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Melt-in-Your-Mouth Custard Chocolate Chip Brioche

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  • Author: Emilia Stella
  • Total Time: 0 hours
  • Yield: 8-12 buns 1x

Description

These delightful brioche buns feature a tender, enriched dough with a golden, glossy exterior. Each bun is generously filled with a smooth, creamy vanilla custard, studded throughout with rich chocolate chips. The brioche offers a soft, slightly sweet base, beautifully complementing the sweet, comforting vanilla notes of the custard and the pleasant bitterness of the melted chocolate chips. Baked to perfection, these buns present a harmonious blend of textures and classic flavors.

Ingredients

Scale
  • *Brioche Dough:*
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/2 cup (120ml) warm whole milk (105-115F / 40-46C)
  • 2 large eggs, at room temperature
  • 1/2 cup (113g) unsalted butter, softened and cut into cubes
  • *Vanilla Custard Filling:*
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (100g) granulated sugar, divided
  • 3 large egg yolks
  • 2 tablespoons (15g) cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • 1/2 cup (90g) mini chocolate chips, plus more for topping
  • *Egg Wash:*
  • 1 large egg
  • 1 tablespoon milk or water

Instructions

  1. **Prepare the Brioche Dough:** In a large bowl, whisk together flour, sugar, salt, and yeast. In a separate bowl, whisk warm milk and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
  2. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth. Gradually add the softened butter, one cube at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is very elastic and smooth. It will be sticky initially but will come together.
  3. **First Rise:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  4. **Prepare the Vanilla Custard:** While the dough rises, heat milk and half of the sugar in a saucepan over medium heat until simmering. In a separate bowl, whisk egg yolks, cornstarch, and the remaining sugar until smooth.
  5. **Temper and Thicken Custard:** Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon.
  6. **Finish Custard:** Remove from heat. Stir in vanilla extract and cold butter until melted and smooth. Stir in 1/2 cup mini chocolate chips. Transfer the custard to a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold and firm (at least 2 hours).
  7. **Shape the Brioche:** Once the dough has doubled, gently punch it down. Divide the dough into 8-12 equal pieces (depending on desired size). Roll each piece into a smooth ball.
  8. **Fill the Brioche:** Flatten each dough ball into a disc. Place a spoonful of chilled vanilla chocolate chip custard in the center. Gather the edges of the dough around the filling and pinch firmly to seal, forming a neat ball. Place seam-side down on a parchment-lined baking sheet.
  9. **Second Rise:** Cover the filled brioche buns loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until visibly puffy.
  10. **Preheat Oven & Egg Wash:** Preheat oven to 375F (190C). In a small bowl, whisk the egg and milk/water for the egg wash. Gently brush the tops of the risen brioche buns with the egg wash.
  11. **Bake:** Sprinkle additional mini chocolate chips over the tops of the buns. Bake for 18-25 minutes, or until golden brown and cooked through.
  12. **Cool:** Transfer the baked brioche to a wire rack to cool slightly before serving.

Notes

Ensure your yeast is active for optimal dough rise.

Do not overheat the custard; cook gently until thickened to prevent scorching.

Chill the custard thoroughly before filling the brioche to prevent it from melting out during shaping.

For an extra glossy finish, brush with a simple syrup (equal parts sugar and water, boiled until dissolved) immediately after baking.

Store leftover brioche in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

  • Prep Time: 60 minutes (active) + 3 hours (custard chilling, dough rising)
  • Cook Time: 20-25 minutes

Nutrition

  • Calories: 380
  • Fat: 18g
  • Carbohydrates: 48g
  • Protein: 9g

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Find it online: https://icefishinges.com/melt-in-your-mouth-custard-chocolate-chip-brioche/