Looking for indulgent yet comforting breakfast ideas that will delight your taste buds and impress your guests? These Chocolate Chip Vanilla Custard Brioches are pillowy soft, decadently filled, and bursting with rich, creamy flavors. Perfect for weekend brunches or a sweet start to the day, this recipe blends classic French pastry with a modern twist.
Why This Brioche Recipe Is a Must-Try
Brioche is no ordinary bread—it’s a French staple known for its buttery richness and tender crumb. Add a creamy vanilla custard and a generous sprinkle of chocolate chips, and you have a breakfast pastry that rivals anything from a high-end bakery. Whether you’re exploring new breakfast ideas or planning a cozy brunch at home, this recipe is an irresistible winner.
Ingredients
For the Brioche Dough:
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3 ½ cups (440g) all-purpose flour
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¼ cup (50g) granulated sugar
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2 ¼ tsp (7g) instant dry yeast
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½ tsp salt
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3 large eggs (room temperature)
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½ cup (120ml) whole milk (lukewarm)
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½ cup (115g) unsalted butter (softened and cut into cubes)
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1 tsp pure vanilla extract
For the Vanilla Custard Filling (Crème Pâtissière):
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2 cups (500ml) whole milk
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½ cup (100g) granulated sugar
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4 large egg yolks
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3 tbsp (30g) cornstarch
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1 tbsp (15g) unsalted butter
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1 tbsp vanilla bean paste or 2 tsp vanilla extract
Other:
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¾ cup (130g) mini chocolate chips or chopped dark chocolate
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1 egg (for egg wash)
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Powdered sugar (for dusting, optional)
Kitchen Tools You’ll Need
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Stand mixer with dough hook
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Mixing bowls
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Whisk
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Saucepan
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Pastry brush
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Rolling pin
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Muffin tin or brioche molds
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Plastic wrap or clean kitchen towel
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Cooling rack
Step-by-Step Instructions
1. Make the Brioche Dough
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Activate the yeast (optional): If using active dry yeast, dissolve it in warm milk with a teaspoon of sugar and let it sit for 5–10 minutes until foamy.
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Mix dry ingredients: In the bowl of a stand mixer, combine flour, sugar, salt, and yeast (if using instant). Mix briefly.
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Add wet ingredients: Add eggs, vanilla, and milk to the dry mixture. Knead with the dough hook on medium speed until combined.
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Incorporate butter: Gradually add butter cubes one at a time while mixing. Continue kneading for 8–10 minutes until the dough is smooth and elastic.
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First proof: Transfer the dough to a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for 1.5–2 hours or until doubled in size.
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Chill the dough: For easier handling, refrigerate the risen dough for at least 1 hour or overnight.
2. Prepare the Vanilla Custard
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Heat the milk: In a saucepan, heat the milk until steaming but not boiling.
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Whisk egg yolks and sugar: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
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Temper the eggs: Gradually pour the hot milk into the yolk mixture, whisking constantly to prevent curdling.
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Cook the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard (about 2–3 minutes).
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Finish and cool: Remove from heat, stir in butter and vanilla. Cover with plastic wrap directly on the surface and refrigerate until completely cool.
3. Assemble the Brioches
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Divide the dough: On a floured surface, roll out the chilled dough into a rectangle, about ¼-inch thick.
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Add filling: Spread the cooled vanilla custard evenly across the dough and sprinkle with chocolate chips.
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Shape: Roll the dough into a log and slice into 12 equal pieces. Place each slice into a greased muffin tin or brioche mold.
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Second rise: Cover and let rise again for 45 minutes to 1 hour, until puffy.
4. Bake the Brioches
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Preheat oven: Preheat to 350°F (175°C).
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Egg wash: Beat one egg and gently brush the tops of the brioches.
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Bake: Bake for 18–22 minutes until golden brown and cooked through.
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Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Tips for Perfect Chocolate Chip Vanilla Custard Brioches
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Use room temperature ingredients: This ensures better dough texture and rise.
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Don’t rush the custard: Stir constantly to prevent lumps and burning.
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Chill the dough: Cold dough is easier to roll and shape without sticking.
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Avoid overproofing: The second rise should puff the dough, but overproofing can lead to collapse during baking.
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Customize the filling: Swap chocolate chips for raisins, dried cherries, or even a dollop of fruit preserves for variation.
Make-Ahead and Storage Tips
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Make Ahead: You can prepare the dough and custard the night before. Just assemble and bake in the morning.
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Freezing: Baked brioches freeze well. Wrap individually and freeze for up to 2 months. Reheat in a low oven.
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Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutritional Information (Per Brioche, Approximate)
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Calories: 340
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Total Fat: 17g
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Saturated Fat: 10g
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Carbohydrates: 40g
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Sugar: 18g
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Protein: 6g
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Fiber: 1g
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Cholesterol: 105mg
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Sodium: 120mg
Please note: These values are estimates and may vary depending on the specific ingredients and quantities used.
Why These Brioches Are Perfect for Breakfast
When it comes to memorable breakfast ideas, these Chocolate Chip Vanilla Custard Brioches check all the boxes—decadent yet not too sweet, visually stunning, and delightfully soft. They pair beautifully with a morning latte, fresh fruit, or a drizzle of honey. Whether you’re hosting a brunch or treating yourself to a solo morning indulgence, this recipe adds a gourmet touch to your table.
Final Thoughts: Your Next Breakfast Favorite
There’s something undeniably special about a homemade brioche, especially when it’s filled with velvety custard and melty chocolate chips. These Chocolate Chip Vanilla Custard Brioches are more than just baked goods—they’re a culinary experience that elevates your mornings. If you’ve been searching for creative and satisfying breakfast ideas, this recipe might just become your new go-to.