Chocolate Chip Vanilla Custard Brioches – A Rich, Buttery Treat You’ll Love

The Allure of Chocolate Chip Vanilla Custard Brioches

Picture this: golden, pillowy-soft brioche buns, split open to reveal a silky vanilla custard core, studded with rich, molten chocolate chips. It’s part French pâtisserie elegance, part comfort bakery nostalgia—and fully irresistible.

These Chocolate Chip Vanilla Custard Brioches are the ultimate indulgence. Soft, enriched dough made with eggs and butter provides a tender base. The center is filled with homemade vanilla pastry cream and melty chocolate, creating a luxurious experience in every bite.

Whether served at brunch, offered as a dessert centerpiece, or wrapped up for holiday gifting, these brioches make a lasting impression. And best of all, you don’t need to be a pastry chef to master them—just follow the techniques below.

In this guide, we’ll cover how to make flawless brioche dough, tips for the silkiest vanilla custard, and which type of chocolate pairs best. You’ll also get expert baking strategies (like overnight proofing) and pro tips for that bakery-style finish.

What Are Brioche Buns—and Why They’re So Special

Brioche is a rich, tender French bread that falls somewhere between bread and pastry. Originating in France as early as the 15th century, brioche is known for its high butter and egg content, resulting in a light, airy crumb with a luxurious texture.

Unlike typical bread, the dough is enriched, meaning it includes fat (from butter), protein (from eggs), and milk. This creates a golden crust and a deeply flavorful interior.

Brioche is incredibly versatile—ideal for both sweet and savory applications. In this recipe, its subtly sweet flavor becomes the perfect vessel for smooth vanilla custard and semi-sweet chocolate chips, balancing richness with a soft, melt-in-your-mouth texture.

Ingredients Breakdown – Quality Makes the Difference

Let’s break down the key components so you can choose the best ingredients for standout results:

1 Brioche Dough

• Bread flour vs. all-purpose: Bread flour has more protein, which creates stronger gluten for structure. Use it for tall, fluffy buns.

• Butter: Choose unsalted European-style butter (82% fat) for richness and better flavor absorption.

• Yeast: Active dry yeast needs blooming; instant yeast can go directly into the dough.

• Eggs: Use room-temperature egg yolks for an ultra-rich, golden crumb.

2 Vanilla Custard (Crème Pâtissière)

• Whole milk or half-and-half: Whole milk balances creaminess and pourability; half-and-half makes it extra thick and rich.

• Cornstarch vs. flour: Cornstarch gives a cleaner, smoother texture. Flour offers more stability but can dull flavor slightly.

• Vanilla: A real vanilla bean offers intense aroma and elegant specks. Vanilla extract is fine in a pinch—choose pure, not imitation.

3 Chocolate Chips

• Type: Use semi-sweet or bittersweet (60–70% cacao) for contrast against the custard’s sweetness.

• Form: Chopped dark chocolate bars melt better than commercial chips. For texture, use a mix of chunks and chips.

Pro Tip: Use room-temperature ingredients. Cold eggs or butter can inhibit yeast activity and cause the custard to curdle or thicken unevenly.

Tools You’ll Need for Bakery-Style Brioches

Here’s what you’ll need to execute this recipe like a pro:

• Stand mixer with dough hook – for kneading soft, enriched dough

• Whisk & medium saucepan – to prepare the custard without clumping

• Pastry brush – to apply an egg wash for a glossy finish

• Piping bag (or spoon) – for inserting custard neatly into buns

• Muffin tin or brioche molds – for structured, bakery-style shapes

• Parchment paper & plastic wrap – for proofing and lining

• Kitchen thermometer (optional) – to ensure custard hits the ideal 170–175°F

Step-by-Step: Making the Brioche Dough

Step 1: Bloom the Yeast

In a small bowl, combine warm milk (about 100–110°F) with sugar and active dry yeast. Let it sit for 5–10 minutes until frothy.

Step 2: Mix the Dough

In the stand mixer bowl, combine bread flour, sugar, and salt. Add in the yeast mixture, eggs, and yolks. Mix until just combined.

Step 3: Add Butter

With the mixer on low speed, add softened butter a tablespoon at a time. Knead for 8–10 minutes until the dough is glossy, elastic, and pulls away from the bowl.

Step 4: First Rise

Cover with plastic wrap and let it rise in a warm area for 1.5 to 2 hours, or until doubled in size.

Step 5: Optional Cold Proof

For better flavor and easier shaping, refrigerate the dough overnight. This cold fermentation strengthens structure and makes it easier to handle the next day.

Assembling the Brioches with Custard and Chocolate

Filling & Shaping:

• After the dough has risen, punch it down and divide it into equal portions (about 12 for standard muffin tins).

• Shape each portion into a ball, then flatten and press into prepared molds or muffin cups.

• Use your fingers or the back of a spoon to make a deep well in the center of each brioche.

• Fill each cavity with a spoonful or piping of cooled vanilla custard.

Adding Chocolate:

• Sprinkle chocolate chips or chunks generously over the custard, pressing them in slightly so they stay in place.

• Optionally, fold over some edges of dough to create a partial cover, or leave open for a “nest” look.

Final Rise:

• Let the assembled buns rise again for 30–45 minutes until puffy.

Egg Wash & Bake:

• Brush exposed dough with egg wash for a glossy, golden finish.

• Bake at 350°F (175°C) for 20–25 minutes, or until the tops are golden and the custard has just set.

• Cool slightly before serving.

Variations & Flavor Upgrades

Chocolate Swirl Brioche:

• Add cocoa powder to part of the dough for a marbled effect.

• Swirl melted chocolate into custard before piping.

Fruit Infused:

• Add fresh raspberries, blueberries, or poached pears on top of the custard.

Nutty Delight:

• Sprinkle chopped toasted hazelnuts, almonds, or pistachios with the chocolate chips.

Spiced Brioche:

• Add cinnamon or cardamom to the dough.

• Infuse custard with orange zest or lavender for a bakery-style twist.

Vegan Version:

• Use vegan butter and plant-based milk.

• Replace eggs with flax eggs and use a vegan custard thickened with cornstarch or arrowroot.

Serving Suggestions & Storage Tips

Serving Ideas:

• Serve warm with a dusting of powdered sugar or a drizzle of melted chocolate.

• Perfect alongside coffee, tea, or as a brunch showstopper.

Storage:

• Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.

• Reheat in a low oven (300°F/150°C) for 5–7 minutes to refresh the texture.

Freezing:

• Freeze unbaked shaped buns without custard for up to 1 month. Thaw, fill, rise, and bake as directed.

• Fully baked buns can be frozen and reheated individually.

FAQs – Chocolate Chip Custard Brioche

Q1: Can I make the dough without a stand mixer?
Yes! You can knead the dough by hand for 10–12 minutes until smooth and elastic.

Q2: Why did my custard turn lumpy?
This usually happens if the custard cooks too fast. Always temper your eggs and stir constantly over medium-low heat.

Q3: Can I use pre-made brioche or custard?
Absolutely! Shortcut versions work well when you’re tight on time, but the homemade version offers unbeatable texture and flavor.

Q4: Can I use chocolate spread instead of chips?
Yes, spoon a little Nutella or dark chocolate ganache into the well before baking—delicious!

Q5: Can I use muffin tins if I don’t have brioche molds?
Yes! Muffin tins work perfectly and give a great individual serving size.