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Chocolate Chip Vanilla Custard Brioches that Wow!

Chocolate Chip Vanilla Custard Brioches | Soft, Creamy & Bakery-Worthy Treats!
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Chocolate Chip Vanilla Custard Brioches are soft and creamy pastries filled with rich vanilla custard and chocolate chips, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups + 1 tablespoon (250g) all-purpose flour
  • 2 tablespoons (30g) sugar
  • 1 teaspoon salt
  • 10g fresh yeast, crumbled
  • 3 large eggs (150g), beaten
  • 2/3 cup (165g) unsalted butter, softened and diced
  • 1 cup + 2 teaspoons (25 cl) whole milk
  • 1 teaspoon butter
  • 1 vanilla pod
  • 2 egg yolks
  • 1/4 cup (50g) sugar
  • 3 tablespoons (20g) cornstarch
  • 1 tablespoon all-purpose flour
  • 3/4 cup (120g) mini chocolate chips
  • 1/4 cup (50g) sugar
  • 1/4 cup (50 ml) water
  • 1 large egg + 1 yolk, beaten

Instructions

  1. Prepare the Brioche Dough: In a stand mixer with a paddle attachment, add the flour, sugar, salt, and crumbled yeast. Mix briefly. Add the beaten eggs and knead at medium speed for 2-3 minutes until the dough becomes thick and smooth. Gradually incorporate the softened butter and continue kneading until the dough is dense, smooth, and slightly sticky. This can take up to 20 minutes.
  2. First Rise: Cover the dough with plastic wrap and let it rise for about 2 hours or until doubled in size.
  3. Prepare the Custard: Heat the milk and butter in a saucepan, adding the vanilla pod and grated seeds. In a separate bowl, whisk the egg yolks with sugar, cornstarch, and flour. Once the milk is bubbling, pour it over the egg mixture and combine. Return the mixture to the heat, whisking continuously until it thickens. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to use.
  4. Shape the Brioches: Roll out the dough into a large rectangle, then spread the cooled custard over half of it. Sprinkle mini chocolate chips on top and fold the dough. Cut it into 8 equal rectangles. Place them on a parchment-lined baking sheet and let them rise for 2 hours.
  5. Brush and Bake: Preheat the oven to 350°F (180°C). Brush the risen brioches with the beaten egg and yolk mixture. Bake for 10-12 minutes, or until golden brown. Prepare a sugar syrup by boiling water and sugar until dissolved, and brush the brioches with the syrup once they are baked.
  6. Serve: Let the brioches cool completely before serving. Enjoy these soft, creamy delights as part of your breakfast or brunch.

Notes

  • Make sure the butter is softened to room temperature for better incorporation into the dough.
  • The custard needs to be cooled before spreading on the dough to avoid melting it.
  • Brushing the brioches with the syrup adds a nice shine and extra sweetness.

Nutrition

Find it online: https://www.spiritsdrink.com/chocolate-chip-vanilla-custard-brioches/