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.
Ingredients
Scale
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)
Instructions
- 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.
- Activate the dough’s structure by mixing eggs for 2-3 minutes at medium speed until achieving a robust, cohesive texture.
- Integrate softened butter gradually, kneading persistently for approximately 20 minutes until the dough transforms into a silky, slightly tacky consistency.
- 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.
- 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.
- Craft the vanilla custard by gently heating milk, butter, and vanilla pod, simultaneously whisking egg yolks with sugar, flour, and cornstarch.
- Merge milk and egg mixtures by slowly incorporating heated milk into yolk mixture, whisking continuously to prevent curdling.
- Develop custard’s thickness by simmering the combined mixture over low-medium heat, stirring constantly until achieving desired consistency.
- Chill the custard thoroughly by transferring to a bowl and covering with cling film directly touching the surface.
- Roll the chilled dough into a rectangular shape on a floured surface, maintaining precise dimensions.
- Distribute vanilla custard across half the dough, generously scattering chocolate chips and pressing gently to secure.
- Create distinct pastry sections by folding the dough, eliminating air pockets, and slicing into 8 uniform rectangles.
- Encourage second fermentation by arranging rectangles on parchment-lined baking sheet, covering, and allowing 2-hour rise.
- Prepare a light syrup by boiling sugar and water until completely dissolved, then cooling to room temperature.
- Preheat oven to 350°F (180°C), brush brioches with egg wash, and bake for 10-12 minutes until achieving golden-brown perfection.
- 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