Chocolate Chip Vanilla Custard Brioches

Chocolate chip vanilla custard brioches always spark excitement in my kitchen because they transform simple breakfast into a bakery-style treat. These pillowy pastries with silky vanilla cream and melty chocolate are pure comfort but deliver a little luxury in each bite.

I remember the first time I made these for Sunday brunch. My family walked in with sleepy eyes and I will never forget how their faces lit up when they smelled that sweet bread baking. Now they are a most-requested weekend favorite.

Ingredients

• All purpose flour: gives that pillowy bread texture
• Granulated sugar: makes the dough and filling just sweet enough
• Active dry yeast: ensures your dough will rise light and fluffy. Make sure your yeast is fresh for best results
• Salt: balances flavors and prevents blandness. I use fine sea salt
• Warm milk: helps activate the yeast and adds richness. Use whole milk room temp for the best rise
• Eggs: create structure and golden color in the brioche
• Unsalted butter: is softened for easy incorporation and the best flavor
• Whole milk (for custard): yields extra creamy pastry cream
• Egg yolks: thicken the custard and give a golden color
• Cornstarch: ensures the custard is silky smooth. Sift it to avoid lumps
• Vanilla extract: provides true depth in the custard. Go for real extract if possible
• Chocolate chips: for just the right amount of gooey chocolate in every bite. Choose a good-quality dark or milk chocolate
• Egg and milk (for wash): give that shiny irresistible bakery crust

Instructions

Prepare the Brioche Dough:

In a small bowl add the warm milk and sprinkle yeast over the top. Let this rest for about ten minutes until you see a foamy surface which means the yeast is alive. In a large bowl whisk together the flour granulated sugar and salt until fully combined. Add the eggs and the activated yeast mixture to the dry ingredients and mix everything until a soft sticky dough forms. Begin kneading the dough either with your hands or with a stand mixer fitted with a hook. Once the dough holds together but is still shaggy add the softened butter a piece at a time kneading as you go. Continue mixing for about ten minutes until the dough becomes smooth soft and only slightly tacky. Lightly grease a clean bowl and place the dough inside. Cover with plastic wrap and set it in a warm spot to rise for at least one and a half hours or until double in size.

Make the Vanilla Custard:

Pour the milk into a medium saucepan and set it over medium heat. Warm until it steams but avoid letting it boil. In a separate bowl whisk together the egg yolks sugar and sifted cornstarch until no lumps remain. Gently pour in some of the hot milk into the eggs while whisking non stop. This slows down the temperature change so the eggs do not scramble. Pour the tempered egg mixture back into the saucepan. Cook over medium heat stirring constantly with a whisk or spatula. The custard will thicken after a couple of minutes. When it reaches a smooth creamy consistency remove it from the heat. Stir in the butter and vanilla extract until fully blended. Transfer the custard to a bowl and press plastic wrap onto the surface to prevent skin from forming. Chill until completely cool.

Assemble the Brioches:

After the dough has doubled transfer it to a lightly floured surface. Use a rolling pin to roll the dough into a rectangle about twelve by sixteen inches. Spread the cooled custard evenly over one half of the dough rectangle all the way to the edges. Sprinkle chocolate chips over the custard for even coverage and chocolate in every bite. Fold the dough in half lengthwise to cover the filling and gently press to seal. Cut the dough into strips using a very sharp knife so you get neat edges. Place the strips spaced apart on a parchment lined baking sheet. Drape with a clean towel and allow them to rise a second time for about forty minutes until puffed.

Bake the Brioches:

Heat your oven to three hundred fifty degrees Fahrenheit. In a small bowl whisk the egg and milk and lightly brush over the top of each brioche for a shiny crust. Bake the pastries for about fifteen to eighteen minutes until they turn a deep golden color and the kitchen smells like heaven. Let them cool just enough so the custard inside thickens but they are still warm and irresistibly soft.

For me chocolate chips are the real star. I love the surprise of melty bittersweet chocolate against gently sweet custard. My youngest always sneaks a few extra from the bowl while assembling and it turns baking these into the most joyful little mess.

Storage Tips

Let brioches cool before storing. Keep them in an airtight container at room temperature for up to two days or wrap well and freeze for longer. To reheat thaw and warm briefly in the oven to revive their soft crumb and melt the chocolate inside again

Ingredient Substitutions

You can use bread flour for chewier texture though I prefer the classic pastry soft feel. Swap out the chocolate for raisins for a twist or use sliced almonds for crunch. Lactose free milk also works both in the dough and custard if needed

Serving Suggestions

Serve these pastries slightly warm with morning coffee or as a lovely dessert at brunch. Dust with a touch of powdered sugar for a classic French bakery look. Pair with fresh berries if you want a burst of tartness with the sweetness

Cultural and Historical Context

Brioche suisse is a French classic most often found in bakeries in Paris. Traditionally enjoyed for breakfast or as a snack children and adults both love them for their silky custard and golden dough. Bringing them home adds a little European magic to ordinary mornings

Seasonal Adaptations

In summer substitute lemon zest in the custard for a bright flavor. During holidays add a pinch of cinnamon to the dough. Use chopped seasonal fruit like cherries or apricots in place of chocolate for spring and summer twists

Success Stories

I have made these brioches for birthday brunches baby showers and even as teacher gifts. They have consistently wowed everyone and are always the first treats to disappear at a gathering

Freezer Meal Conversion

Once baked and cooled freeze brioches on a tray then pack into freezer bags. Thaw overnight and warm in a low oven. For best freshness frost or dust with sugar only after reheating

Every batch of these is a celebration in my house. Try them once and they may just become your signature brunch pastry.

Recipe Q&A

→ What makes brioche dough unique?

Brioche dough uses eggs and butter for a soft, fluffy texture and subtle sweetness unlike regular bread.

→ How do I know when the dough has risen enough?

The dough should double in size and feel airy to the touch after the first rise, usually about 1.5 to 2 hours.

→ Can I make the custard in advance?

Yes, the vanilla custard can be prepared ahead and chilled. Cover with plastic wrap touching the surface to prevent skin.

→ What type of chocolate chips work best?

Semi-sweet or dark chocolate chips complement the sweet, creamy custard and buttery brioche well.

→ How do I store leftover brioches?

Keep brioches in an airtight container at room temperature for up to two days, or freeze individually wrapped.

→ Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used in equal amounts and does not need to be activated in warm milk first.