Chocolate Chip Vanilla Custard Brioches (Brioches Suisses)

If you’re craving a bakery-style treat that feels like a cozy hug and tastes like heaven, then pull up a chair, friend—you need these Chocolate Chip Vanilla Custard Brioches in your life. These aren’t your average brioches. Imagine soft, buttery dough spiraled with silky vanilla pastry cream and sprinkled with sweet little chocolate chips that melt into every fold. Now imagine biting into one while it’s still warm—fluffy, rich, and delicately sweet with those melty pockets of chocolate making you go “mmmm” after every bite.

These are the kind of pastries that make you close your eyes with joy. They’re a little indulgent, totally comforting, and surprisingly doable even if you’re not a seasoned baker. Trust me, you’re going to fall in love with the process and the results. This one’s a game-changer—whether you’re baking for brunch, gifting a homemade goodie, or just treating yourself to something magical on a lazy Sunday morning.

Why You’ll Love Pillow-Soft Custard Brioche Swirls with Chocolate Chip Bliss

Versatile: These are perfect for weekend breakfasts, brunch spreads, or sweet afternoon snacks. They dress up beautifully for company but also shine all on their own with a warm mug of tea or coffee.

Budget-Friendly: You likely have most of the ingredients already on hand—flour, eggs, milk, butter, sugar, and a bit of chocolate. It’s bakery quality without the price tag.

Beginner-Friendly: Don’t let the swirls fool you—this recipe walks you through every step in an easy, stress-free way. Even if you’ve never made brioche, you’ll feel like a baking star.

Customizable: Want to swap the chocolate chips for chopped hazelnuts or drizzle on some icing? Go for it. These beauties are totally adaptable to your cravings.

Crowd-Pleasing: These never last long. Everyone from toddlers to grandparents will swoon over the soft bread, creamy custard, and melty chocolate. They’re just that lovable.

Ingredients in Pillow-Soft Custard Brioche Swirls

Brioche Dough

The buttery, enriched base that gives these buns their pillowy texture. Think of it as the tender, lightly sweet vehicle for all the custard and chocolate goodness. Made with flour, eggs, milk, butter, and just a hint of sugar.

Pastry Cream

This vanilla custard is smooth, luscious, and rich without being heavy. It soaks into the swirls as the brioches bake, making every bite creamy and irresistible. You’ll make this from scratch and feel very proud.

Chocolate Chips

Tiny gems of melty chocolate that get tucked inside the layers. They add just the right pop of indulgence without overpowering the custard. You can go dark, semi-sweet, or even milk chocolate.

Egg Wash

For that golden, glossy finish. A simple mix brushed on top before baking gives these brioches bakery-level beauty.

Instructions

Make the Pastry Cream

Heat your milk in a saucepan until just steaming. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the pan and cook until thickened. Stir in vanilla and butter, then let it cool completely.

Prepare the Brioche Dough

In a stand mixer or large bowl, combine flour, sugar, yeast, and salt. Add eggs and warm milk, mixing until a sticky dough forms. Gradually add softened butter and knead until smooth and elastic. Let the dough rise until doubled in size—it’s worth the wait!

Roll and Fill the Dough

Roll out the dough into a large rectangle. Spread a generous layer of pastry cream all over the surface. Sprinkle with chocolate chips, pressing them in gently so they stay put.

Shape the Brioches

Fold the dough in half lengthwise, gently pressing to seal. Cut into even strips and twist each strip into a swirl or roll. Place them on a lined baking sheet with space between each one.

Let Them Rise Again

Cover loosely with a towel and let the brioches rise a second time until puffy and doubled.

Brush and Bake

Preheat your oven. Brush the tops of the brioches with egg wash, then bake until golden brown and fragrant, with chocolate peeking out from the spirals.

Cool and Devour

Let them cool slightly before digging in (if you can wait!). Enjoy warm for maximum gooeyness

How to Serve Pillow-Soft Custard Brioche Swirls

These are delightful on their own, but here are a few ideas to make them shine even more:

• With Coffee or Tea: Serve warm with a latte, cappuccino, or earl grey tea for a cozy treat.
• Dusted with Powdered Sugar: A light sprinkle before serving gives a bakery-fancy finish.
• With Fresh Berries: Add a handful of raspberries or sliced strawberries on the side for color and brightness.
• As a Dessert: Warm them slightly and serve with a scoop of vanilla ice cream for a brioche à la mode moment.

Presentation tip: Serve them on a wooden board or vintage platter lined with parchment for that charming, rustic bakery look.

Additional Tips

• Make-Ahead Magic: You can prep the dough the night before and let it rise in the fridge for a slow fermentation that deepens flavor.
• Freeze for Later: Baked brioches freeze well! Just wrap tightly and reheat gently in the oven when ready to enjoy.
• Pastry Cream Shortcut: If you’re short on time, you can use store-bought vanilla pudding, but the homemade cream really elevates things.
• Flavor Swaps: Try orange zest in the custard, or a swirl of raspberry jam alongside the chocolate chips for a fruity twist.
• Kid-Friendly: Leave out the chocolate and add mini marshmallows for a fun take on brioche s’mores!

FAQ

Q1: Can I use instant yeast instead of active dry yeast?
A1: Absolutely! Just skip the proofing step and mix it right in with the flour.

Q2: How far in advance can I make the pastry cream?
A2: Up to 3 days! Just keep it chilled and covered in the fridge.

Q3: Can I make the dough by hand if I don’t have a stand mixer?
A3: Yes—it just takes some muscle! Knead for about 10–15 minutes until the dough becomes smooth and elastic.

Q4: Can I use dark chocolate instead of semi-sweet chips?
A4: Definitely. Dark chocolate adds a deeper richness—perfect if you prefer a less sweet finish.

Q5: How do I store leftovers?
A5: Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for 4. Reheat gently before serving.

Q6: Can I add nuts?
A6: Sure! Finely chopped hazelnuts or almonds would be a delicious crunchy addition.

Q7: What if I don’t have pastry cream—can I skip it?
A7: You could, but it’s really the heart of the recipe. If needed, substitute with a thick vanilla custard or pudding.

Q8: How do I get that perfect swirl shape?
A8: Chill the dough slightly after rolling and filling—it makes slicing and shaping much easier.

Q9: Can I make this recipe vegan?
A9: It’s tricky due to the eggs and dairy, but you could try using plant-based milk, butter, and a vegan custard alternative.

Q10: Do I need to glaze these with sugar syrup?
A10: Optional! A light sugar glaze gives extra shine and sweetness, but they’re fabulous even without it.

Conclusion

And there you have it—your very own batch of Chocolate Chip Vanilla Custard Brioches, warm from the oven and bursting with melt-in-your-mouth goodness. These golden beauties are a little indulgent, a lot comforting, and absolutely worth every bite. Whether you’re enjoying them as a special weekend breakfast, a sweet afternoon pick-me-up, or a cozy dessert, they bring that perfect touch of homemade magic to your day.

Trust me, once you make these, they’ll become a cherished favorite in your baking rotation. You might even find yourself sneaking one more bite before they’ve had a chance to cool completely—don’t worry, I won’t judge. Now grab a cup of something warm, tear into that fluffy, custard-filled center, and enjoy the sweet satisfaction of baking something truly special. You’ve earned it.

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