Chocolate Chip Vanilla Custard Brioches (Print View)
Tender brioche pastry filled with smooth vanilla custard and rich chocolate chips, golden baked and soft.
# What You'll Need:
→ Brioche Dough
01 -
3 1/2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
2 1/4 teaspoons active dry yeast
04 -
1/2 teaspoon salt
05 -
1/2 cup warm milk
06 -
2 large eggs
07 -
1/2 cup unsalted butter, softened
→ Vanilla Custard (Pastry Cream)
08 -
1 cup whole milk
09 -
2 egg yolks
10 -
1/4 cup granulated sugar
11 -
2 tablespoons cornstarch
12 -
1 teaspoon vanilla extract
13 -
1 tablespoon unsalted butter
→ Filling
14 -
1/2 cup chocolate chips
→ Egg Wash
15 -
1 large egg
16 -
1 tablespoon milk
# Directions:
01 -
In a small bowl, combine warm milk and active dry yeast. Let stand for 5 to 10 minutes until foamy.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add eggs and the activated yeast mixture. Stir until a sticky dough forms.
03 -
Knead the dough by hand or in a mixer with a dough hook. Gradually add softened butter, one piece at a time, kneading continuously for about 10 minutes until the dough is smooth and elastic.
04 -
Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
05 -
Heat milk in a saucepan over medium heat until steaming. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour a little hot milk into the egg mixture while whisking to temper. Return the mixture to the saucepan, cook over medium heat, stirring until thickened. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover surface with plastic wrap, and cool completely.
06 -
On a floured surface, roll out risen dough to a 12 by 16-inch rectangle. Evenly spread cooled vanilla custard over one half of the rectangle.
07 -
Distribute chocolate chips evenly over the custard layer.
08 -
Fold dough lengthwise to cover filling. Slice with a sharp knife or pastry cutter into 8 to 10 equal strips.
09 -
Arrange strips on a parchment-lined baking sheet with space between. Cover with a towel and let rise for 30 to 45 minutes.
10 -
Preheat oven to 350°F. Beat egg with milk in a small bowl. Gently brush the tops of the brioches with egg wash.
11 -
Bake in preheated oven for 15 to 18 minutes until golden brown and risen.
12 -
Let baked pastries cool slightly on a wire rack before serving.
# Notes:
01 -
If your kitchen is cool, allow extra time for dough to rise fully and develop its delicate crumb.