Print

Chocolate Chip Vanilla Custard Brioche

Chocolate Chip Vanilla Custard Brioche
Print Recipe

This Chocolate Chip Vanilla Custard Brioche is a decadent and soft bread combining pillowy brioche dough with homemade creamy vanilla custard and bursts of melty chocolate chips, perfect as a breakfast indulgence or elegant dessert.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 4 large whole eggs
  • 1/2 cup warm milk (about 110°F / 43°C)
  • 1 cup unsalted butter, softened (room temperature)

Custard Ingredients

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract

Additional Ingredients

  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1 egg (for egg wash)
  • Pinch of salt

Instructions

  1. Prepare the Vanilla Custard: Warm the 1/2 cup milk and 1/2 cup heavy cream together in a saucepan until just steaming. In a separate bowl, whisk 4 egg yolks with 1/3 cup granulated sugar until pale and smooth. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat, stir in 1 tsp vanilla extract, then transfer to a bowl and chill in the refrigerator until set.
  2. Make the Brioche Dough: In a large bowl, dissolve 2 1/4 tsp active dry yeast and a pinch of sugar in 1/2 cup warm milk (about 110°F). Let it sit for 5-10 minutes until foamy. Add 3 1/2 cups all-purpose flour, 1/4 cup sugar, 1 tsp salt, 4 whole eggs, and softened butter (1 cup). Knead the mixture by hand or with a stand mixer fitted with a dough hook until the dough is smooth, elastic, and slightly sticky, about 10-15 minutes. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  3. Assemble the Brioche: On a floured surface, roll out the risen dough into a large rectangle. Spread the chilled vanilla custard evenly over the dough surface, then sprinkle 1 cup chocolate chips evenly on top. Roll the dough tightly into a log, then slice into individual buns or arrange the rolled dough as desired in a greased baking dish.
  4. Final Proof and Bake: Allow the assembled brioche pieces to proof again in a warm spot until puffed and nearly doubled, around 30-45 minutes. Preheat the oven to 350°F (175°C). Brush the brioche with a beaten egg wash for a golden finish. Bake for 25-30 minutes, or until the top is golden brown and the bread feels firm yet soft inside. Let cool slightly before serving.

Notes

  • Ensure milk for yeast activation is warm but not hot to protect yeast viability.
  • Chill custard thoroughly before spreading to prevent soggy dough.
  • Knead dough well to develop gluten for signature brioche fluffiness.
  • Use high-quality chocolate chips for best melting and flavor.
  • Be patient with proofing to achieve light, airy texture.
  • Leftover brioche can be stored tightly wrapped at room temperature for up to 2 days.
  • Freeze wrapped brioche up to 3 months; thaw refrigerated overnight before reheating.
  • Rewarm slices at 300°F (150°C) for 5-7 minutes or gently toast to preserve custard center.

Nutrition

Keywords: brioche, custard, vanilla, chocolate chip, dessert, breakfast, baked goods, soft bread, homemade custard

Find it online: https://eazyum.com/chocolate-chip-vanilla-custard-brioche/