Chocolate Chip Vanilla Custard Brioches

Save this recipe on:

Soft, buttery, and packed with rich vanilla custard and melty chocolate chips, these Chocolate Chip Vanilla Custard Brioches are the perfect indulgence for breakfast or dessert. Each golden brioche is a delightful pillow of sweetness, enriched by silky vanilla pastry cream and scattered with luscious chocolate chips that stay gooey with every bite.

Whether you’re hosting a brunch, treating yourself on a cozy Sunday morning, or prepping a make-ahead dessert for guests, these brioches deliver. The light, airy dough paired with the creamy custard center creates a bakery-worthy experience in your own kitchen.

Why You’ll Love This Chocolate Chip Vanilla Custard Brioches

---

This recipe hits the sweet spot between a fluffy bread and a filled pastry. The dough is enriched yet not overly sweet, allowing the vanilla custard and chocolate to shine. The brioches stay soft for days, making them perfect for make-ahead treats. Plus, they freeze beautifully if you want to stock your freezer with cozy, ready-to-go baked goods.

The combination of chocolate and vanilla custard brings an elevated twist to traditional brioche, offering something familiar yet irresistibly new.

---

Preparation Phase & Tools to Use

Before you dive in, take a moment to gather and prep the following tools:

• Stand Mixer with Dough Hook: Essential for kneading the enriched brioche dough evenly and efficiently.
• Mixing Bowls: For prepping the custard and proofing the dough.
• Whisk & Saucepan: Needed to prepare the smooth, velvety vanilla custard.
• Pastry Brush: For that beautiful egg wash shine on top.
• Baking Tray & Parchment Paper: Keeps the brioches from sticking and ensures an even bake.
• Plastic Wrap or Clean Towel: For proofing the dough without it drying out.

Each of these tools plays a key role in making sure your brioches come out golden, tender, and bakery-perfect.

---

Ingredients for the Chocolate Chip Vanilla Custard Brioches

• All-Purpose Flour: Forms the base of the brioche dough, creating structure and softness.
• Active Dry Yeast: Ensures the dough rises and becomes light and airy.
• Whole Milk: Adds richness and moisture to the dough and custard.
• Sugar: Light sweetness in both the dough and custard, balancing flavors.
• Eggs: Bind the dough and create richness; crucial for both brioche and custard.
• Unsalted Butter: Adds that iconic brioche flavor and soft crumb.
• Salt: Enhances overall flavor.
• Cornstarch: Thickens the vanilla custard perfectly.
• Vanilla Extract: Provides deep, warm flavor in the custard.
• Mini Chocolate Chips: Melty, sweet bursts in every bite.

---

How To Make the Chocolate Chip Vanilla Custard Brioches

Step 1: Make the Custard Filling

In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Stir constantly over medium heat until thickened. Remove from heat and stir in vanilla extract. Let it cool completely before using.

Step 2: Prepare the Brioche Dough

In your stand mixer bowl, combine warm milk and yeast. Let sit until foamy. Add flour, sugar, salt, and eggs. Knead with the dough hook, then add butter gradually. Knead until the dough is smooth and elastic. Cover and let rise until doubled.

Step 3: Shape the Brioches

Punch down the dough and divide into even pieces. Flatten each slightly, spoon a small amount of custard into the center, and wrap the dough around to seal. Place seam-side down on a lined baking tray. Add a few mini chocolate chips on top.

Step 4: Second Rise & Bake

Cover the shaped brioches and let them rise again until puffy. Preheat oven to 350°F (175°C). Brush tops with beaten egg and bake for 20-25 minutes until golden brown.

---

How to Serve and Store Chocolate Chip Vanilla Custard Brioches

Serve these brioches warm from the oven with a dusting of powdered sugar or even a drizzle of melted chocolate for extra indulgence. They pair beautifully with a cup of coffee or tea.

To store, keep them in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. For longer storage, freeze individually wrapped brioches and reheat in the oven to enjoy them fresh anytime.

Frequently Asked Questions

How can I make the custard ahead of time?

You can prepare the custard up to 2 days in advance. Store it in the fridge covered with plastic wrap touching the surface to prevent a skin.

Can I use instant yeast instead of active dry?

Yes, you can substitute instant yeast. Reduce the proofing time slightly since instant yeast activates faster.

What if I don’t have a stand mixer?

You can knead the dough by hand. It will take longer (about 15-20 minutes) but works just as well.

Can I fill the brioches with other ingredients?

Absolutely! Try Nutella, fruit jams, or pastry cream variations.

Why is my brioche dense?

Over-kneading or under-proofing can lead to dense texture. Make sure the dough is smooth and well-risen before baking.

Can I skip the custard and just do chocolate chips?

Yes! They make fantastic chocolate chip-only brioche buns as well.

---

Want More Sweet Bread Ideas?

If you loved these Chocolate Chip Vanilla Custard Brioches, here are more treats you should try:

• Grandma Nardi’s Italian Easter Bread
• Honey Butter Sweet Alabama Pecan Bread
• Cinnamon Roll Cheesecake: A Heavenly Fusion
• Moist and Tangy Key Lime Pound Cake
• Peanut Butter Chocolate Chip Cookie Cups

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use dark chocolate or milk? Did you infuse the custard with a hint of orange zest?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

You can also find more recipes like this on my Pinterest page: Kitchen By Kate on Pinterest

---

Print

Save this recipe on: