Chocolate Chip Vanilla Custard Brioches (Print Version)
# Ingredients:
→ Brioche Dough
01 -
250g all-purpose flour
02 -
30g sugar
03 -
1 teaspoon salt
04 -
10g fresh yeast, crumbled
05 -
150g eggs, beaten
06 -
165g unsalted butter, softened and diced
→ Vanilla Custard (Pastry Cream)
07 -
250ml whole milk
08 -
1 teaspoon butter
09 -
1 vanilla pod
10 -
2 yolks
11 -
50g sugar
12 -
20g cornstarch
13 -
1 Tablespoon all-purpose flour
→ Filling and Brushing
14 -
120g mini chocolate chips
15 -
50g sugar
16 -
50ml water
17 -
1 large egg + 1 yolk, beaten
# Instructions:
01 -
In the bowl of a stand mixer with a paddle attachment, combine the flour, sugar, salt, and crumbled yeast, ensuring the salt and sugar don’t touch the yeast directly. Mix briefly. Add the beaten eggs and knead at medium speed for 2-3 minutes until the dough is strong and thick. Gradually add the diced softened butter while kneading at medium speed. Continue kneading for about 20 minutes until the butter is fully incorporated and the dough becomes dense, smooth, and slightly sticky. Transfer the dough to a clean bowl, cover with cling film, and let it rise in a warm room for about 2 hours or until doubled in size.
02 -
Flatten the risen dough into a rectangle, wrap it in cling film, and refrigerate for at least 40 minutes (up to 2 hours). Then, freeze for 20 minutes to firm the dough for easier handling.
03 -
In a saucepan over medium heat, warm the milk and butter and add the vanilla pod with its grated seeds. Meanwhile, whisk egg yolks with sugar in a separate bowl. Combine the flour and cornstarch with the egg mixture, whisking until smooth. Once the milk starts bubbling, remove the vanilla pod and gradually add the hot milk to the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over low-medium heat, whisking constantly until it thickens. Transfer the custard to a clean bowl, cover with cling film (pressing it directly onto the surface), and refrigerate until ready to use.
04 -
Roll out the chilled dough on a surface lined with parchment paper into a rectangle about 40x30 cm. Spread the vanilla custard over half of the dough, lengthwise. Sprinkle chocolate chips over the custard, and gently press them in using a rolling pin. Fold the plain side of the dough over the filled side, flatten with your hands to release any air bubbles, and gently roll to even out the surface.
05 -
Using a sharp knife, divide the dough into 8 equal rectangles, each about 3-4 cm wide. Arrange the pieces on a parchment-lined baking sheet, leaving adequate space between them. Cover with cling film and let rise for 2 hours.
06 -
In a small saucepan, heat the sugar and water until the sugar dissolves completely. Let the syrup cool.
07 -
Preheat the oven to 180°C (350°F). Brush the risen dough with the beaten egg and yolk mixture. Bake for 10-12 minutes or until golden brown to your preference. Remove from the oven and immediately brush the baked brioches with the prepared syrup. Allow them to cool completely before serving.