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Bakery-Style Chocolate Chip Vanilla Custard Brioches (Brioches Suisses)

Two halves of a chocolate chip vanilla custard brioche, generously filled with creamy yellow custard, resting on a white plate.
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Make soft, buttery brioche buns filled with rich vanilla pastry cream and studded with chocolate chips. This recipe delivers bakery-quality results for an indulgent breakfast or dessert.

Ingredients

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  • For the Brioche Dough:
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened and cut into cubes
  • 1 cup semi-sweet chocolate chips
  • For the Vanilla Custard Filling (Pastry Cream):
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla bean paste or extract
  • 2 tablespoons unsalted butter
  • 1/2 cup semi-sweet chocolate chips, for sprinkling on top
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Brioche Dough: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5 minutes until foamy.
  2. Add the remaining sugar, eggs, and vanilla extract to the yeast mixture. Whisk briefly.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough in a stand mixer with a dough hook for 5 minutes on low speed.
  5. Add the softened butter cubes one at a time, waiting until each cube is mostly incorporated before adding the next. Continue kneading for 10-15 minutes until the dough is smooth and elastic.
  6. Knead in the 1 cup of chocolate chips until they are evenly distributed.
  7. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  8. Prepare the Vanilla Custard Filling: In a saucepan, heat the milk and half of the sugar until simmering.
  9. In a bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth.
  10. Slowly temper the hot milk into the egg mixture while whisking constantly.
  11. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens significantly and boils for 1 minute.
  12. Remove from heat. Stir in the vanilla and 2 tablespoons of butter until smooth.
  13. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely (at least 2 hours).
  14. Assemble the Brioches: Gently deflate the risen dough. Divide the dough into 10 equal pieces.
  15. Flatten each piece into a rough circle or oval. Place a generous spoonful (about 2 tablespoons) of the chilled vanilla custard in the center of each piece. Sprinkle a few extra chocolate chips over the custard if desired.
  16. Fold the edges of the dough up and over the filling, pinching the seams tightly to seal the custard inside, forming a round bun. Place the sealed buns seam-side down on a parchment-lined baking sheet.
  17. Second Rise: Cover the assembled brioches loosely and let them proof in a warm place for 45-60 minutes, or until puffy.
  18. Preheat your oven to 375°F (190°C). Brush the tops of the risen brioches lightly with the egg wash.
  19. Bake for 18-22 minutes, or until deep golden brown.
  20. Cool slightly on a wire rack before serving warm.

Notes

  • For the best brioche texture, ensure your butter is truly soft but not melted when adding it to the dough.
  • If you want a very neat presentation (Brioches Suisses style), you can pipe the chilled custard into the dough after the second rise, just before baking.
  • You can make the vanilla custard one day ahead and store it in the refrigerator.

Nutrition

Find it online: https://cookingbyfelix.com/chocolate-chip-vanilla-custard-brioches/