Chocolate Chip Vanilla Custard Brioches

There’s something undeniably comforting about the smell of freshly baked brioche wafting through your kitchen. But when you combine that soft, buttery dough with a silky vanilla custard and a sprinkle of mini chocolate chips, you get a breakfast treat that’s nothing short of extraordinary. These Chocolate Chip Vanilla Custard Brioches, also known as Pains Suisses, are small indulgences that make every morning feel like a special occasion.

Perfect for weekend breakfasts, brunch with friends, or even a homemade gift, these brioches are a crowd-pleaser. Each bite gives you the delicate flakiness of classic French brioche, a creamy, vanilla-scented custard center, and a hit of chocolate that adds just the right touch of sweetness.

If you’ve ever admired the elegant pastries at a French bakery and wondered if you could make them at home, this recipe proves you absolutely can. With step-by-step instructions, tips for perfect custard, and guidance for shaping the brioches, you’ll be serving up bakery-quality pastries in your own kitchen.

Why You’ll Love These Chocolate Chip Vanilla Custard Brioches

• Soft, buttery brioche dough that’s light, fluffy, and rich in flavor.
• Silky vanilla custard filling adds a creamy center that balances the sweetness.
• Mini chocolate chips for a hint of chocolate in every bite.
• Perfect size for individual servings or sharing with family and friends.
• Beautiful presentation—perfect for brunch tables, parties, or holiday mornings.
• Versatile for making ahead—can be chilled or frozen before baking.

These brioches are more than just breakfast; they’re a statement. With a golden exterior, delicate custard, and chocolate that melts just enough, they turn an ordinary morning into something unforgettable.

Ingredients Breakdown

Yield: 8 brioches
Prep Time: 8 hours (includes resting and chilling time)
Cook Time: 12 minutes

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
• 2/3 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
• 2 egg yolks
• 1/4 cup (50g) sugar
• 3 Tablespoons (20g) cornstarch
• 1 Tablespoon all-purpose flour

For the Filling and Brushing

• 3/4 cup (120g) mini chocolate chips
• 1/4 cup (50g) sugar
• 1/4 cup (50 ml) water
• 1 large egg + 1 yolk, beaten

Tools & Equipment Needed

To ensure your brioches turn out perfectly, have these tools ready:

• Stand mixer with paddle attachment (or hand mixer if preferred)
• Medium mixing bowls
• Whisk
• Saucepan for custard
• Rolling pin
• Baking sheet lined with parchment paper
• Sharp knife or bench scraper
• Plastic wrap or cling film
• Pastry brush

Using the right tools helps achieve smooth dough, well-set custard, and evenly shaped brioches.

Step-by-Step Instructions

1. Prepare the Brioche Dough

Mix dry ingredients and yeast:
In a stand mixer bowl fitted with a paddle attachment, combine 2 cups + 1 Tbsp (250g) all-purpose flour, 2 Tbsp sugar, 1 tsp salt, and 10g crumbled fresh yeast. Make sure sugar and salt do not directly contact the yeast. Mix briefly.

Add eggs and knead:
Add 3 beaten eggs (150g). Knead for 2–3 minutes at medium speed until the dough is strong and thick.

Incorporate butter:
Add 2/3 cup (165g) softened butter in small additions while the mixer runs at medium speed. Continue kneading for about 20 minutes until the dough is smooth, dense, and slightly sticky. This long kneading ensures a soft, airy brioche texture.

First rise:
Transfer the dough to a clean bowl, cover with plastic wrap, and let it rise in a warm room for about 2 hours or until doubled in size.

Chill and rest:
Flatten the dough into a thick rectangle, wrap in plastic wrap, and refrigerate for about 40 minutes (or up to 2 hours). Optionally, freeze for 20 minutes to make it easier to handle.

2. Make the Vanilla Custard (Crème Pâtissière)

Heat milk and butter:
In a medium saucepan, combine 1 cup + 2 tsp (25 cl) whole milk and 1 tsp butter. Split and scrape seeds from 1 vanilla pod, adding both seeds and pod to the milk. Heat gently until it begins to bubble.

Prepare egg mixture:
In a separate bowl, whisk 2 egg yolks with 1/4 cup (50g) sugar. Add 3 Tbsp (20g) cornstarch and 1 Tbsp flour. Whisk until smooth.

Combine milk and egg mixture:
Remove the vanilla pod from the milk. Slowly pour hot milk over the egg mixture in several additions, whisking constantly to prevent curdling.

Cook custard:
Return mixture to the pan over low-medium heat. Whisk continuously until it thickens. Transfer to a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill until ready to use.

3. Assemble the Brioches

Roll out the dough:
Remove chilled dough from fridge. On a parchment-lined surface, roll into a rectangle approximately 8×12 inches (40×30 cm).

Spread custard and chocolate:
Spread chilled custard over half the dough lengthwise. Sprinkle 3/4 cup (120g) mini chocolate chips over the custard, gently pressing with a rolling pin to ensure they adhere.

Fold and shape:
Fold the empty side of the dough over the custard-covered side. Press gently to remove air bubbles, then smooth the top with a rolling pin.

Cut rectangles:
Using a sharp knife, cut the folded dough into 8 equal rectangles, each about 1–1.5 inches (3–4 cm) wide. Place on a prepared baking sheet lined with parchment paper, leaving space between brioches.

Second rise:
Cover with plastic wrap and allow brioches to rise for 2 hours until puffed.

4. Prepare Syrup and Bake

Make syrup:
In a small saucepan, combine 1/4 cup sugar and 1/4 cup water. Heat until sugar dissolves completely. Let cool.

Brush and bake:
Brush brioches with the beaten 1 egg + 1 yolk mixture. Bake in a preheated oven at 350°F (180°C) for 10–12 minutes until golden brown.

Glaze:
Remove from oven and brush warm brioches with syrup immediately. Cool completely before serving.

Tips & Variations

Tips for Perfect Brioches

• Ensure butter is softened but not melted for proper incorporation.
• Knead the dough long enough for elasticity; this prevents dense brioches.
• Press custard gently into dough to avoid leakage.
• Use a serrated knife for clean, even cuts.

Variations

• Nutty version: Add finely chopped almonds or hazelnuts to the custard.
• Fruit twist: Add raspberries or blueberries with chocolate chips.
• Chocolate glaze: Drizzle melted chocolate over baked brioches instead of syrup.
• Mini brioches: Reduce size for bite-sized breakfast treats.

Flavor Profile & Texture

• Texture: Soft, airy, and slightly buttery dough with creamy custard centers.
• Flavor: Sweet custard, rich brioche, and a subtle chocolate touch.
• Visual appeal: Golden, glossy tops with visible chocolate chips and smooth custard layers.

Nutritional Overview (Per Brioche)

Estimated values per serving:

• Calories: 310 kcal
• Protein: 6g
• Carbohydrates: 40g
• Fat: 15g
• Saturated Fat: 9g
• Sugar: 18g
• Fiber: 2g
• Cholesterol: 70mg
• Sodium: 120mg

These brioches are indulgent yet perfectly portioned for breakfast or a snack.

Make-Ahead & Storage Tips

• Dough prep: Chill or lightly freeze dough before baking for easier handling.
• Custard: Can be made a day ahead and kept refrigerated.
• Baked brioches: Store in an airtight container for up to 2 days.
• Freezing: Wrap individually and freeze for up to 2 months. Reheat gently in the oven before serving.

FAQs

1. Can I use dry yeast instead of fresh yeast?
Yes, substitute 1 tsp dry yeast for 10g fresh yeast, activating it in warm milk first.

2. Can I make these brioches without a stand mixer?
Yes, but knead by hand for 25–30 minutes to achieve the same elasticity.

3. Can I make custard ahead of time?
Absolutely. Prepare custard up to 24 hours in advance and keep refrigerated.

4. How do I prevent custard from leaking during baking?
Chill custard and dough well; avoid overfilling and seal dough edges tightly.

5. Can I use chocolate chunks instead of mini chips?
Yes, but distribute evenly to prevent heavy chocolate from sinking during baking.

Cooking Timeline (At a Glance)

Step	Time
Dough Prep & First Rise	2 hours
Dough Chilling	40 min–2 hours
Custard Prep	15–20 minutes
Assembly & Second Rise	2 hours
Baking	10–12 minutes
Cooling & Glazing	15 minutes
Total	~8 hours 12 minutes

Serving Suggestions

• Serve slightly warm for breakfast or brunch.
• Pair with a cup of coffee or tea.
• Arrange on a decorative platter for special occasions or gifting.

Pro Baking Tips

• Use room-temperature ingredients for even mixing.
• Press custard gently into dough to maintain structure.
• Chill dough between stages for easier handling.
• Brush with egg wash for a shiny, golden finish.

Storage & Freezing Guide

• Room temperature: Airtight container for 1–2 days.
• Refrigeration: Up to 4 days.
• Freezing: Wrap individually in plastic and foil, freeze up to 2 months. Bake or reheat before serving.

Ingredient Spotlight

Fresh Yeast

Fresh yeast provides superior rise and tenderness compared to dry yeast. Keep refrigerated and use within the expiry for best results.

Vanilla Custard

The custard adds a creamy, flavorful filling. Scrape the seeds from a real vanilla pod for authentic taste and aroma.

Expanded Conclusion

These Chocolate Chip Vanilla Custard Brioches (Pains Suisses) transform any morning into a bakery-worthy experience. Soft, buttery layers, silky custard, and chocolate chips make them irresistible. With careful steps for dough, custard, and assembly, even home bakers can create a French pastry masterpiece.

Perfect for family breakfasts, brunches, or gifting, these brioches are a treat that everyone will love. Bake, share, and savor every bite—you’ll find these pastries quickly becoming a favorite tradition in your kitchen.

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