Sweet Chocolate Vanilla Brioche Recipe: Swiss Pastry Bliss

Soft, buttery brioches hide a delightful chocolate chip vanilla custard surprise inside their golden layers.

These classic french pastries bring warmth and comfort with every delicate bite.

Tender dough wraps around smooth vanilla custard and rich chocolate chips, creating a decadent morning treat.

The delicate layers promise a delightful breakfast experience that feels both elegant and comforting.

Bakeries across Paris have perfected this beloved pastry, turning simple ingredients into a masterpiece of flavor.

Each brioches offers a perfect balance of sweetness and richness that will make your morning extraordinary.

Prepare to indulge in a pastry that transforms an ordinary breakfast into a luxurious moment of pure pleasure.

FAQs

• Why is the dough kneaded for such a long time?

The extended kneading develops gluten, creating a soft, stretchy texture that gives brioche its signature light and airy consistency.

• Can I make the vanilla custard ahead of time?

Yes, you can prepare the custard 1-2 days in advance and store it in the refrigerator, covered with plastic wrap directly touching the surface to prevent skin formation.

• What's the purpose of chilling the dough?

Chilling helps solidify the butter, makes the dough easier to handle, and allows the flavors to develop, resulting in a more complex and tender brioche.

• Why do I need to avoid direct contact between salt and yeast?

Direct contact can kill the yeast, preventing the dough from rising properly and affecting the overall texture of the brioche.

Chocolate Chip Vanilla Custard Brioches You’ll Love

• Craft a Multilayered Dessert Delight: Combine three beloved treats into one extraordinary cupcake that transforms ordinary baking into an exciting culinary adventure.
• Customize with Creative Toppings: Personalize these cupcakes with various frostings, chocolate chips, or brownie crumbles to match your taste preferences and make each batch unique.
• Impress Guests with Surprise Inside: Delight friends and family with the unexpected cookie dough-wrapped brownie hidden within each soft, tender cupcake, creating a memorable dessert experience.
• Minimal Baking Skills Required: Perfect for home bakers of all levels, this recipe offers clear steps and simple ingredients that guarantee a show-stopping result without complicated techniques.

What Goes Into Pains Suisses Brioche Dough

• Flour: The foundation of the brioche that provides structure and texture.
• Sugar: Adds sweetness and helps with yeast activation.
• Salt: Enhances flavor and controls yeast growth.
• Yeast: Enables the dough to rise and develop a light, airy texture.
• Eggs: Contribute richness and help bind the ingredients together.
• Butter: Creates a soft, tender crumb and adds luxurious flavor.

• Milk: Forms the creamy base of the custard.
• Butter: Adds richness and smooth consistency to the custard.
• Vanilla Pod: Provides deep, authentic vanilla flavor.
• Egg Yolks: Create a thick, smooth custard texture.
• Sugar: Sweetens the custard and balances flavors.
• Flour, Cornstarch: Help thicken and stabilize the custard.

• Chocolate Chips: Add delightful bursts of chocolate throughout the brioche.
• Sugar, Water: Create a sweet syrup for glazing the brioches.
• Egg, Egg Yolk: Used for egg wash to give a golden, shiny finish.

How to Shape Chocolate Chip Custard Brioches

Step 1: Mix the Dough Base

Grab your mixer bowl and toss in flour, sugar, salt, and crumbled yeast. Be careful not to let salt and sugar touch the yeast directly.

Give everything a quick mix until just combined.

Step 2: Activate the Eggs

Whip the mixture on medium speed for 2-3 minutes.

Watch as the dough transforms and starts to thicken, becoming smooth and elastic.

Step 3: Butter It Up

Slowly add softened butter in small chunks.

Keep kneading at medium speed. This process takes about 20 minutes, so be patient.

You’ll know it’s perfect when the dough looks silky and slightly tacky.

Step 4: First Rise

Move the dough to a clean bowl.

Cover with plastic wrap and let it rest in a warm spot. Give it about 2 hours until it doubles in size – it’s like watching bread magic happen!

Step 5: Chill the Dough

Flatten the puffy dough into a thick rectangle. Wrap it up and pop it in the refrigerator for 40 minutes to 2 hours.

Quick freezer tip: If you’re in a hurry, 20 minutes in the freezer works too.

Step 6: Create Vanilla Custard Magic

• Milk
• Butter
• Vanilla pod
• Egg yolks
• Sugar
• Flour
• Cornstarch

Heat milk and butter with vanilla in a saucepan.

In another bowl, whisk egg yolks with sugar, then blend in flour and cornstarch.

Step 7: Combine Custard Ingredients

When milk starts bubbling, remove vanilla pod.

Slowly pour hot milk into egg mixture, whisking constantly to prevent scrambling.

Step 8: Thicken the Custard

Return mixture to pan.

Cook on low-medium heat, stirring continuously until it becomes thick and creamy. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate.

Step 9: Roll Out the Dough

Dust your surface with flour. Roll the chilled dough into a large rectangle about 8-12 inches wide.

Step 10: Add Filling

Spread vanilla custard over half the dough. Sprinkle chocolate chips and gently press with a rolling pin to make them stick.

Step 11: Fold and Slice

Fold the empty dough side over the custard. Flatten gently to remove air bubbles.

Slice into 8 equal rectangles.

Step 12: Second Rise

Place rectangles on a parchment-lined baking sheet.

Cover and let rise for 2 hours.

Step 13: Prepare Syrup

Boil sugar and water in a small pan until sugar dissolves.

Let it cool down.

Step 14: Bake to Golden Perfection

Preheat oven to 350°F.

Brush brioches with beaten egg. Bake 10-12 minutes until beautifully golden.

Step 15: Final Touch

Right after baking, brush brioches with cooled syrup. Let them cool completely before serving.

Notes for Fluffy Custard Brioche Success

• Knead the brioche dough slowly and patiently, ensuring the butter is fully incorporated for a silky, smooth texture that guarantees tender pastries.
• Whisk egg yolks continuously while adding hot milk to create a smooth, lump-free vanilla custard with perfect consistency.
• Place dough in a warm, draft-free spot around 75-80°F to help it rise evenly and develop rich flavor without over-proofing.
• Gently press chocolate chips into the custard with a rolling pin to ensure even spread and prevent them from falling out during baking.

Ideas for Chocolate Chip Brioche Fillings

• Gluten-Free Swiss Pastry: Replace wheat flour with a blend of almond and rice flour, using xanthan gum to help bind the dough and maintain its structure.
• Vegan Chocolate Chip Custard Brioches: Substitute eggs with flax eggs, use coconut milk for custard, and replace butter with plant-based margarine or coconut oil.
• Low-Sugar Alternative: Use monk fruit sweetener instead of sugar, and replace chocolate chips with sugar-free dark chocolate chunks for a diabetic-friendly version.
• Fruit-Infused Variation: Swap chocolate chips with fresh blueberries or raspberries, and add a hint of lemon zest to the custard for a bright, fruity flavor profile.

Coffee and Sips for Custard Brioche Bites

• Pair with Sweet Sauternes Wine: Complement the rich, buttery brioche with a luscious French dessert wine that echoes the vanilla and chocolate notes, creating a harmonious flavor symphony.
• Match with Cold Vanilla Latte: Enhance the chocolate and vanilla custard flavors with a chilled vanilla latte, providing a creamy, caffeinated counterpoint to the sweet pastry.
• Serve with Fresh Raspberry Compote: Balance the brioche's sweetness with a tangy raspberry sauce, cutting through the richness and adding a bright, fruity contrast to the dessert.
• Accompany with Almond Praline Ice Cream: Create a decadent experience by pairing the warm brioches with a scoop of almond praline ice cream, introducing nutty undertones and cool creaminess.

How to Store Vanilla Custard Brioches Best

• Store cooled brioches in an airtight container in the refrigerator for up to 3 days, keeping them fresh and preventing staleness.
• Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months, preserving their delicate texture and flavor.
• Thaw frozen brioches at room temperature, then warm in a preheated 300F oven for 5-7 minutes until heated through and slightly crispy.
• Gently reheat refrigerated or thawed brioches for 10-15 seconds on low power to maintain softness and prevent drying out.

Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe

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4.8 from 15 reviews

• Total Time: 3 hours 17 minutes
• Yield: 6 1x

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Description

French bakeries come alive with these chocolate chip vanilla custard brioches, where delicate pastry meets rich, creamy filling. Buttery layers and melted chocolate create a divine breakfast experience you’ll savor with pure Parisian delight.

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Ingredients

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Brioche Dough (Main Ingredients):

• 2 cups / 250 grams all-purpose flour
• 3 eggs
• 2/3 cup / 165 grams unsalted butter
• 2 tablespoons / 30 grams sugar
• 1 teaspoon salt
• 0.35 ounces / 10 grams fresh yeast

Vanilla Custard Ingredients:

• 1 vanilla bean
• 1/2 cup milk
• 2 egg yolks
• 1/4 cup sugar

Chocolate and Finishing Ingredients:

• 100 grams dark chocolate chips
• 1 egg (for egg wash)
• 2 tablespoons unsalted butter (for brushing)

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Instructions

1. Craft the foundational dough by blending flour, sugar, salt, and crumbled yeast in a mixer bowl, ensuring yeast remains isolated from direct salt and sugar contact.
2. Activate the dough’s structure by mixing eggs for 2-3 minutes at medium speed until achieving a robust, cohesive texture.
3. Integrate softened butter gradually, kneading persistently for approximately 20 minutes until the dough transforms into a silky, slightly tacky consistency.
4. Allow the dough to undergo fermentation by transferring it to a clean bowl, covering with cling film, and positioning in a warm environment for 2 hours until volume doubles.
5. Stabilize the dough’s composition by flattening into a thick rectangle, wrapping in cling film, and refrigerating for 40-120 minutes, with optional 20-minute freezer intervention.
6. Craft the vanilla custard by gently heating milk, butter, and vanilla pod, simultaneously whisking egg yolks with sugar, flour, and cornstarch.
7. Merge milk and egg mixtures by slowly incorporating heated milk into yolk mixture, whisking continuously to prevent curdling.
8. Develop custard’s thickness by simmering the combined mixture over low-medium heat, stirring constantly until achieving desired consistency.
9. Chill the custard thoroughly by transferring to a bowl and covering with cling film directly touching the surface.
10. Roll the chilled dough into a rectangular shape on a floured surface, maintaining precise dimensions.
11. Distribute vanilla custard across half the dough, generously scattering chocolate chips and pressing gently to secure.
12. Create distinct pastry sections by folding the dough, eliminating air pockets, and slicing into 8 uniform rectangles.
13. Encourage second fermentation by arranging rectangles on parchment-lined baking sheet, covering, and allowing 2-hour rise.
14. Prepare a light syrup by boiling sugar and water until completely dissolved, then cooling to room temperature.
15. Preheat oven to 350°F (180°C), brush brioches with egg wash, and bake for 10-12 minutes until achieving golden-brown perfection.
16. Enhance flavor profile by immediately glazing baked brioches with prepared syrup, then allowing complete cooling before serving.

Notes

• Knead the dough thoroughly to develop gluten, ensuring a soft and airy texture that melts in your mouth.
• Chill the dough multiple times to prevent butter from melting and maintain the delicate layers of the brioche.
• Use room temperature ingredients to help them blend seamlessly and create a smoother, more consistent dough.
• Handle the custard with care, whisking constantly to prevent lumps and achieve a silky-smooth consistency.

• Prep Time: 3 hours 5 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 282
• Sugar: 5 g
• Sodium: 101 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 110 mg