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Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches

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Wake up to these adorable Chocolate Chip Vanilla Custard Brioches, also known as ‘Pains Suisses’. Soft, creamy, and filled with mini chocolate chips, these brioches have everything you could want for a sweet breakfast or snack. Perfect for year-round indulgence or special occasions!

  • Total Time: 8 hours 12 minutes
  • Yield: 8 brioches

Ingredients

Scale

For the Brioche Dough:

  • 2 cups + 1 Tbsp (250g) all-purpose flour
  • 2 Tbsp (30g) sugar
  • 1 tsp salt
  • 0.35 oz (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 tsp (25 cl) whole milk
  • 1 tsp butter
  • 1 vanilla pod
  • 2 yolks
  • 1/4 cup (50g) sugar
  • 3 Tbsp (20g) cornstarch
  • 1 Tbsp 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

Instructions

  1. In a mixer bowl, combine flour, sugar, salt, and yeast, keeping yeast away from salt and sugar. Mix quickly.
  2. Add eggs and knead 2-3 minutes until dough becomes strong and thick.
  3. Incorporate diced butter gradually while kneading at medium speed. Continue until butter is fully incorporated and dough is dense, smooth, and slightly sticky (~20 minutes).
  4. Place dough in a bowl, cover, and let rise 2 hours until doubled.
  5. Flatten dough into a thick rectangle, wrap, and chill in fridge 40 minutes (or 2 hours if possible) or freeze 20 minutes.
  6. For custard: Heat milk and butter, add vanilla pod and seeds. Whisk yolks with sugar, then mix in flour and cornstarch. Gradually add hot milk to egg mixture. Return to pan over low-medium heat and whisk until thickened. Cover and chill.
  7. Remove dough from fridge, roll into 8×12 inch rectangle. Spread custard on half the dough, sprinkle chocolate chips, press lightly. Fold empty side over filled side, smooth, and cut into 8 rectangles.
  8. Place rectangles on baking sheet, cover, and let rise 2 hours.
  9. Prepare syrup: Boil sugar and water until dissolved. Let cool.
  10. Brush brioches with beaten egg and yolk. Bake at 350°F (180°C) for 10-12 minutes until golden. Brush with syrup immediately. Cool before serving.

Notes

  • Ensure yeast is fresh and crumbled properly.
  • Chill dough for easier handling and better layers.
  • Use good quality chocolate chips for best flavor.
  • Brioches are best eaten the same day but can be stored in an airtight container.
  • Author: Emma
  • Prep Time: 8 hours
  • Cook Time: 12 minutes
  • Category: Breakfast / Snack
  • Method: Baked
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://www.recipebyemma.com/chocolate-chip-vanilla-custard-brioches/