Easy Decadent Chocolate Chip Vanilla Custard Brioches Recipe

There’s something truly special about warm, fluffy brioches fresh from the oven, especially when they’re filled with luscious vanilla custard and studded with melty chocolate chips. These easy decadent chocolate chip vanilla custard brioches bring together the perfect balance of tender dough and creamy indulgence that will brighten your breakfast or dessert table.

this Recipe

Whether you’re an experienced baker or trying your hand at something new, this recipe guides you through every step, ensuring your chocolate chip brioches come out perfectly soft, rich, and irresistibly flavorful. Let’s dive in and get baking!

Why You’ll Love This Recipe

• Deliciously soft brioche dough with a tender crumb and buttery flavor.
• Rich vanilla custard filling adds creamy, dreamy indulgence in every bite.
• Melty semi-sweet chocolate chips provide just the right touch of sweetness.
• Perfect for breakfast, brunch, or an elegant dessert treat.
• Made with simple ingredients and straightforward steps suitable for home bakers.

Ingredients

Gather these ingredients to create your chocolate chip vanilla custard brioches from scratch. The custard is homemade to keep everything fresh and flavorful.

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 teaspoon salt
• 3/4 cup whole milk, warmed (about 110°F)
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 cup semi-sweet chocolate chips
• 1 1/4 cups whole milk (for custard)
• 1/2 cup granulated sugar (for custard)
• 3 large egg yolks (for custard)
• 3 tablespoons cornstarch
• 2 teaspoons pure vanilla extract
• 1 tablespoon unsalted butter (for custard)

Recipe Details

• Prep Time: 30 minutes (plus 2 hours rise time)
• Cook Time: 18-22 minutes
• Total Time: About 3 hours
• Servings: 8 brioches
• Calories: Approximately 380 per serving

How to Make Easy Decadent Chocolate Chip Vanilla Custard Brioches for a Creamy Indulgence

1. Prepare the vanilla custard by whisking egg yolks, sugar, and cornstarch in a bowl until smooth. Heat 1 1/4 cups milk in a saucepan over medium heat until simmering, then slowly temper the hot milk into the yolk mixture while whisking continuously.
2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened and creamy, about 5 minutes. Remove from heat, stir in vanilla extract and butter, then cover and chill in the fridge until cool.
3. For the brioche dough, combine warm milk and yeast in a bowl; let sit 5 minutes until foamy. In a large mixing bowl, whisk together flour, sugar, and salt. Add eggs and the yeast mixture, mixing to combine.
4. Knead in softened butter a few tablespoons at a time until fully incorporated and dough is smooth, elastic, and slightly sticky, about 8-10 minutes by hand or 5 minutes with a stand mixer. Cover and let rise in a warm spot until doubled, about 1 1/2 hours.
5. Turn dough onto a floured surface and gently deflate. Divide into 8 equal pieces. Flatten each piece, spoon about 1 1/2 tablespoons of chilled custard in the center, sprinkle with chocolate chips, then fold dough around filling and pinch edges firmly to seal into a ball.
6. Place filled brioches seam side down on a parchment-lined baking sheet, spacing evenly. Cover loosely and let rise for another 30 minutes until puffy.
7. Preheat oven to 375°F. Brush tops with a beaten egg for a glossy finish. Bake for 18-22 minutes until golden brown and cooked through.
8. Cool brioches on a wire rack for 10 minutes before serving warm to enjoy the creamy custard and chocolate melting inside.

Tips for the Best Results

• Use whole milk and room temperature eggs for a richer, tender dough and custard.
• Don’t skip the second rise; it ensures light, fluffy brioches with a soft crumb.
• Seal the dough edges tightly around the custard to prevent leaking while baking.
• If you prefer, swap semi-sweet chocolate chips for dark or milk chocolate to suit your taste.
• Brush with egg wash just before baking for a shiny, golden crust that looks as good as it tastes.

Storage and Reheating

Store leftover chocolate chip brioches in an airtight container at room temperature for up to two days or refrigerate for up to 5 days. To keep longer, freeze them individually wrapped for up to 3 months.

To reheat, warm brioches in a 350°F oven for 8-10 minutes or microwave for 20-30 seconds. This brings back the soft texture and lets the custard filling shine.

Frequently Asked Questions

Can I make the custard ahead of time?

Yes! The custard can be made a day ahead and stored covered in the refrigerator. Just make sure it’s fully chilled before filling the brioches to prevent dough sogginess.

Can I use bread flour instead of all-purpose flour?

Bread flour can be used and will create a slightly chewier brioche. All-purpose flour is preferred for a tender crumb, but either works well in this recipe.

What if I don’t have cornstarch for the custard?

You can substitute with an equal amount of all-purpose flour. It may result in a slightly less silky texture but will still thicken the custard effectively.

Can I freeze the brioches after baking?

Absolutely! Let them cool completely, then wrap individually and freeze. Reheat in the oven straight from frozen for best results.