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Chocolate Chip Vanilla Custard Brioches

Luxurious French-style brioche pastries filled with rich vanilla crème pâtissière and semi-sweet chocolate chips, finished with a glossy sugar glaze.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 10 Pastries
Course: Breakfast, Dessert
Cuisine: Bakery, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Brioche Dough
  • 3.5 cups bread flour or all-purpose flour
  • 0.33 cup sugar
  • 2.25 tsp active dry yeast 1 packet
  • 0.5 cup whole milk warm (110°F)
  • 3 large eggs room temperature
  • 1 tsp salt
  • 10 tbsp unsalted butter softened to room temp
Vanilla Custard (Filling)
  • 2 cups whole milk
  • 4 large egg yolks
  • 0.5 cup sugar
  • 0.25 cup cornstarch
  • 1 tsp vanilla bean paste or extract
  • 2 tbsp butter
Assembly & Glaze
  • 1 cup mini chocolate chips semi-sweet
  • 1 large egg for egg wash
  • 0.25 cup water for syrup
  • 0.25 cup sugar for syrup

Equipment

  • Stand Mixer
  • Saucepan
  • Baking sheet
  • Whisk
  • Pastry brush

Method
 

  1. In a stand mixer, combine warm milk, 1 tbsp sugar, and yeast. Let bloom for 10 mins.
  2. Add flour, salt, remaining sugar, and eggs. Mix on low until dough forms.
  3. Knead on medium speed while adding softened butter 1 tbsp at a time. Knead 10 mins until smooth and elastic.
  4. Place dough in greased bowl, cover, and let rise 1.5-2 hours (or overnight in fridge).
  5. Make custard: Whisk yolks, sugar, and cornstarch. Heat milk and vanilla until simmering.
  6. Temper eggs with hot milk, then pour back into pan. Cook whisking constantly until thickened and boiling.
  7. Remove from heat, whisk in butter. Cover with plastic wrap directly on surface and chill completely.
  8. Roll dough into large rectangle. Spread cold custard on half. Sprinkle with chocolate chips.
  9. Fold dough over filling. Cut into 1.5-inch strips. Place on baking sheet.
  10. Let rise again for 45-60 mins. Preheat oven to 375°F (190°C).
  11. Brush with egg wash. Bake 15-20 mins until golden.
  12. Boil water and sugar for syrup. Brush hot pastries with syrup immediately after baking.

Notes

Chilling the dough overnight makes it much easier to handle and improves flavor.