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

Two golden brown chocolate chip vanilla custard brioches, one cut open to show creamy yellow custard filling.
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You will make soft, buttery brioche buns filled with creamy vanilla custard and studded with chocolate chips. This recipe delivers bakery-quality results for your weekend baking.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • 1/2 cup semi-sweet chocolate chips
  • 1 large egg yolk, beaten with 1 teaspoon water (for egg wash)
  • 1/2 cup prepared vanilla pastry cream (custard)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Pour in the yeast mixture, eggs, and vanilla extract. Mix on low speed until a shaggy dough forms.
  3. Knead the dough: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Continue kneading for 10 to 15 minutes until the dough is smooth and pulls away from the sides of the bowl.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Incorporate chocolate chips: Gently punch down the dough. Knead in the chocolate chips by hand until evenly distributed.
  6. Shape the brioches: Divide the dough into 8 equal pieces. Flatten each piece into a disk. Place about 1 tablespoon of vanilla pastry cream in the center of each disk. Sprinkle a few extra chocolate chips over the cream. Fold the edges of the dough up and over the filling, pinching tightly to seal, forming a smooth ball. Place the shaped buns seam-side down on a parchment-lined baking sheet.
  7. Second rise (Proofing): Cover the buns loosely and let them rise again for 45 to 60 minutes, or until puffy.
  8. Bake: Preheat your oven to 375°F (190°C). Brush the tops of the risen brioches gently with the egg wash.
  9. Bake for 18 to 22 minutes, or until deep golden brown. If the tops brown too quickly, loosely tent with foil.
  10. Cool: Transfer the baked brioches to a wire rack to cool slightly before serving warm.

Notes

  • For the best texture, ensure your butter is truly soft, not melted, when adding it to the dough.
  • You can make the vanilla pastry cream (custard) one day ahead and chill it completely before filling the brioches.
  • If you want a classic ‘Brioches Suisses’ look, place the filled buns close together in a square or rectangular baking pan before the second rise.

Nutrition

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