Chocolate Chip Vanilla Custard Brioches

There’s something magical about the aroma of fresh brioche filling your kitchen. The golden dough, the swirls of creamy vanilla custard, and those pools of melted chocolate chips turn baking into a cozy, soul-satisfying ritual. These Chocolate Chip Vanilla Custard Brioches are pure comfort in pastry form. Imagine biting into a pillowy-soft roll that melts on your tongue with every swirl of creamy sweetness and pops of chocolate. Let me tell you, it’s worth every bite.

Behind the Recipe

This recipe was born on a quiet Sunday morning, one of those days where the pace slows and the oven becomes the heart of the home. I wanted something indulgent but still soothing. That’s when the idea struck me: combine the rich buttery dough of classic brioche with a smooth vanilla custard and just enough chocolate to make it feel like a treat. The result was a bake that tasted like home, warmth, and celebration all rolled into one.

Recipe Origin or Trivia

Brioche has its roots deep in French baking tradition, often associated with elegance and Sunday brunches. It’s a rich bread, thanks to butter and eggs, and has long been a base for both savory and sweet creations. Custard-filled versions, especially with chocolate chips added, are a modern twist that blend old-world charm with new-age indulgence. Think of it as a Parisian bakery classic meeting a chocolate chip cookie — a match made in pastry heaven.

Why You’ll Love Chocolate Chip Vanilla Custard Brioches

These brioches aren’t just delicious, they check every box for the perfect home bake:

Versatile: They make a dreamy breakfast, snack, or even a comforting dessert.

Budget-Friendly: Uses everyday pantry staples without fancy ingredients.

Quick and Easy: While brioche sounds fancy, this version is beginner-friendly.

Customizable: Swap the chocolate chips or flavor the custard as you like.

Crowd-Pleasing: Who can say no to soft, custard-filled rolls with chocolate?

Make-Ahead Friendly: The dough can chill overnight, making your morning bake a breeze.

Great for Leftovers: They stay soft and delicious for days, and can even be frozen.

Chef’s Pro Tips for Perfect Results

Making brioche may seem intimidating, but these little tips make it foolproof:

1. Let your dough rise in a warm, draft-free place for the softest texture.
2. Don’t rush the custard — slow cooking gives it that ultra-smooth creaminess.
3. Chill the dough before shaping. It makes it easier to handle and gives better structure.
4. Use mini chocolate chips for even distribution without overpowering the custard.
5. Egg wash right before baking to get that irresistible golden-brown shine.

Kitchen Tools You’ll Need

These tools make baking smoother and more enjoyable:

Stand Mixer: Helps knead the brioche dough effortlessly.

Mixing Bowls: For preparing custard and proofing the dough.

Saucepan: To cook your vanilla custard to silky perfection.

Rolling Pin: To gently flatten the dough for filling and rolling.

Baking Tray: Line with parchment for easy cleanup and even baking.

Pastry Brush: Essential for that glossy egg wash finish.

Ingredients in Chocolate Chip Vanilla Custard Brioches

Everything in this recipe works together in perfect harmony to bring richness, sweetness, and a soft, tender bite.

1. All-Purpose Flour: 3 ¾ cups – The base structure for your brioche dough.
2. Granulated Sugar: ¼ cup – Adds gentle sweetness to the dough.
3. Whole Milk: ¾ cup, lukewarm – Activates the yeast and enriches the dough.
4. Active Dry Yeast: 2 ¼ teaspoons – Helps the brioche rise into pillowy softness.
5. Unsalted Butter: ½ cup (softened) – Brings richness and that classic buttery flavor.
6. Eggs: 4 large – Adds richness, color, and structure.
7. Vanilla Extract: 2 teaspoons – Infuses both the dough and custard with aromatic sweetness.
8. Chocolate Chips: 1 cup – Melty pockets of indulgence in every bite.
9. Cornstarch: 2 tablespoons – Thickens the custard for a smooth consistency.
10. Salt: ½ teaspoon – Balances the sweetness and deepens the flavor.

Ingredient Substitutions

Sometimes you need a swap. Here’s how to keep things delicious:

All-Purpose Flour: Bread flour for a chewier texture.

Whole Milk: Use oat milk or almond milk for a dairy-free version.

Butter: Coconut oil works in a pinch for a non-dairy option.

Chocolate Chips: Chopped dark chocolate or white chocolate chunks.

Vanilla Extract: Try almond extract for a nutty twist.

Ingredient Spotlight

Vanilla Extract: This humble bottle brings warmth and depth. Pure vanilla makes a noticeable difference, infusing both dough and custard with fragrant elegance.

Chocolate Chips: Go for high-quality semi-sweet or dark chocolate for balanced richness that cuts through the creamy custard.

Instructions for Making Chocolate Chip Vanilla Custard Brioches

Making these brioches is like a comforting little baking adventure. Take your time and enjoy each step.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
2. Combine Ingredients:
   In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy. Add flour, remaining sugar, eggs, and salt. Mix until it comes together. Knead in the softened butter a bit at a time until the dough is smooth and elastic.
3. Prepare Your Cooking Vessel:
   Lightly oil a clean bowl and place the dough inside. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Assemble the Dish:
   While the dough rises, make your custard. In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in vanilla. Let cool. Roll out the dough into a rectangle, spread with custard, and sprinkle chocolate chips. Roll up tightly and cut into slices.
5. Cook to Perfection:
   Arrange the slices on your prepared tray. Let rise for another 30 minutes. Brush with egg wash, then bake for 20 to 25 minutes until golden and puffed.
6. Finishing Touches:
   Let cool slightly. Optionally, dust with powdered sugar or drizzle with extra custard for a finishing touch.
7. Serve and Enjoy:
   Serve warm and soft, maybe with a coffee or hot cocoa. Trust me, it’s bakery-level goodness from your own oven.

Texture & Flavor Secrets

What makes these brioches so special is the contrast. The outside is golden and flaky, while the inside is melt-in-your-mouth soft. The custard adds a creamy layer that seeps into the bread, and the chocolate chips give bursts of sweetness in every bite. Together, they create a flavor that’s rich, balanced, and utterly crave-worthy.

Cooking Tips & Tricks

You’ve got this, and here are a few extra nuggets of help:

• Let your dough rest in the fridge if it gets sticky while shaping.
• Don’t overfill with custard to avoid leaks during baking.
• A light second rise gives you that perfect airy texture.
• Use parchment paper to prevent sticking and for easy cleanup.

What to Avoid

Keep your brioche baking on track with these gentle reminders:

• Don’t use cold ingredients — room temperature helps everything blend better.
• Avoid overbaking, or the brioche will lose its softness.
• Don’t skip the second proof — it’s key to that fluffy interior.

Nutrition Facts

Servings: 10
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (including rising)

Make-Ahead and Storage Tips

You can prep the dough a day ahead and refrigerate it overnight. The custard also keeps well in the fridge for up to 3 days. Baked brioches can be stored in an airtight container at room temperature for 2 days, or refrigerated for up to 5. Reheat gently in the oven or microwave before serving. They also freeze beautifully, just wrap them individually.

How to Serve Chocolate Chip Vanilla Custard Brioches

Serve warm with a dusting of powdered sugar, or alongside fresh berries for a morning treat. They’re also fantastic with coffee, tea, or even as a sweet brunch centerpiece. If you’re feeling indulgent, a drizzle of chocolate sauce or extra custard takes them to the next level.

Creative Leftover Transformations

Don’t let any go to waste — here’s how to repurpose them:

• Slice and toast with a bit of butter for a crispy twist.
• Make a brioche bread pudding by layering with more custard and baking.
• Cube and use as a topping for vanilla ice cream.

Additional Tips

Keep the love going in every batch with these small touches:

• Use high-quality chocolate for best results.
• Add a touch of orange zest to the dough for a citrusy lift.
• Sprinkle with cinnamon sugar before baking for a cozy twist.

Make It a Showstopper

Presentation matters, especially for a bake this pretty. Serve on a wooden board with a dusting of powdered sugar and some scattered chocolate chips. Garnish with a sprig of mint or edible flowers for a bakery-style finish. Neatly stacked or arranged in a swirl pattern adds charm.

Variations to Try

• Nutty Twist: Add chopped hazelnuts or almonds for crunch.
• Berry Brioche: Replace chocolate chips with dried cranberries or blueberries.
• Cinnamon Swirl: Mix a bit of cinnamon into the custard for a warm flavor.
• Caramel Drizzle: Drizzle caramel sauce over the top after baking.
• Savory Swap: Skip the sugar and custard, and fill with cheese and herbs.

FAQ’s

Q1: Can I use instant yeast instead of active dry yeast?

Yes, just skip the blooming step and mix it directly with the flour.

Q2: How do I store leftover brioche?

Store in an airtight container at room temp for 2 days or refrigerate for 5.

Q3: Can I freeze these brioches?

Absolutely! Wrap individually and freeze for up to 2 months.

Q4: What if I don’t have a stand mixer?

You can knead the dough by hand, just expect a bit more elbow grease.

Q5: Can I use pastry cream instead of custard?

Yes, pastry cream works wonderfully in place of the homemade custard.

Q6: Can I make mini versions of these?

Totally! Just roll thinner and cut smaller before baking.

Q7: Why is my dough too sticky?

It might be too warm or not enough flour — chill it briefly or add a tablespoon more flour.

Q8: What kind of chocolate works best?

Semi-sweet or dark chips give a nice balance without being overly sweet.

Q9: Can I prepare everything the night before?

Yes, you can refrigerate both dough and custard separately overnight.

Q10: Do I need to let them cool before eating?

Letting them sit for 10 minutes after baking helps the custard settle and flavors blend.

Conclusion

Chocolate Chip Vanilla Custard Brioches are the kind of bake that brings people to the kitchen. They’re soft, rich, just sweet enough, and packed with love in every swirl. Whether you’re baking for a brunch, gifting a friend, or just treating yourself to something special, trust me, these are the kind of pastries that leave a lasting impression.

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