Name: Chocolate Chip Vanilla Custard Brioches
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 8 brioches
Cuisine: French
Ingredients: 2 ½ cups all-purpose flour; ¼ cup granulated sugar; 2 ¼ teaspoon active dry yeast; ½ cup whole milk, warm; 3 large eggs; ½ cup unsalted butter, softened; ½ teaspoon salt; ½ cup mini chocolate chips; 1 cup vanilla custard (prepared or homemade); 1 egg (for egg wash)

Hey y'all! If you're searching for a bakery-level treat that brings pure joy to your breakfast table, these Chocolate Chip Vanilla Custard Brioches are IT! Each bite delivers rich vanilla custard, gooey chocolate chips, and that soft, buttery, cloud-like brioche texture. They're perfect for brunches, holidays, weekend baking, or anytime you need a sweet lift. Let's get cooking!

Why You'll Love This Chocolate Chip Vanilla Custard Brioches Recipe

Soft, Fluffy Texture: The brioche dough turns out exceptionally pillowy and light.
Decadent Filling: Creamy vanilla custard paired with melty chocolate chips in every bite.
Impressive Presentation: These brioches look gorgeous and make any breakfast or brunch feel special.
Make-Ahead Friendly: Prepare parts in advance for a stress-free morning bake.
Versatile Treat: Perfect for breakfast, brunch, or as a show-stopping dessert.

Ingredients for Chocolate Chip Vanilla Custard Brioches

For the Brioche Dough:

3 ⅓ cups (400g) bread flour
¼ cup (50g) granulated sugar
2 ¼ teaspoon (7g) instant dry yeast
1 teaspoon salt
4 large eggs, room temperature
⅓ cup (80ml) whole milk, lukewarm
⅔ cup (150g) unsalted butter, softened

For the Vanilla Custard:

1 cup (240ml) whole milk
2 large egg yolks
¼ cup (50g) granulated sugar
2 tablespoon (16g) cornstarch
1 tablespoon unsalted butter
2 teaspoon pure vanilla extract

For Assembly:

¾ cup (130g) semisweet chocolate chips
Egg wash: 1 egg + 1 tablespoon milk
Powdered sugar, for dusting (optional)

How to Make Chocolate Chip Vanilla Custard Brioches

Step 1: Prepare the Brioche Dough

In the bowl of a stand mixer fitted with a dough hook, mix bread flour, sugar, yeast, and salt.
Add eggs and lukewarm milk. Mix on medium speed until the dough comes together, about 2-3 minutes.
Add softened butter, a tablespoon at a time, until fully incorporated. Continue kneading for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1.5 hours or until doubled in size.
Punch down the dough and refrigerate for at least 1 hour or overnight (this makes shaping easier).

Step 2: Make the Vanilla Custard

While the dough chills, heat milk in a saucepan over medium heat until steaming, not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return mixture to saucepan and cook, whisking, until thick (~2-3 minutes).
Stir in butter and vanilla. Transfer to a bowl, cover surface with plastic wrap, and cool completely (refrigerate to speed this up).

Step 3: Assemble the Brioches

Line a baking tray with parchment and lightly grease a standard muffin tin (12 cups).
On a floured surface, divide the dough into 12 equal pieces. Flatten each piece into a disc.
Spoon about 1 heaping tablespoon of cooled vanilla custard in the center and sprinkle with chocolate chips.
Pinch the edges to seal the filling and shape into a ball. Place seam side down into the muffin tin.
Repeat for all portions. Cover and let rise at room temperature for 45 minutes.

Step 4: Bake the Brioches

Preheat oven to 350°F (175°C).
Brush the tops with egg wash.
Bake 18-22 minutes until golden and puffy.
Let cool in the pan 10 minutes, then transfer to a rack. Dust with powdered sugar if desired.