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Chocolate Chip Vanilla Custard Brioches

These Chocolate Chip Vanilla Custard Brioches are a decadent fusion of soft, buttery brioche buns filled with silky vanilla pastry cream and studded with melty chocolate chips. Inspired by classic French patisserie, they’re ideal for brunch, dessert, or elevating your weekend baking game. Each bite offers a balance of rich custard, fluffy bread, and bittersweet chocolate—a bakery-style indulgence made from scratch.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine European-style baking, French-inspired
Servings 12 individual brioches
Calories 290 kcal

Equipment

  • Stand mixer with dough hook
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Pastry brush
  • Piping bag or zip-top bag
  • Muffin tin or brioche molds
  • Parchment paper
  • Kitchen thermometer (optional)
  • Plastic wrap or clean kitchen towel

Ingredients
  

For the Brioche Dough:

  • 3 1/4 cups (400g) bread flour (or all-purpose flour)
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) warm milk (100–110°F / 38–43°C)
  • 10 tbsp (140g) unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 egg (for egg wash)

For the Vanilla Custard:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 1 tbsp unsalted butter
  • 1 tsp vanilla bean paste or extract
  • Pinch of salt

Add-ins:

  • 3/4 cup (130g) dark or semi-sweet chocolate chips

Instructions
 

Prepare the Brioche Dough:

  • In a bowl, whisk warm milk with yeast and 1 tsp sugar. Let sit until foamy (5–10 min).
  • In a stand mixer, combine flour, remaining sugar, salt, and eggs. Add proofed yeast mixture.
  • Knead on low until dough begins to come together.
  • Gradually add softened butter and vanilla. Increase speed and knead for 8–10 min until smooth and elastic.
  • Transfer to a greased bowl, cover, and let rise in a warm spot for 1.5–2 hours (until doubled).
  • Optional: Cold ferment overnight for enhanced flavor.

Make the Vanilla Custard:

  • In a saucepan, heat milk until steaming (not boiling).
  • In a bowl, whisk egg yolks, sugar, cornstarch, and salt.
  • Slowly pour hot milk into yolk mixture while whisking to temper.
  • Return mixture to saucepan. Cook over medium heat, whisking constantly until thickened.
  • Remove from heat, stir in butter and vanilla.
  • Strain and chill for at least 1 hour before using.

Shape & Fill the Brioches:

  • Punch down dough and divide into 12 equal pieces.
  • Flatten each piece slightly and form a well in the center.
  • Pipe or spoon 1–2 tbsp of chilled custard into each center.
  • Sprinkle with chocolate chips and pinch sides up to enclose slightly.
  • Place in greased muffin tins or on parchment-lined tray. Cover and let rise 45 min.

Bake:

  • Preheat oven to 350°F (175°C).
  • Brush tops with egg wash.
  • Bake for 18–22 minutes, until golden brown.
  • Cool slightly before serving. Dust with powdered sugar if desired.

Notes

  • Custard shortcut: You can use store-bought vanilla pudding in a pinch, but homemade yields the best flavor.
  • Overnight tip: Cold fermentation enhances dough flavor and texture—refrigerate after the first rise, then proceed the next day.
  • Freezing: Baked and cooled brioches can be frozen. Reheat in the oven at 325°F (160°C) for 8–10 minutes.
  • Custard storage: Leftover custard can be kept in the fridge for up to 3 days—use it in donuts or tartlets.
  • Chocolate swaps: Try chopped chocolate bars or chunks for a more rustic finish and varied texture.
Keyword Chocolate chip brioche, chocolate custard rolls, French sweet bread, homemade brioche dessert, pastry cream brioche, vanilla custard buns