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Chocolate Chip Vanilla Custard Brioches

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These French pastries combine tender brioche dough with rich vanilla custard and chocolate chips. Time-consuming but worth it - most work is hands-off rising time for an impressive weekend treat.
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Ranah
Updated on Tue, 15 Apr 2025 14:28:46 GMT
A stack of three chocolate covered pastries. Pin it
A stack of three chocolate covered pastries. | yummyflavorsrecipes.com

Chocolate chip vanilla custard brioches blend pillowy soft brioche dough with smooth vanilla pastry cream and generous pockets of chocolate chips in every bite. These delightful pastries, known as 'brioches suisses' in France, offer the perfect balance between a tender crumb and rich filling while being surprisingly achievable for home bakers.

I made these for my family last Sunday morning, and the house grew mysteriously quiet as everyone savored each bite. My daughter, who typically rushes through breakfast, lingered at the table asking if she could have 'just one more.'

Essential Brioche Ingredients

  • Bread flour: Provides protein structure for chewy yet tender texture
  • Active dry yeast: Ensures proper rise (always proof first)
  • European-style butter: Higher fat content for more flavorful crumb
  • Vanilla bean: For authentic custard flavor and beautiful specks
  • Mini chocolate chips: Distribute better without tearing dough
A stack of three chocolate chip cookies. Pin it
A stack of three chocolate chip cookies. | yummyflavorsrecipes.com

Step-by-Step Instructions

Step 1: Make brioche dough
Combine flour, sugar, salt; add proofed yeast, eggs; knead with butter
Step 2: First rise
Let dough double in size (1½-2 hours)
Step 3: Prepare custard
Heat milk with vanilla; temper egg mixture; cook until thick
Step 4: Assemble
Roll dough, spread custard and chips, fold, cut into pieces
Step 5: Final rise & bake
Rise 45-60 minutes; bake at 375°F for 12-15 minutes
Step 6: Glaze
Brush with simple syrup for shine

The French Connection

Brioches suisses hold a special place in French bakery culture despite being less internationally renowned than croissants. Despite the Swiss-sounding name, they are thoroughly French in character and ubiquitous throughout France.

A stack of chocolate chip cookies. Pin it
A stack of chocolate chip cookies. | yummyflavorsrecipes.com

Make-Ahead Tips

  • Dough can be refrigerated overnight after first rise
  • Pastry cream keeps 3 days refrigerated
  • Best enjoyed day-of but can be briefly reheated

I discovered the importance of patience with this recipe when I first attempted it years ago. Rushing the process resulted in dense, heavy brioches. Now I allow proper time for fermentation.

After making these dozens of times, I've learned that the true secret lies in respecting the process. These aren't pastries to rush through while multitasking.

Frequently Asked Questions

→ Can I use instant yeast instead of fresh yeast?
Yes, substitute the 10g fresh yeast with 3.5g (about 1 teaspoon) instant yeast. Add it directly to the dry ingredients without activating it first.
→ Can I make these ahead of time?
You can prepare the dough and custard a day ahead. Keep the custard refrigerated and the dough can go through its first rise in the refrigerator overnight for enhanced flavor.
→ Can I freeze these brioches?
Yes, after baking and cooling completely, wrap them individually in plastic wrap and freeze for up to a month. Thaw at room temperature and warm slightly before serving.
→ What if I don't have a vanilla pod?
You can substitute with 1 tablespoon of pure vanilla extract or 1 teaspoon of vanilla bean paste. Add it after cooking the custard.
→ Why is my dough too sticky?
Brioche dough is naturally sticky due to its high butter content. If it's unmanageable, chill it for 20 minutes before handling, and use lightly floured hands.

French chocolate custard pastries

Buttery brioche pastries filled with creamy vanilla custard and mini chocolate chips, finished with a sweet glaze for the ultimate French breakfast treat.

Prep Time
480 Minutes
Cook Time
12 Minutes
Total Time
492 Minutes
By: Ranah


Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (8 brioches)

Dietary: Vegetarian

Ingredients

→ Brioche Dough

01 2 cups + 1 Tablespoon (250g) all-purpose flour
02 2 Tablespoons (30g) sugar
03 1 teaspoon salt
04 0.35 ounces (10g) fresh yeast, crumbled
05 3 eggs (150g), beaten
06 2/3 cup (165g) unsalted butter, softened and diced

→ Vanilla Custard (Pastry Cream)

07 1 cup + 2 teaspoons (25 cl) whole milk
08 1 teaspoon butter
09 1 vanilla pod
10 2 egg yolks
11 1/4 cup (50g) sugar
12 3 Tablespoons (20g) cornstarch
13 1 Tablespoon all-purpose flour

→ Filling and Finishing

14 3/4 cup (120g) mini chocolate chips
15 1/4 cup (50g) sugar
16 1/4 cup (50 ml) water
17 1 large egg + 1 yolk, beaten (for brushing)

Instructions

Step 01

In a stand mixer with paddle attachment, combine flour, sugar, salt and crumbled yeast (keep salt and yeast separate). Mix briefly, then add the beaten eggs and knead for 2-3 minutes at medium speed until the dough becomes thick and strong. Gradually add the diced softened butter while mixing at medium speed. Continue kneading until butter is fully incorporated and the dough becomes smooth, dense and slightly sticky, about 20 minutes.

Step 02

Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size. Then flatten the dough into a thick rectangle, wrap in plastic, and chill in the refrigerator for 40 minutes (up to 2 hours if you have time), followed by 20 minutes in the freezer.

Step 03

Heat the milk and butter over medium heat. Split the vanilla pod, scrape out the seeds, and add both pod and seeds to the milk. In a separate bowl, whisk egg yolks with sugar, then add flour and cornstarch, whisking until well combined. When the milk begins to bubble, remove the vanilla pod and gradually pour the hot milk over the egg mixture, whisking constantly. Return everything to the pan and cook over low-medium heat, whisking continuously until the custard thickens. Transfer to a clean bowl, cover with plastic wrap directly touching the surface, and refrigerate until ready to use.

Step 04

Roll out the chilled dough on parchment paper into a large rectangle (8×12 inches/40×30 cm). Spread the vanilla custard over half of the dough lengthwise. Sprinkle chocolate chips over the custard and gently press them in with a rolling pin. Fold the empty half of dough over the filled half. Gently flatten with your hands to remove air bubbles, then smooth the surface with a rolling pin.

Step 05

Using a sharp knife, cut the dough into 8 equal rectangles, about 1-1.5 inches (3-4 cm) wide. Place them on a parchment-lined baking sheet, leaving space between each. Cover with plastic wrap and let rise for 2 hours.

Step 06

Make a simple syrup by bringing sugar and water to a boil until sugar dissolves completely. Let cool. When the brioches have risen, brush them with beaten egg and yolk mixture. Bake in a preheated 350°F (180°C) oven for 10-12 minutes, or until golden brown. Remove from the oven and immediately brush with the sugar syrup. Allow to cool completely before serving.

Notes

  1. These brioches are best enjoyed the day they're made but will keep for 1-2 days in an airtight container.
  2. You can prepare the vanilla custard a day ahead and keep it refrigerated.
  3. If you can't find fresh yeast, substitute with 1 teaspoon (3.5g) of active dry yeast, activated in warm milk before adding.

Tools You'll Need

  • Stand mixer with paddle attachment
  • Rolling pin
  • Parchment paper
  • Baking sheet
  • Pastry brush
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains dairy (milk, butter)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 387
  • Total Fat: 21 g
  • Total Carbohydrate: 42 g
  • Protein: 7 g