Chocolate Chip Vanilla Custard Brioches are soft, bakery-style pastries filled with rich vanilla pastry cream and melty chocolate chips. These French-inspired brioches, also known as Brioches Suisses, are perfect for breakfast, brunch, or an indulgent snack.
Why You’ll Love This Recipe
These Chocolate Chip Vanilla Custard Brioches are irresistibly fluffy, buttery, and filled with creamy sweetness. The combination of tender brioche dough, silky custard, and chocolate chips makes them both comforting and elegant. They are surprisingly simple to prepare and perfect for family baking or special occasions.
Ingredients
For the brioche dough:
- 2 cups + 1 Tablespoon (250g) all-purpose flour
- 2 Tablespoons (30g) sugar
- 1 teaspoon salt
- 0.35 ounces (10g) fresh yeast, crumbled
- 3 eggs (150g), beaten
- 2/3 cup (165g) unsalted butter, softened and diced
For the vanilla custard (pastry cream):
- 1 cup + 2 teaspoons (250 ml) 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
For the filling and brushing:
- 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
- In a stand mixer, combine flour, sugar, salt, and yeast, keeping salt away from yeast initially.
- Add beaten eggs and knead for 2–3 minutes until the dough becomes thick.
- Gradually add softened butter while mixing, continuing to knead for about 20 minutes until smooth and slightly sticky.
- Transfer dough to a bowl, cover, and let rise for 2 hours until doubled.
- Flatten into a rectangle, wrap, and chill for at least 40 minutes (or up to 2 hours), then freeze for 20 minutes.
Prepare the custard:
6. Heat milk, butter, and vanilla pod until simmering.
7. In a bowl, whisk yolks, sugar, cornstarch, and flour.
8. Slowly pour hot milk into the mixture while whisking, then return to heat.
9. Cook until thickened, stirring constantly. Cool completely.
Assemble the brioches:
10. Roll chilled dough into a rectangle.
11. Spread custard over half the dough and sprinkle chocolate chips evenly.
12. Fold the dough over, seal edges, and cut into rectangles.
13. Place on a baking tray, cover, and let rise for 1 hour.
Bake:
14. Brush with egg wash and bake at 350°F (180°C) for 15–20 minutes until golden.
15. Brush with sugar syrup while warm for a glossy finish.
These Chocolate Chip Vanilla Custard Brioches are best enjoyed fresh and slightly warm.
Tips & Tricks
- Use room-temperature butter for smooth incorporation
- Chill dough well to make shaping easier
- Do not overfill with custard to avoid leaks
- Substitute vanilla pod with vanilla extract if needed
- Use high-quality chocolate chips for better flavor
Details
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 30 minutes (including proofing)
- Yield: 8–10 brioches
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: French
- Difficulty: Intermediate
- Dietary: Halal-friendly, vegetarian
Notes
- You can add orange zest to the custard for extra flavor
- Serve with tea, coffee, or milk
- Dust lightly with powdered sugar before serving
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 6g
- Carbs: 35g
- Fat: 17g
FAQ
What are Brioches Suisses?
They are French pastries made from brioche dough filled with pastry cream and chocolate chips.
Can I make Chocolate Chip Vanilla Custard Brioches ahead of time?
Yes, you can prepare the dough and custard a day in advance.
Can I freeze them?
Yes, freeze after baking and reheat before serving.
What can I use instead of fresh yeast?
Use 1 teaspoon active dry yeast as a substitute.
Why is my brioche dough sticky?
That’s normal; chilling helps make it easier to handle.
Storage
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: Up to 2 months
- Reheat: Warm in oven at 300°F (150°C) for 8–10 minutes
Similar Recipes
Chocolate Chip Vanilla Custard Brioches
Ingredients
For the brioche dough:
- 2 cups + 1 Tablespoon 250g all-purpose flour
- 2 Tablespoons 30g sugar
- 1 teaspoon salt
- 0.35 ounces 10g fresh yeast, crumbled
- 3 eggs 150g, beaten
- 2/3 cup 165g unsalted butter, softened and diced
For the vanilla custard (pastry cream):
- 1 cup + 2 teaspoons 250 ml 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
For the filling and brushing:
- 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
- In a stand mixer, combine flour, sugar, salt, and yeast, keeping salt away from yeast initially.
- Add beaten eggs and knead for 2–3 minutes until the dough becomes thick.
- Gradually add softened butter while mixing, continuing to knead for about 20 minutes until smooth and slightly sticky.
- Transfer dough to a bowl, cover, and let rise for 2 hours until doubled.
- Flatten into a rectangle, wrap, and chill for at least 40 minutes (or up to 2 hours), then freeze for 20 minutes.
- Prepare the custard:
- Heat milk, butter, and vanilla pod until simmering.
- In a bowl, whisk yolks, sugar, cornstarch, and flour.
- Slowly pour hot milk into the mixture while whisking, then return to heat.
- Cook until thickened, stirring constantly. Cool completely.
- Assemble the brioches:
- Roll chilled dough into a rectangle.
- Spread custard over half the dough and sprinkle chocolate chips evenly.
- Fold the dough over, seal edges, and cut into rectangles.
- Place on a baking tray, cover, and let rise for 1 hour.
- Bake:
- Brush with egg wash and bake at 350°F (180°C) for 15–20 minutes until golden.
- Brush with sugar syrup while warm for a glossy finish.
- These Chocolate Chip Vanilla Custard Brioches are best enjoyed fresh and slightly warm.
Notes
- You can add orange zest to the custard for extra flavor
Conclusion
Chocolate Chip Vanilla Custard Brioches bring together soft brioche, creamy vanilla filling, and rich chocolate in every bite. With a little patience, you can recreate this bakery favorite at home and enjoy a truly satisfying treat.