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Chocolate chip brioches filled with vanilla custard, freshly baked

Chocolate Chip Vanilla Custard Brioches

Delightfully fluffy brioches filled with sweet, creamy vanilla custard and mini chocolate chips, perfect for brunch or a cozy treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brioche Dough
  • 3 1/4 cups bread flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 4 large eggs
  • 1/4 cup whole milk
  • 10 tablespoons unsalted butter Make sure it’s softened
For the Vanilla Custard
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract Use good quality
  • 3/4 cup mini chocolate chips
  • 1 large egg For egg wash
  • Powdered sugar For dusting (optional)

Method
 

Preparation of Dough
  1. In the bowl of a stand mixer, combine the bread flour, sugar, yeast, and salt.
  2. Add the eggs and 1/4 cup of whole milk. Mix the ingredients on low speed until a shaggy dough forms.
  3. Increase the speed to medium, knead for 6 to 8 minutes. Gradually add the softened butter, kneading for another 10 minutes.
  4. Transfer the dough to a greased bowl, cover it and let it rise for an hour at room temperature.
  5. Place the dough in the refrigerator for at least 8 hours.
Preparation of Custard
  1. Heat 2 cups of milk in a saucepan.
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
  3. Gradually incorporate the hot milk while whisking vigorously.
  4. Return the mixture to the pan and cook until thickened, then stir in the vanilla extract.
  5. Chill the custard mixture.
Assembly & Baking
  1. Once the dough is ready, divide it into 12 even pieces.
  2. Flatten each piece, spoon in some custard and a handful of mini chocolate chips, then seal it.
  3. Place each one seam-side down in a greased muffin tin and let them rise for another 1 to 1.5 hours.
  4. Preheat the oven to 350°F (175°C). Brush the tops with a beaten egg.
  5. Bake for 20 to 25 minutes until golden brown.
  6. Cool them slightly and dust with powdered sugar if desired.

Notes

Store leftover brioches in an airtight container for up to 3 days at room temperature, or refrigerate for a week. For longer storage, freeze them and reheat in the oven.