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Chocolate Chip Vanilla Custard Brioches (Brioches Suisses)

Close-up of chocolate chip vanilla custard brioches cut in half showing creamy filling.
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Make bakery-style Chocolate Chip Vanilla Custard Brioches at home. This recipe yields soft, buttery brioche dough filled with rich vanilla pastry cream and studded with chocolate chips, perfect for an indulgent breakfast or dessert.

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 salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 12 tablespoons unsalted butter, softened and cut into pieces
  • For the Vanilla Custard (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 extract
  • 2 tablespoons 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, mix the lukewarm milk, yeast, and 1 teaspoon of the sugar. Let stand 5 minutes until foamy.
  2. In a large bowl or stand mixer, combine the remaining sugar, eggs, and salt. Whisk briefly. Add the yeast mixture and flour. Mix on low speed until a shaggy dough forms.
  3. Knead the dough for 5 minutes. Gradually 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 and elastic.
  4. 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.
  5. Prepare the Vanilla Custard: Heat the milk and half the sugar in a saucepan until simmering. While the milk heats, whisk the egg yolks and remaining sugar until pale. Whisk in the cornstarch.
  6. Slowly temper the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan.
  7. Cook over medium heat, whisking constantly, until the custard thickens significantly and boils for 1 minute. Remove from heat. Stir in the vanilla extract and 2 tablespoons of butter.
  8. Pour the custard into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely (at least 2 hours).
  9. Assemble the Brioches: Punch down the risen brioche dough. Divide it into 12 equal pieces. Roll each piece into a ball.
  10. Flatten each dough ball into a thick disk. Place about 1 tablespoon of chilled custard and a small sprinkle of chocolate chips in the center of each disk.
  11. Pinch the edges of the dough together firmly to seal the filling inside, forming a tight ball. Place the sealed brioches seam-side down on a parchment-lined baking sheet.
  12. Shape the Brioches Suisses: For the classic look, gently press a small, shallow indentation into the top center of each brioche ball. Place a few extra chocolate chips into this indentation.
  13. Cover the shaped brioches loosely and let them proof in a warm place for 45-60 minutes, or until puffy.
  14. Preheat your oven to 375°F (190°C). Brush the proofed brioches gently with the egg wash.
  15. Bake for 18-22 minutes, or until deep golden brown. Cool on a wire rack before serving.

Notes

  • For the best texture, ensure your butter is truly soft but not melted when adding it to the brioche dough.
  • You can make the pastry cream one day ahead; chilling is essential before filling the dough.
  • If you want a richer color on your finished buns, apply a second coat of egg wash halfway through the baking time.

Nutrition

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