Description
These Chocolate Chip Vanilla Custard Brioches are soft, buttery French pastries filled with luscious vanilla custard and studded with mini chocolate chips. Perfect as a decadent breakfast treat or a delightful dessert, they combine a tender brioche dough enriched with eggs and butter, a creamy custard center, and a subtle vanilla aroma, baked to golden perfection and optionally dusted with powdered sugar for a touch of elegance.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast
- 1 tsp salt
- 4 large eggs, room temperature
- ½ cup whole milk, warm
- ¾ cup unsalted butter, softened and cubed
- 1 tsp vanilla extract
Filling and Topping
- 1 cup mini chocolate chips
- 1 ½ cups vanilla custard (store-bought or homemade)
- 1 egg (for egg wash)
- Powdered sugar (optional, for dusting)
Instructions
- Mix Ingredients: In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt. Add the eggs and warm milk, mixing on low speed until a sticky dough forms.
- Incorporate Butter and Vanilla: Gradually add the softened butter and vanilla extract, mixing until fully incorporated and the dough becomes smooth and elastic.
- First Rise: Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Fold in Chocolate Chips: Punch down the dough gently and fold in the mini chocolate chips evenly throughout.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours or overnight to firm up.
- Divide and Fill: After chilling, divide the dough into 12 equal portions. Flatten each piece slightly, place a spoonful of vanilla custard in the center, and carefully seal the edges around it to form a ball.
- Second Rise: Place each filled dough ball seam-side down into a greased muffin tin or brioche mold. Cover and let rise again for 45 to 60 minutes until puffy.
- Preheat Oven and Egg Wash: Preheat the oven to 350°F (175°C). Brush the tops of the brioches with beaten egg to achieve a shiny, golden crust.
- Bake: Bake the brioches for 20 to 25 minutes until golden brown and cooked through.
- Cool and Serve: Let the brioches cool slightly before serving. Optionally, dust with powdered sugar for an elegant finish.
Notes
- For homemade custard, prepare it ahead of time and chill before filling to achieve optimal consistency.
- If using store-bought custard, ensure it is thick enough to hold its shape during baking to prevent leaks.
- You can substitute mini chocolate chips with chopped dark chocolate for a richer flavor or omit chocolate chips for a classic vanilla custard brioche.
- Ensure dough is fully chilled before shaping to make handling easier and improve texture.
- Brioches are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
