Indulgent Chocolate Chip Custard Brioches

Few things in baking feel as luxurious as pulling apart a warm brioche and discovering a rich, silky custard hiding inside. These Indulgent Chocolate Chip Custard Brioches combine everything we love about classic French baking with comforting, bakery-style sweetness. The dough is buttery, pillowy, and lightly sweet, while the custard filling melts into the crumb, carrying pockets of chocolate in every bite.

Perfect for brunch tables, special breakfasts, or an elevated dessert moment, these brioches are indulgent without being overwhelming. They’re the kind of treat that turns an ordinary morning into something memorable and makes your kitchen smell like a professional pâtisserie.

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INGREDIENTS

For the Brioche Dough

• All-purpose flour
• Granulated sugar
• Active dry yeast
• Whole milk, warm
• Eggs
• Unsalted butter, softened
• Salt
• Vanilla extract

For the Custard Filling

• Whole milk
• Egg yolks
• Granulated sugar
• Cornstarch
• Vanilla extract
• Unsalted butter

For the Chocolate Layer

• Chocolate chips or chopped dark chocolate

For Brushing

• Egg yolk
• Milk

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INSTRUCTIONS

1. Warm the milk slightly until lukewarm and dissolve the yeast with a teaspoon of sugar. Let sit until foamy.
2. In a large bowl, combine flour, remaining sugar, and salt.
3. Add eggs, vanilla, and yeast mixture, mixing until a soft dough forms.
4. Knead dough for 8–10 minutes until smooth and elastic.
5. Gradually add softened butter, kneading until fully incorporated and glossy.
6. Cover and let rise in a warm place until doubled in size.
7. Prepare the custard by heating milk in a saucepan until steaming.
8. Whisk egg yolks, sugar, and cornstarch until smooth.
9. Slowly pour hot milk into egg mixture while whisking, then return to heat.
10. Cook until thickened, remove from heat, add butter and vanilla, and cool completely.
11. Punch down dough and divide into equal portions.
12. Flatten each portion, add custard and chocolate chips to the center.
13. Seal tightly and shape into smooth balls.
14. Place on lined baking tray and let rise again until puffy.
15. Brush with egg wash.
16. Bake at 350°F (175°C) until golden brown and fragrant.
17. Cool slightly before serving to allow custard to set.

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TEXTURE & FLAVOR NOTES

These brioches are ultra-soft with a delicate crumb. The custard melts seamlessly into the bread, while chocolate chips create bursts of richness. Every bite is buttery, creamy, and gently sweet.

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SERVING IDEAS

• Serve warm with coffee or cappuccino
• Dust lightly with powdered sugar
• Add fresh berries on the side
• Drizzle with melted chocolate for dessert
• Slice and toast lightly the next day

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STORAGE TIPS

• Store at room temperature up to 2 days
• Refrigerate up to 4 days
• Freeze unfilled dough balls for future baking

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