Go Back

Chocolate Chip Vanilla Custard Brioches

Soft, buttery, and filled with creamy vanilla custard and melted chocolate chips — these Chocolate Chip Vanilla Custard Brioches are pure bakery perfection. They’re the kind of pastry that turns an ordinary morning into a cozy café experience. Each bite blends rich custard with a golden, fluffy brioche dough, making this recipe a must-try for anyone who loves sweet breakfast pastries or elegant homemade desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 brioches
Ingredients Method Notes

Ingredients
  

  • For the Brioche Dough:
  • 3 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet 2¼ tsp instant yeast
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup warm milk
  • ½ cup unsalted butter softened
  • For the Vanilla Custard:
  • 2 cups whole milk
  • 3 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • For the Filling:
  • ½ cup mini chocolate chips or chopped chocolate
  • 1 egg beaten (for brushing)
  • Powdered sugar for dusting

Method
 

  1. Make the Custard:
  2. Heat milk in a saucepan over medium heat until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually add warm milk, whisking constantly. Return mixture to the saucepan and cook, stirring, until thickened. Remove from heat, stir in vanilla and butter, then let cool completely.
  3. Prepare the Dough:
  4. In a large bowl, mix flour, sugar, yeast, and salt. Add eggs and milk, stirring to form a dough. Add softened butter gradually and knead for 8–10 minutes until smooth. Cover and let rise for 1–1½ hours until doubled in size.
  5. Shape and Fill:
  6. Roll the dough into a rectangle on a floured surface. Spread the cooled custard evenly and sprinkle with chocolate chips. Roll tightly into a log and slice into 8–10 pieces. Place in greased muffin tins or a baking pan.
  7. Second Rise:
  8. Cover and let rise for 30–40 minutes, until puffy and airy.
  9. Bake:
  10. Preheat oven to 350°F (180°C). Brush tops with beaten egg and bake for 20–25 minutes or until golden brown.
  11. Serve:
  12. Dust with powdered sugar and serve warm. Enjoy your soft, creamy, and chocolatey brioches!

Notes

  • Chill the custard before spreading — this prevents it from seeping out.
  • Substitute chocolate chips with chopped dark chocolate for a bolder flavor.
  • To store, keep brioches in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
  • Reheat briefly in the oven or microwave for that fresh-baked texture.