Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches bring together soft enriched dough and creamy vanilla custard for a bakery-style breakfast treat that always impresses. Whether it is weekend brunch or a special afternoon snack these decadent rolls disappear fast at my table and always make the kitchen smell like a Paris pâtisserie.

Ever since I made these for my aunt’s birthday brunch they have become an expected addition at every family celebration There is real joy in watching eyes light up when they see that golden swirl

Ingredients

• All purpose flour: gives a tender crumb for the brioche Use unbleached for best texture
• Sugar: adds sweetness and helps yeast rise Opt for fine baking sugar if available
• Fresh yeast: delivers the classic airy lift Check bakery counters or substitute with active dry
• Eggs: provide richness and color Choose large and free-range for golden hue
• Unsalted butter: softens crumb and boosts flavor Good European style butter makes a difference
• Whole milk: for velvet smooth pastry cream Use full fat for best results
• Vanilla pod: infuses deep natural flavor Split and scrape seeds for intensity
• Mini chocolate chips: scatter for even melting Use good dark or semisweet quality

Tips

Look for plump fresh vanilla beans and real European butter The richness shines through in every bite

Step-by-Step Instructions

Make Brioche Dough:

Combine flour sugar and salt in mixer with crumbled yeast Keep yeast and salt separate at first to prevent inhibiting fermentation Mix just to combine then add eggs Knead at medium speed for two to three minutes until slightly elastic

Add Butter Gradually:

Incorporate diced softened butter in small pieces while dough mixes at medium speed The dough will seem very sticky at first but keep mixing for around twenty minutes until it pulls away from the bowl and turns glossy dense and smooth

First Rise:

Transfer dough to a clean lightly greased bowl Cover with cling wrap Set in a warm draft free place Let rise for two hours or until doubled in size

Chill Dough:

Press dough into a rectangle Wrap in cling wrap Place in refrigerator at least forty minutes This step makes shaping easier and improves flavor For a plush crumb do not skip chilling

Prepare Vanilla Custard:

Heat milk and butter gently over medium heat Add split vanilla pod and seeds Allow to gently bubble Meanwhile whisk yolks with sugar until pale Then whisk in cornstarch and flour

Temper and Thicken:

Gradually pour hot milk into yolk mixture while whisking to prevent curdling Return mixture to the pan Stir constantly over low medium heat until thick and glossy Remove from heat scrape into clean bowl and press cling wrap directly on custard surface Chill well

Shape and Fill Brioches:

On parchment roll chilled dough into a large rectangle Spread half with cooled vanilla custard Sprinkle evenly with mini chocolate chips Gently press chips into custard with rolling pin Fold over the empty half Flatten gently with hands then rolling pin to seal

Cut and Second Rise:

Slice dough into eight even strips with a sharp knife Arrange spaced out on lined sheet Cover loosely Allow to rise two hours for light fluffy rolls

Make Syrup and Egg Wash:

Simmer sugar and water until clear cool completely Beat egg with extra yolk for glaze

Bake and Finish:

Brush rolls with egg wash Bake at three fifty degrees Fahrenheit for ten to twelve minutes until golden Brown is fine for extra flavor Immediately brush hot brioches with syrup Cool before serving

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Vanilla is my favorite here The seeds look so beautiful swirled into the custard and always remind me of baking with my grandmother who insisted on real vanilla pods for any special cake

Storage Tips

Once cooled store brioches in an airtight container at room temperature for up to one day For longer freshness refrigerate and gently rewarm in the oven to regain softness They also freeze well If freezing wrap each brioche in plastic and foil to avoid freezer burn then thaw at room temperature before serving

Ingredient Substitutions

If you cannot find fresh yeast use half a packet active dry yeast activated in a tablespoon of warm milk before adding to the dough For a twist substitute the vanilla pod with a teaspoon of quality vanilla paste Dairy free milk will set less firmly so if substituting increase cornstarch slightly Use high quality dark chocolate chopped finely if you have no chocolate chips

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Serving Suggestions

Serve these brioches slightly warm for the ultimate pastry shop experience They pair beautifully with café au lait or fresh berries At holidays I dust with extra powdered sugar or a touch of cocoa powder On special birthdays I drizzle a little melted chocolate on top just before serving

Cultural Note

Brioche is the classic French breakfast bread known for its rich buttery dough and versatile shape Adding pastry cream and chocolate transforms it into the style of a boulangerie treat you might see in Paris window displays The custard filling is reminiscent of crème pâtissière the base for many French pastries

Frequently Asked Questions

→ How do I ensure the brioche dough rises properly?

Let the dough rise in a warm, draft-free spot until doubled in size. Chilling after helps structure and flavor.

→ Can I prepare the vanilla custard in advance?

Yes, store the cooled custard covered in the fridge for up to two days. Whisk gently before using.

→ What type of yeast is best for this dough?

Fresh yeast yields a light, tender crumb. If using dry yeast, use about one-third the listed quantity.

→ How should I store finished brioches?

Once cool, keep brioches in an airtight container at room temperature. Best enjoyed within two days.

→ Can I freeze these pastries?

Yes. Wrap fully cooled brioches individually and freeze for up to one month. Thaw at room temperature.

→ Is it possible to substitute mini chocolate chips?

Chopped chocolate or chocolate pearls work well; distribute evenly across the custard layer.