Chocolate Chip Custard Brioches
Buttery, pillowy French brioche swaddled around velvety vanilla custard and rich chocolate chips. Learn the bakery secrets to perfect pastry cream and soft dough.
- Slow-incorporation of butter preserves the gluten structure for an ultra-soft, airy crumb.
- Real vanilla bean pastry cream creates a thick, stable filling that won't liquefy and run out during baking.
- An overnight cold ferment relaxes the dough, making it incredibly easy to roll out without shrinking back.
I still remember the exact Tuesday morning I tried to laminate my first brioche dough.
The butter shattered into sad, cold chunks under my rolling pin.
It was a complete disaster.
I had rushed the yeast and ignored the temperature of my kitchen, killing the yeast cells before they could build a stretchy protein matrix.
Cheap store-brand butter failed every test because its high water content made the dough a sloppy mess.
To fix this, we let the stand mixer do the heavy lifting until our forearms ache from holding the bowl steady. Slowly incorporating cold, high-fat European-style butter piece by piece allows the fat to coat the gluten strands without shredding the protein matrix. This is the exact technique that makes our Hawaiian Malasadas so incredibly pillowy.
Trust me, once you master this slow-incorporation method, you will never buy store-bought pastries again. Let's get our ingredients weighed out and dive in.
Chocolate Chip Custard Brioches
Ingredients
- 350g King Arthur all-purpose flour
- 50g granulated sugar
- 7g instant yeast
- 1 tsp Diamond Crystal kosher salt
- 3 large eggs (cold)
- 60ml whole milk (cold)
- 150g unsalted European-style butter (softened but cool, cut into cubes)
- 250ml whole milk (for custard)
- 1 tsp vanilla bean paste
- 3 large egg yolks
- 50g granulated sugar (for custard)
- 20g cornstarch
- 20g unsalted butter (for custard)
- 100g mini semi-sweet chocolate chips
- 1 large egg (for egg wash)
- 1 tbsp whole milk (for egg wash)
Directions
- In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and Diamond Crystal kosher salt. Add the cold eggs and cold milk, mixing on low speed for about 5 minutes until a shaggy dough forms.
- Increase the mixer speed to medium and add the butter one cube at a time. Wait until each cube is fully incorporated before adding the next, which takes about 10 to 12 minutes of continuous mixing.
- Once the dough is smooth, shiny, and pulls away from the sides of the bowl, transfer it to a greased bowl. Cover and refrigerate overnight (at least 8 hours) to slow-ferment and firm up the butter.
- Make the custard by whisking the egg yolks, sugar, and cornstarch in a heatproof bowl. Heat the milk and vanilla bean paste in a saucepan until simmering, then slowly temper the hot milk into the egg mixture. Return to the heat and whisk constantly until thick and bubbling, then stir in the butter and chill.
- Roll the chilled brioche dough on a lightly floured surface into a large rectangle (about 12x16 inches). Spread the cold vanilla custard evenly over one half of the rectangle, then sprinkle with the mini chocolate chips.
- Fold the bare half of the dough over the custard-filled half to create a sandwich. Gently roll with a rolling pin to seal, then slice into 8 equal strips (about 1.5 inches wide).
- Place the brioches on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rise at room temperature for 1.5 to 2 hours until puffy.
- Preheat your oven to 350°F (175°C). Brush the risen pastries with egg wash and bake for 18 to 20 minutes until deeply golden brown, then let cool on a wire rack before serving.
Notes
- We highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt or fine table salt, cut the volume measurement in half (use 1/2 teaspoon instead of 1 teaspoon).
- Cold eggs and milk are essential because the friction of a stand mixer generates heat. Keeping ingredients cold prevents the butter from melting prematurely, which would destroy the protein matrix and leave you with a greasy, dense dough.
- Keep a close eye on your pastry cream while cooking; starch gelatinization happens rapidly, and if you stop whisking for even five seconds, the bottom will scorch and ruin the delicate vanilla flavor.
- After a day in the fridge, the butter in the brioche will firm up, making the pastry taste dry. Always reheat them for 5 to 10 seconds in the microwave to restore that freshly-baked, melt-in-your-mouth texture.
- If you love rich, custard-filled treats, check out our guide on making Bomboloni alla Crema for another bakery-style project.
Serving Suggestions
These brioches are best enjoyed warm, when the chocolate is melty and the custard is velvety. Here are a few ways to serve them:
- Pair with a fresh cup of espresso or a copycat Vanilla Sweet Cream Cold Brew for the ultimate weekend brunch experience.
- Dust lightly with powdered sugar right before serving for that classic French bakery aesthetic.
- Serve alongside a vibrant fruit salad, like our Summer Peach Fruit Salad, to balance the rich pastry with bright acidity.
- Drizzle with a touch of warm honey or maple syrup if you prefer an extra-sweet finish.
Storage and Reheating
Store any leftover brioches in an airtight container at room temperature for up to two days. Because brioche is an enriched dough, the high fat content from the butter helps keep it softer longer than lean breads, but it will still begin to stale.
Do not refrigerate them.
The cold environment of a refrigerator accelerates starch retrogradation, which recrystallizes the starches and makes the bread taste dry and crumbly.
For longer storage, wrap each individual pastry tightly in plastic wrap and freeze them for up to a month. When a craving strikes, let them thaw at room temperature for an hour, then pop them into a 300°F oven for five minutes to revive the crust.
Ingredient Substitutes
If you need to swap a few things based on what is in your pantry, here are the best tested alternatives:
- Vanilla Bean Paste: You can substitute an equal amount of high-quality pure vanilla extract, though you will miss those beautiful black flecks in the custard.
- Mini Chocolate Chips: Standard chocolate chips work, but minis distribute much more evenly. You can also chop up a high-quality dark chocolate bar, similar to how we prep chocolate for our Chocolate Chip Biscuits.
- All-Purpose Flour: Bread flour can be used instead of all-purpose flour for a slightly chewier, more structured pastry.
- Whole Milk: You can use 2% milk for the pastry cream, but avoid skim milk as the lack of fat will prevent the custard from setting with that signature velvety mouthfeel.
There is something deeply satisfying about pulling a tray of golden, bubbling pastries out of your own oven. It makes the flour-dusted countertops and the aching forearms entirely worth it. Happy baking, friends!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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