresh egg for the shiniest result

Step-by-Step Instructions

Prepare the Brioche Dough:

Activate the yeast by stirring it into the warm milk and letting it sit about ten minutes until it gets foamy this step is key for fluffy dough

Mix the dry ingredients:

by combining flour sugar and salt in a large bowl gently whisk to ensure even distribution

Incorporate the wet ingredients:

by adding the eggs and yeast milk mixture into the dry bowl gently mix until a sticky dough forms do not worry if it looks shaggy at this stage

Knead the dough:

for about ten minutes gradually adding the softened butter in pieces keep kneading until the dough turns silky smooth and can stretch slightly without tearing this makes the dough light not dense

First rise:

by transferring the dough to a lightly greased bowl cover and place it in a warm spot until it doubles in size usually about one and a half to two hours patience here creates the best texture

Make the Vanilla Custard:

Heat the milk slowly in a saucepan until steam begins to rise do not let it boil as that can cause skin to form

Whisk egg yolks sugar and cornstarch:

in another bowl until smooth and pale in color this removes lumps and creates an even custard

Temper the eggs:

by adding a splash of warm milk into the yolks whisking nonstop to bring them up to temperature this step keeps the custard creamy and smooth

Cook the custard:

by returning everything to the saucepan and stirring over medium heat let it thicken until it holds ribbons when dripped from a spoon

Add butter and vanilla once off the heat:

to finish the custard transfer it to a bowl press plastic wrap directly onto the surface and allow to chill completely this prevents a skin from forming

Assemble the Brioches:

Roll out the dough into a large even rectangle use a rolling pin and flour the counter if necessary keep it about one half inch thick for the best bake

Spread the cooled custard:

evenly over one half of the dough do not rush this or the filling may spill out

Sprinkle chocolate chips:

generously across the custard for little pools of melted chocolate in each bite

Fold the dough:

over to cover the custard and chocolate then slice into even strips with a sharp knife use a gentle sawing motion for clean edges

Second rise:

by placing each strip onto a lined baking sheet with plenty of space to expand loosely cover with a towel and let them rise until puffy and slightly jiggly about forty minutes

Bake the Brioches:

Preheat oven to three hundred fifty degrees Fahrenheit arrange racks in the center

Mix egg and milk for the wash:

and brush generously over each brioche strip for that classic golden shine

Bake:

until each brioche is puffed and deeply golden about fifteen to eighteen minutes cool slightly on the tray before transferring to a rack serve warm for the dreamiest texture

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These bakes always remind me of my first trip to Paris where I tasted a similar pastry at a small café near the Seine. My favorite ingredient is really the custard and I still make extra so I can spread it on warm slices as a little treat. Nothing beats a quiet morning with one of these and a cup of coffee.

Storage Tips

Let brioches cool completely before storing. Place in an airtight container on the counter for up to two days. For longer storage wrap each individually and freeze for up to two months. Reheat gently in a low oven or toaster to refresh texture.

Ingredient Substitutions

You can swap chocolate chips for small cubes of good quality chocolate for deeper flavor or dried fruit for a twist. Vegan butter and non dairy milk work in a pinch but for true bakery softness and taste stick with the classic dairy.

Serving Suggestions

Try dusting the cooled brioches with powdered sugar right before serving for a more delicate finish. Serve warm with coffee or tea or split and toast lightly with extra custard or jam for an indulgent breakfast.

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Cultural and Historical Context

Brioches Suisses are a staple in many French bakery windows recognizable by their glossy tops and creamy centers. Though classic versions use pastry cream and chocolate the combination has been lovingly adapted across generations in home kitchens where the joy is in both the making and the eating.

Recipe FAQs

→ What makes the dough soft and airy?

The addition of eggs, butter, and a proper kneading technique gives brioche dough its soft, pillowy texture.

→ How should I store leftover pastries?

Store the brioches in an airtight container at room temperature for up to two days, or refrigerate to keep fresh longer.

→ Can the custard be prepared ahead?

Yes, the vanilla custard can be made a day in advance and refrigerated until you are ready to assemble the pastries.

→ Is it possible to freeze the dough?

You can freeze the shaped, unbaked brioches. Thaw overnight in the fridge, let rise, then bake as directed for fresh results.

→ What's the best chocolate for this pastry?

Semi-sweet or dark chocolate chips provide a balanced flavor, but chopped chocolate bars offer a more rustic texture if preferred.

→ Why is the custard covered with plastic wrap?

Placing plastic wrap directly on the custard's surface prevents a skin from forming as it cools.