If there’s one pastry that instantly transports me to a sun-dappled French café, it’s these Chocolate Chip Vanilla Custard Brioches. You get bite after bite of golden, buttery dough, creamy vanilla custard, and little pockets of melty chocolate. It’s brunch on a whole new level! Whether you’re already a fan of French baking or just want a show-stopper for your next breakfast spread, this recipe is surprisingly approachable. The best part? The Ingredients are classic pantry staples you probably recognize, but together, they create a treat that’s pretty much bakery magic at home.

Ingredients You’ll Need

Let’s make your kitchen smell like a Parisian bakery! Each of these Ingredients works behind the scenes, building crave-worthy flavor, ultra-soft texture, and gorgeous color. Don’t skimp or substitute — here’s why:

All-purpose flour: The sturdy backbone that gives structure and that perfect crumb to the brioches.
Sugar: Adds just the right amount of sweetness and helps with beautiful golden browning.
Salt: Balances flavor and sharpens the sweetness so every bite sparkles.
Fresh yeast: The secret to pillowy, airy pastries — far superior to dried yeast for this recipe if you can find it!
Large eggs: These enrich the dough, making it extra tender and deeply flavorful.
Unsalted butter: Essential for that rich, melt-in-your-mouth texture and a subtle creamy taste.
Whole milk: For the custard, it creates a velvet-smooth filling that’s positively luxurious.
Vanilla pod: Flecks of real vanilla make a world of difference—so aromatic and genuinely French!
Egg yolks: For pastry cream, they make the filling thick and luscious, nothing watery here.
Cornstarch & all-purpose flour (for custard): Dual thickeners for a custard that’s perfectly spoonable yet spreadable.
Mini chocolate chips: Tiny chips distribute evenly—get gooey pools of chocolate in every bite.
Sugar and water (for syrup): Adds a gorgeous, glossy finish after baking, locking in moisture and shine.
Extra egg + yolk (for brushing): The trick to that show-stopping golden, shiny top.

How to Make Ingredients

Step 1: Mix and Knead the Brioche Dough

Start by combining the flour, sugar, salt, and crumbled fresh yeast in your mixer. Add in those eggs and let the dough come together, kneading until it looks thick and smooth—don’t rush it! Slowly beat in the softened butter and keep mixing until the dough is shiny, dense, and just a hint sticky (this can take up to 20 minutes, so trust the process and you’ll be rewarded).

Step 2: First Rise

Cover your mixing bowl with plastic wrap and set the dough aside in a warm spot. Let it rest for about 2 hours, or until it’s doubled in size and looks poofy and airy. The Ingredients quietly work their magic here, developing flavor and that trademark brioche airiness.

Step 3: Prepare the Vanilla Custard

In a saucepan, gently heat the milk and butter along with the split vanilla pod and those tiny, fragrant seeds. Whisk egg yolks with sugar, flour, and cornstarch separately. Once your milk mixture is bubbling, slowly pour it over the yolk mixture while whisking, then return it to the heat. Whisk until thickened—don’t walk away! Once it’s perfect, cover it with wrap and chill it in the fridge to let the flavors meld.

Step 4: Shape the Brioches

Roll out your dough to a large rectangle. Spread the cooled vanilla custard over one half, scatter with mini chocolate chips (so they’re evenly distributed), then fold the dough over. Cut into 8 generous rectangles and transfer to a baking sheet. The second rise makes sure your brioches are cloud-like and tender, so give them another 2 hours to puff up.

Step 5: Brush and Bake

Preheat your oven to 350°F (180°C). Brush the tops of the risen brioches with the egg wash for gorgeous color. Bake 10-12 minutes, keeping an eye until they’re golden and irresistible. As they cool, brush them with a glistening sugar syrup—this locks in moisture for that perfect, bakery-style finish every time.

How to Serve Ingredients

Garnishes

A dusting of powdered sugar is dreamy for presentation, and if you’re feeling extra, a drizzle of melted chocolate over the top brings pure pastry bliss. For a slightly fresher touch, try a sprinkle of orange zest—the fragrance plays beautifully with the vanilla and chocolate flavors.

Side Dishes

Serve your brioches alongside fresh berries or citrus segments to balance out the richness. For brunch, a cappuccino or fresh-pressed orange juice is absolutely classic—these Ingredients pair happily with anything creamy or tart.

Creative Ways to Present

Slice each brioche in half and fill with sliced strawberries or raspberries for a colorful twist, or serve with a scoop of gelato for an elegant dessert. You can even cut the brioches into triangles and stack them, mini-high-tea style, on a pretty platter for a dazzling effect—let your creativity and the Ingredients take center stage!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover brioches in an airtight container at room temperature for up to two days. The custard and chocolate stay luscious, and the Ingredients hold up nicely as the bread re-absorbs the filling’s moisture overnight.

Freezing

If you want to make life even easier, the baked and cooled brioches can be frozen! Wrap each individually to keep them soft, then place in a freezer bag. The Ingredients freeze and thaw surprisingly well—no loss of flavor or texture.

Reheating

For maximum pleasure, reheat in a 300°F oven for about 7-10 minutes, just until warm and the chocolate is soft but not melted out. The aroma of warming Ingredients will make your kitchen irresistible all over again!

FAQs

Can I use instant yeast instead of fresh yeast?

Yes, you can substitute instant yeast—use about 3g (just under 1 teaspoon) and mix it with the dry Ingredients as directed. Your rise times may be a little shorter, so keep an eye out for when the dough has doubled.

Can I make the dough or custard the night before?

Absolutely! The brioche dough can be made ahead: let it rise, punch it down, wrap, and refrigerate overnight. Same with the vanilla custard. Let everything come to room temperature in the morning before shaping—the prep-ahead Ingredients will actually deepen the flavor.

How do I keep the chocolate chips from sinking or melting?

Mini chocolate chips are perfect because they stay suspended in the custard rather than sinking. Try sprinkling them over the custard just before folding the dough, and be sure the custard is completely cooled so the chips hold their shape.

Can I use vanilla extract instead of a vanilla pod?

While nothing beats the aroma and flavor of a real vanilla pod, you can use a good quality vanilla extract—add a teaspoon to the milk before heating. The Ingredients will still come together for a rich, fragrant pastry.

What if I don’t have a stand mixer?

It’s a little extra arm workout, but you can definitely knead by hand—just be patient as the butter incorporates and the dough gradually becomes smooth and elastic. It’s a great way to connect with the Ingredients and your dough!

Final Thoughts

I hope you fall in love with these Chocolate Chip Vanilla Custard Brioches just like I have. With every bite, the balance of Ingredients creates something a little magical—soft, creamy, just the right amount of sweet, and always impressive. Give them a try, share them with friends, and savor a taste of French baking awesomeness at home!

Ingredients Recipe