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Bakery Style Chocolate Chip Vanilla Custard Brioches (Brioches Suisses)

Two halves of a chocolate chip vanilla custard brioche showing the rich vanilla custard filling.
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Create soft, buttery brioche buns filled with silky vanilla pastry cream and studded with rich chocolate chips. This recipe delivers bakery-quality results for your weekend baking.

Ingredients

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  • For the Brioche Dough:
  • 1 cup whole milk, lukewarm
  • 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
  • 12 tablespoons unsalted butter, softened and cut into pieces
  • 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
  • 1 tablespoon unsalted butter
  • For Assembly:
  • 1 cup semi-sweet chocolate chips
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Brioche Dough: In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the lukewarm milk. Let stand until foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Mix briefly.
  3. Add the yeast mixture, eggs, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Increase the speed to medium-low and knead for 5 minutes. The dough will still be sticky.
  5. Add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Continue kneading for 10–15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  6. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
  7. Make the Vanilla Custard Filling: Heat the milk in a saucepan until just simmering. While the milk heats, whisk the egg yolks and half the sugar in a separate bowl until pale. Whisk in the cornstarch until smooth.
  8. Slowly temper the hot milk into the egg mixture, whisking constantly. Return the entire mixture to the saucepan.
  9. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, still whisking.
  10. Remove from heat. Whisk in the remaining sugar, vanilla, and 1 tablespoon of butter until smooth.
  11. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill completely in the refrigerator, at least 2 hours.
  12. Assemble the Brioches: Gently punch down the risen brioche dough. Divide the dough into 8 equal pieces.
  13. Flatten each piece into a rough circle or square. Place about 1 tablespoon of chilled custard and a sprinkle of chocolate chips in the center of each piece.
  14. Fold the dough up around the filling, pinching the seams tightly to seal the custard inside. Shape into smooth rounds or ovals. Place the shaped brioches on a parchment-lined baking sheet, leaving space between them.
  15. Cover loosely and let the brioches proof in a warm place for 45–60 minutes, or until puffy. They should almost double in size again.
  16. Preheat your oven to 375°F (190°C). Brush the tops of the proofed brioches gently with the egg wash.
  17. Bake for 18–22 minutes, or until deep golden brown. If the tops brown too quickly, loosely tent with foil.
  18. Cool slightly on a wire rack before serving warm.

Notes

  • For the best texture, ensure your butter for the dough is truly softened, not melted.
  • If you want the classic ‘Brioches Suisses’ look, you can place two small balls of dough side-by-side before the final proofing, rather than one large filled piece.
  • You can make the vanilla custard filling one day ahead to save time on baking day.

Nutrition

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