Name: Indulgent Chocolate Chip Custard Brioches Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 2 cups + 1 tablespoon (250g) all-purpose flour; 2 tablespoons (30g) sugar; 1 teaspoon salt; 10g fresh yeast, crumbled; 3 large eggs (150g), beaten; 2/3 cup (165g) unsalted butter, softened and diced; 1 cup + 2 teaspoons (25 cl) 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; 3/4 cup (120g) mini chocolate chips; 1/4 cup (50g) sugar; 1/4 cup (50 ml) water; 1 large egg + 1 yolk, beaten (for egg wash)

Jump to Recipe

These indulgent chocolate chip custard brioches combine tender, buttery dough with a creamy vanilla custard and bursts of sweet chocolate chips. Perfect for a special breakfast or elegant dessert, they offer a delightful balance of rich flavors and soft textures.

A close-up view of a piece of flat, round baked bread with a shiny, golden-brown top layer that looks slightly crispy. Inside, there are two distinct layers of light yellow dough filled with a thick spread of small, black beans scattered evenly between the layers. The bread looks soft and moist on the inside, with a smooth, glossy outer crust. A woman's hand holds the bread piece gently, with more pieces of the same bread stacked and blurred in the background on a white plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups + 1 tablespoon (250g) all-purpose flour
2 tablespoons (30g) sugar
1 teaspoon salt
10g fresh yeast, crumbled
3 large eggs (150g), beaten
2/3 cup (165g) unsalted butter, softened and diced
1 cup + 2 teaspoons (25 cl) 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
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

Step 1: In a stand mixer, combine the flour, sugar, salt, and fresh yeast. Add the beaten eggs and knead until the dough starts to come together.
Step 2: Gradually incorporate the softened, diced butter into the dough, continuing to knead until the mixture is smooth and elastic.
Step 3: Cover the dough and let it rise in a warm place for 2 hours, or until it has doubled in size.
Step 4: To prepare the custard, heat the milk, butter, and vanilla pod gently until warm. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour.
Step 5: Slowly combine the warm milk mixture with the egg mixture, whisking constantly. Return to the heat and cook gently until thickened. Remove from heat and chill until cold.
Step 6: Once the dough has risen, roll it out into a rectangle. Spread the chilled custard evenly over the dough, then sprinkle with mini chocolate chips.
Step 7: Fold the dough over the filling and cut into individual rectangles. Place them on a baking tray and allow to rise again briefly.
Step 8: Brush each brioche with the beaten egg and yolk mixture. Bake in a preheated oven at 350°F (180°C) for 10-12 minutes, or until golden brown.
Step 9: While the brioches bake, combine the sugar and water in a small saucepan and heat until the sugar dissolves to make a simple syrup.
Step 10: Remove the brioches from the oven and brush them immediately with the warm sugar syrup for a glossy finish. Let cool before serving.

Tips & Variations

Use room temperature ingredients to ensure the dough kneads smoothly and rises properly.
For a different twist, swap mini chocolate chips with chopped nuts or dried fruit.
Let the custard cool completely before spreading to prevent melting the dough.
Cover the dough during rising to avoid drying out the surface.

Storage

Store any leftover brioches in an airtight container at room temperature for up to 2 days. To keep them longer, freeze individually wrapped brioches for up to 1 month. Reheat in a warm oven for a few minutes to restore softness and enjoy the gooey custard and melted chocolate.

How to Serve

The image shows a stack of three thick, golden brown pancakes with small dark spots of chocolate chips inside each pancake layer. The pancakes are placed on a simple white plate and the edges look soft and slightly crispy. The background is a clean white marbled surface with a soft, blurred view of eggs in the back. The lighting is natural and bright, making the pancakes look warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute 1/3 the amount of dry yeast for fresh yeast. For this recipe, use about 3 to 4 grams of dry yeast and activate it in warm milk before mixing.

Is it necessary to chill the custard before assembling?

Chilling the custard helps it thicken and prevents it from melting the dough when spreading, ensuring the brioches bake with a stable filling rather than a runny center.