Description
Indulgent French brioche pastries filled with vanilla custard and chocolate chips. These bakery-quality treats feature buttery, tender dough wrapped around silky custard with bursts of chocolate in every bite.
Ingredients
For Brioche Dough:
3 1/2 cups bread flour
1/4 cup granulated sugar
2 teaspoons active dry yeast
1 teaspoon fine sea salt
4 large eggs, room temperature
1/2 cup whole milk, lukewarm
1/2 cup unsalted butter, softened
For Vanilla Custard:
6 large egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
2 cups whole milk
1/4 cup unsalted butter
2 teaspoons pure vanilla extract
Pinch of salt
For Assembly:
1 cup semi-sweet chocolate chips
1 egg beaten with 1 tablespoon milk (egg wash)
2 tablespoons pearl sugar for sprinkling
Instructions
1. Make vanilla custard by whisking egg yolks and sugar until pale. Add cornstarch and whisk until smooth.
2. Heat milk in saucepan until simmering. Gradually whisk hot milk into egg mixture.
3. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick. Remove from heat, whisk in butter and vanilla. Cool completely.
4. For brioche dough, combine flour, sugar, yeast, and salt in stand mixer bowl. Add eggs and milk, mix on low speed.
5. Increase speed to medium, add butter piece by piece until smooth, elastic dough forms (12-15 minutes).
6. Transfer dough to oiled bowl, cover, and refrigerate overnight.
7. Roll chilled dough into 12×16 inch rectangle. Spread custard evenly, leaving 1-inch border.
8. Sprinkle chocolate chips over custard. Roll up tightly from long side.
9. Cut into 12 equal pieces. Place cut-side up in greased muffin cups.
10. Cover and let rise in warm place for 45-60 minutes until puffed.
11. Preheat oven to 375°F. Brush tops with egg wash and sprinkle with pearl sugar.
12. Bake 18-22 minutes until golden brown and internal temperature reaches 190°F.
13. Cool on wire racks for 15 minutes before serving.
Notes
Custard must be completely cool before assembly to prevent melting the dough.
Dough can be made up to 2 days ahead and refrigerated.
For even chocolate distribution, use mini chocolate chips instead of regular-sized ones.
Store finished pastries in airtight containers at room temperature for up to 2 days.
Freeze unbaked shaped brioches for up to 1 month, thaw overnight before final rise.
- Prep Time: 45 minutes (plus overnight chilling)
- Cook Time: 20 minutes
- Category: Breakfast, Pastry, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 brioche
- Calories: 285
- Sugar: 18g
- Sodium: 195mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: brioche, custard, chocolate chip, French pastry, breakfast pastry