Chocolate Chip Vanilla Custard Brioches

These chocolate chip vanilla custard brioches, also known as Brioches Suisses, are soft, buttery pastries filled with silky vanilla custard and melty chocolate chips. They taste just like the ones from a French bakery and are perfect for breakfast, brunch, or a special treat.

Why You’ll Love This Recipe

• Authentic French bakery flavor at home
• Rich brioche dough with creamy vanilla custard
• Chocolate chips in every bite
• Perfect for make-ahead and freezing
• Ideal for brunch, holidays, or special mornings

Ingredients

For the Brioche Dough

• 2 cups + 1 tablespoon all-purpose flour (250g)
• 2 tablespoons sugar (30g)
• 1 teaspoon salt
• 0.35 oz fresh yeast (10g), crumbled
• 3 eggs (150g), beaten
• 2/3 cup unsalted butter (165g), softened and diced

For the Vanilla Custard (Pastry Cream)

• 1 cup + 2 teaspoons whole milk (250 ml)
• 1 teaspoon butter
• 1 vanilla pod
• 2 egg yolks
• 1/4 cup sugar (50g)
• 3 tablespoons cornstarch (20g)
• 1 tablespoon all-purpose flour

For the Filling & Brushing

• 3/4 cup mini chocolate chips (120g)
• 1/4 cup sugar (50g)
• 1/4 cup water (50 ml)
• 1 large egg + 1 yolk, beaten

Instructions

Make the Brioche Dough

1. In a stand mixer bowl fitted with a paddle, add flour, sugar, salt, and crumbled yeast, keeping salt and yeast separate. Mix briefly.
2. Add the beaten eggs and knead at medium speed for 2–3 minutes until the dough becomes thick and elastic.
3. Gradually add the diced butter while mixing at medium speed. Continue kneading for about 20 minutes until the dough is smooth, dense, and slightly sticky.
4. Transfer the dough to a clean bowl, cover with cling film, and let rise at room temperature for about 2 hours or until doubled.
5. Flatten into a thick rectangle, wrap tightly, refrigerate for 40 minutes to 2 hours, then freeze for 20 minutes to firm up.

Prepare the Vanilla Custard

1. Heat milk and butter in a saucepan over medium heat. Split the vanilla pod, scrape the seeds, and add both pod and seeds to the milk.
2. In a bowl, whisk yolks with sugar, then add flour and cornstarch until smooth.
3. Remove the vanilla pod and slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low-medium heat, whisking, until thick.
5. Transfer to a bowl, cover with cling film touching the surface, and refrigerate until cool.

Assemble the Brioches

1. Roll the chilled dough into a large rectangle about 8×12 inches (40×30 cm) on parchment paper.
2. Spread vanilla custard evenly over half of the dough lengthwise.
3. Sprinkle chocolate chips on top and gently press them into the custard.
4. Fold the empty half over the filled side and gently flatten to remove air bubbles.
5. Cut into 8 equal rectangles (1–1.5 inches wide).
6. Place on a lined baking sheet, cover, and let rise for 2 hours.

Bake & Finish

1. Preheat oven to 350°F (180°C).
2. Brush brioches with beaten egg and yolk.
3. Bake for 10–12 minutes until golden brown.
4. Meanwhile, boil sugar and water until dissolved to make syrup; let cool.
5. Brush hot brioches with syrup immediately. Cool completely before serving.

Tips & Tricks

• Chill the dough well for cleaner cuts
• Do not overbake to keep brioches soft
• Use mini chocolate chips for even distribution
• Custard must be fully cooled before spreading

Details

• Prep Time: 45 minutes (plus rising time)
• Cook Time: 12 minutes
• Total Time: About 5 hours
• Yield: 8 brioches
• Category: Pastry / Breakfast
• Method: Baking
• Cuisine: French
• Difficulty: Intermediate
• Dietary Notes: Halal-friendly, vegetarian

Notes

• Brioche dough can be made a day ahead
• Custard keeps well refrigerated for 2 days
• Serve plain or lightly warmed

Nutrition (Approximate per brioche)

• Calories: 380
• Protein: 7g
• Carbohydrates: 42g
• Fat: 20g

FAQ

What are Brioches Suisses?
They are French brioche pastries filled with vanilla custard and chocolate chips.

Can I use dry yeast instead of fresh?
Yes, substitute with about 3g active dry yeast.

Can these be frozen?
Yes, freeze baked brioches up to 2 months.

How do I reheat them?
Warm gently in the oven at 300°F for 5–7 minutes.

Can I skip the syrup?
Yes, but it adds shine and bakery-style softness.

Storage

Store brioches in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat gently before serving. Freeze for longer storage.

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Conclusion

These chocolate chip vanilla custard brioches are soft, rich, and bakery-perfect. With fluffy brioche, creamy custard, and chocolate in every bite, they’re a show-stopping pastry worth every step.