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Chocolate Chip Vanilla Custard Brioches (Brioches Suisses)

A single, golden-brown chocolate chip vanilla custard brioche filled with creamy vanilla custard and dark chocolate chips.
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Make bakery-style Chocolate Chip Vanilla Custard Brioches at home. This recipe guides you through making a soft, buttery brioche dough, preparing a rich vanilla pastry cream filling, assembling the buns with chocolate chips, and baking them to golden perfection.

Ingredients

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  • For the Brioche Dough:
  • 1 cup whole milk, lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into cubes
  • For the Vanilla Custard (Crème Pâtissière):
  • 2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • For Assembly:
  • 1/2 cup semi-sweet chocolate chips
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Brioche Dough: In a large bowl, whisk together the lukewarm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5 minutes until foamy.
  2. Add the remaining sugar, eggs, and salt to the yeast mixture. Mix well.
  3. Gradually add the flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 minutes.
  5. Add the softened butter cubes, one at a time, incorporating each piece fully before adding the next. Continue kneading for 10-15 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until doubled.
  7. Make the Vanilla Custard: Heat the milk and half the sugar in a saucepan until just simmering.
  8. In a separate bowl, whisk the egg yolks and remaining sugar until pale. Whisk in the cornstarch until smooth.
  9. Slowly temper the hot milk mixture into the egg mixture while whisking constantly.
  10. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens significantly and boils for 1 minute.
  11. Remove from heat. Stir in the vanilla extract and 1 tablespoon of butter until smooth.
  12. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface, and chill completely in the refrigerator (at least 2 hours).
  13. Assemble the Brioches: Punch down the risen brioche dough. Divide it into 12 equal pieces. Roll each piece into a ball.
  14. Flatten each dough ball into a thick disk. Place about 1 tablespoon of chilled custard and a few chocolate chips in the center of each disk.
  15. Pinch the edges of the dough up and over the filling to seal it completely, forming a tight ball. Place the sealed buns seam-side down on a parchment-lined baking sheet.
  16. Cover the buns loosely and let them proof (second rise) for 45-60 minutes until puffy.
  17. Preheat your oven to 375°F (190°C). Brush the tops of the proofed buns lightly with the egg wash.
  18. Bake for 18-22 minutes, or until deep golden brown.
  19. Cool slightly on a wire rack before serving warm.

Notes

  • For the best texture, ensure your butter is truly soft but not melted when incorporating it into the brioche dough.
  • If you want a very neat, bakery-style look, you can pipe the custard into the dough after the first rise, then shape and proof.
  • You can make the vanilla custard one day ahead to save time on baking day.

Nutrition

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

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