Description
These Chocolate Chip Vanilla Custard Brioches—also known as Brioches Suisses—are the ultimate French bakery dream come true. Buttery, soft brioche envelopes a silky-smooth vanilla pastry cream and melty chocolate chips, finished with a glossy syrup glaze. They’re fluffy, creamy, indulgent, and totally irresistible. Perfect for brunch, dessert, or a fancy morning coffee date. #BriocheSuisses #FrenchBakeryAtHome #CustardFilledBrioche #ChocolateLoversDelight #WeekendBaking
Ingredients
Scale
For the brioche dough:
- 2 cups + 1 tablespoon (250g) all-purpose flour
- 2 tablespoons (30g) sugar
- 1 teaspoon salt
- 0.35 ounces (10g) fresh yeast, crumbled
- 3 eggs (150g), beaten
- ⅔ cup (165g) unsalted butter, softened and diced
For the vanilla custard (pastry cream):
- 1 cup + 2 teaspoons (25 cl) whole milk
- 1 teaspoon butter
- 1 vanilla pod, seeds scraped
- 2 egg yolks
- ¼ cup (50g) sugar
- 3 tablespoons (20g) cornstarch
- 1 tablespoon all-purpose flour
For the filling and brushing:
- ¾ cup (120g) mini chocolate chips
- ¼ cup (50g) sugar
- ¼ cup (50 ml) water
- 1 large egg + 1 yolk, beaten (for brushing)
Instructions
- Make the brioche dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Add the crumbled yeast and beaten eggs. Mix until the dough begins to come together.
- Gradually add the diced, softened butter and continue kneading until the dough becomes smooth, elastic, and slightly sticky. This may take 10–15 minutes. Cover the bowl with a damp cloth and let rise in a warm place until doubled in size.
- Prepare the vanilla custard: In a saucepan, heat the milk, butter, and vanilla seeds (along with the pod for extra flavor) until just simmering. Remove from heat.
- In a bowl, whisk the egg yolks with sugar until pale. Add cornstarch and flour, whisking until smooth. Gradually pour the hot milk mixture into the yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened into a smooth custard. Remove the vanilla pod and cool completely.
- Assemble the brioches: Roll the risen brioche dough out into a rectangle about ¼ inch thick. Spread the cooled custard evenly over half of the rectangle. Sprinkle with mini chocolate chips. Fold the dough over to cover the filling and gently press to seal.
- Cut into even strips and place on a baking sheet lined with parchment paper. Cover and let rise until puffy, about 30–45 minutes.
- Brush and bake: Preheat the oven to 350°F (180°C). Brush the tops of the brioches with the beaten egg mixture. Bake for 15–20 minutes, or until golden brown and set.
- Make the syrup: In a small saucepan, combine the sugar and water. Bring to a boil, then simmer for a few minutes until slightly thickened. Remove from heat.
- Once the brioches are out of the oven, brush the warm pastries with the syrup for a beautiful glossy finish.
- Serve warm or at room temperature. Enjoy!
Notes
- You can make the dough the night before and proof it in the fridge for a slow rise—it enhances the flavor.
- If using dry yeast instead of fresh, use 1 packet (7g) and activate it in a bit of warm water first.
- Let the custard cool completely before spreading to avoid melting the dough.
- Use high-quality vanilla and chocolate chips for the best flavor payoff.
- Store leftovers in an airtight container for up to 2 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 brioche
- Calories: 320
- Sugar: 14g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg