🍫 Chocolate Chip Vanilla Custard Brioches 🍫
Delight in these decadent brioches filled with rich chocolate chips and smooth vanilla custard, perfect for any sweet tooth!
Ingredients:
For the Brioche Dough:
2 cups + 1 tablespoon (250g) all-purpose flour
2 tablespoons (30g) sugar
1 teaspoon salt
0.35 ounces (10g) fresh yeast, crumbled
3 eggs (150g), beaten
2/3 cup (165g) unsalted butter, softened and diced
For the Vanilla Custard (Pastry Cream):
1 cup + 2 teaspoons (25cl) whole milk
1 teaspoon butter
1 vanilla pod
2 yolks
1/4 cup (50g) sugar
3 tablespoons (20g) cornstarch
1 tablespoon all-purpose flour
For the Filling and Brushing:
3/4 cup (120g) mini chocolate chips
1/4 cup (50g) sugar
1/4 cup (50ml) water
1 large egg + 1 yolk, beaten
Directions:
Prepare the Brioche Dough:
In a mixer bowl, combine flour, sugar, salt, and crumbled yeast.
Add eggs and knead for 2-3 minutes at medium speed until the dough is strong and thick.
Gradually add diced butter while mixing at medium speed. Knead until fully incorporated, about 20 minutes.
Transfer dough to a clean bowl, cover with cling film, and let rise for 2 hours until doubled in size.
Flatten the dough into a rectangle, wrap in cling film, chill for 40 minutes to 2 hours, then freeze for 20 minutes.
Make the Vanilla Custard:
Heat milk and butter on medium heat, adding the vanilla pod and seeds.
Whisk yolks with sugar, flour, and cornstarch until smooth.
Gradually whisk hot milk into the egg mixture, then return to the pan and cook until thickened.
Transfer to a bowl, cover with cling film, and refrigerate.
Assemble the Brioches:
Roll out the dough on a parchment-lined surface into an 8×12 inch rectangle.
Spread custard over half the dough, sprinkle with chocolate chips.
Fold the dough over, cut into 8 rectangles, and let rise on a baking sheet for 2 hours.
Bake at 350°F (180°C) for 10-12 minutes.
Brush with syrup made from sugar and water.
Prep Time:
3 hours
Cook Time:
12 minutes
Tips:
Ensure the butter is fully incorporated for a smooth dough.
Use cling film to prevent dough from drying out during rising.
When making custard, whisk continuously to prevent lumps.
Let the dough rise fully for a light, airy texture
