Chocolate Chip Vanilla Brioche

Chocolate chip vanilla custard brioches bring together soft buttery dough kissed with sweet pastry cream and pockets of melty chocolate in every bite. This recipe is my ultimate comfort bake for lazy weekends or special brunches when you really want something that feels homemade and decadent. Just a bit of patience gives you bakery-level results at home.

The first time I brought a platter of these to a family breakfast they disappeared before the coffee finished brewing. Now they are a go-to request for celebrations and cozy afternoons.

Ingredients

• All purpose flour: Gives the dough strength and softness. Choose a high quality unbleached flour for the best flavor and crumb.
• Granulated sugar: Sweetens both the dough and custard. Stick with white sugar so nothing overpowers the vanilla notes.
• Active dry yeast: Ensures the dough rises for that traditional pillowy texture. Always check your yeast is fresh for the best lift.
• Salt: Balances sweet flavors. If your butter is salted, use just a pinch.
• Warm milk: Helps activate the yeast and also keeps the dough extra tender. Whole milk is best for richness.
• Eggs: Make the dough plush and add richness in the custard. Use fresh large eggs for best results.
• Unsalted butter: Creates a melt-in-your-mouth crumb and glossy finish. Let it soften fully so it incorporates smoothly.
• Whole milk (custard): Essential for custard that’s creamy, not runny. Buy the best quality milk you can.
• Egg yolks: Create a luscious, silky texture in the custard. Save the whites for breakfast omelets.
• Granulated sugar (custard): Sweetens and helps thicken the pastry cream.
• Cornstarch: Sets the custard without making it heavy.
• Pure vanilla extract: Delivers that signature warm floral aroma. Avoid imitation if possible.
• Chocolate chips: Bring pockets of gooey chocolate. Prefer dark or semi-sweet chips for balance. Coarsely chop for a rustic feel.
• Egg plus milk (egg wash): Makes a deep glossy finish.

Step-by-Step Instructions

Activate the Yeast:

In a small bowl, combine the warm milk and yeast. Let this mixture stand for about ten minutes until you see a thick foam. This means your yeast is alive and working; if not, start over with a new packet.

Mix Dry Ingredients:

In a large mixing bowl, stir together the flour, sugar, and salt so the flavors distribute evenly.

Incorporate Wet Ingredients:

Add the eggs and bubbly yeast mixture to the dry ingredients. Mix with a wooden spoon or dough hook until a sticky shaggy dough forms. Scrape down the bowl to catch any stray flour.

Knead the Dough:

If using a stand mixer, knead on medium-low, scraping the bowl as needed. As the dough comes together, add the softened butter, a spoonful at a time, keeping the mixer running. Once all the butter is in, knead for another ten minutes. The dough should look glossy, feel soft, and stretch without tearing.

First Rise:

Transfer the dough to a lightly oiled bowl and cover tightly. Place it somewhere warm. Draft-free is best. Let the dough rise for an hour and a half to two hours until it has doubled in size. This slow rise is where the magic happens.

Make Custard:

While the dough rises, gently heat milk in a saucepan until it just starts to steam. In another bowl, whisk egg yolks, sugar, and cornstarch. When the milk is hot, slowly pour a little into the yolks, whisking the whole time. This tempers the eggs so they do not scramble. Pour this back into the saucepan and cook over medium heat, whisking until the mixture thickens into creamy custard. It should hold shape on a spoon. Remove from heat, stir in the butter and vanilla, and then press plastic wrap right onto the surface to avoid a skin. Formed custard must be cooled to room temperature before using.

Roll Out Dough:

Place the risen dough onto a floured surface. Gently pat it into a rectangle. Use a rolling pin to make it about twelve by sixteen inches. Be gentle to keep the air bubbles.

Spread Custard:

Take the cooled custard and spread it evenly on one half of the rectangle. Make sure to cover right to the edges for even flavor.

Add Chocolate:

Sprinkle chocolate chips or chopped chocolate generously over the custard. Try to distribute evenly for chocolate in every bite.

Fold and Cut:

Fold the plain half of the dough over the custard side and press gently to seal. Using a sharp knife or pizza wheel, cut the dough into strips that are roughly even in width.

Second Rise:

Arrange the filled strips spaced apart on a parchment-lined baking sheet. Loosely drape with a kitchen towel. Let them rise again for another thirty to forty-five minutes. They should puff noticeably.

Egg Wash:

Whisk together an egg and a splash of milk. Brush this gently over each strip. This is what makes the tops deep golden and shiny.

Bake:

Preheat your oven, then bake the brioche strips for around fifteen to eighteen minutes until they look golden, puffed, and firm. The chocolate may peek out and bubble at the edges.

Cool and Enjoy:

Let the pastries cool for at least ten minutes so the custard sets before eating. If you want an extra shine, brush with a little syrup right as they come out of the oven.

Vanilla custard is my favorite part, and sneaking a spoonful when no one is watching is a family tradition. This recipe reminds me of cozy mornings when the smell of bread and chocolate filled the whole kitchen.

Storage Tips

To keep brioches soft, line a container with paper towels and store them covered at room temperature for up to two days. If making them ahead or baking in bulk, allow the pastries to cool completely. Then wrap each individually in plastic or foil; freeze up to a month. Thaw at room temperature and warm gently in the oven to restore their pillowy texture.

Ingredient Substitutions

If you do not have whole milk, try a combination of half and half plus water for extra creaminess. In a pinch, bread flour makes a slightly chewier brioche but still works well. For the filling, mini chocolate chips will scatter more evenly. If you want a nutty touch, a light sprinkle of toasted chopped hazelnuts is delicious.

Serving Suggestions

Serve these warm with coffee for the best breakfast treat. They also work beautifully as a brunch centerpiece topped with fresh berries. For a dessert twist, drizzle with dark chocolate ganache. Or split a cooled brioche strip and tuck in sliced strawberries for an extra special snack.

A Little History

Brioches are a classic French bakery staple known for their buttery soft crumb. The addition of vanilla custard makes this a hybrid between brioche and the beloved pain suisse or pain au chocolat. It is a true pastry lover’s mashup, blending the best of both worlds.

Indulge in these brioches to transform whatever moment you’re in—whether brunch or dessert—into a feast worth savoring.

Foire aux questions sur la recette

→ How do I ensure my brioche dough is soft and fluffy?

Make sure to knead the dough well, add the butter gradually, and let it rise until fully doubled in size for the softest texture.

→ Can I prepare the dough ahead of time?

Yes, the dough can be refrigerated overnight after the first rise, making it easy to assemble and bake the next day.

→ What’s the best way to prevent the custard from curdling?

Temper the egg yolks with warm milk by adding it slowly while whisking, and cook over medium heat, stirring constantly.

→ Can I use a different chocolate or add nuts?

Absolutely. Dark, milk, or white chocolate chips work well, and you can sprinkle in chopped nuts for added texture.

→ How should I store leftovers?

Keep cooled brioches in an airtight container at room temperature for up to two days, or refrigerate for extended freshness.