There’s nothing quite like the moment you pull a batch of warm, freshly baked Chocolate Chip Vanilla Custard Brioches from the oven. The sweet aroma wafts through your kitchen, tantalizing your taste buds and drawing in anyone nearby. Just imagine sinking your teeth into a rich, buttery brioche enveloping gooey chocolate chips and luscious vanilla custard. This delightful combination sparks joy, making this treat perfect for cozy Sundays or festive family gatherings.
Now, I remember the first time I attempted to make these magnificent brioches. The kitchen was a floury battleground, and my patience was put to the test, but it was worth every sticky moment! As I watched my family dive into the fluffy pastries, I couldn’t help but feel a surge of pride. These brioches aren’t just a recipe; they’re a heartfelt experience that brings people together over sweet indulgence.
Why You'll Love This Chocolate Chip Vanilla Custard Brioches
- This amazing Chocolate Chip Vanilla Custard Brioches offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Ingredients for Chocolate Chip Vanilla Custard Brioches
Here’s what you’ll need to make this delicious Chocolate Chip Vanilla Custard Brioches:
250 g all-purpose flour – This is the foundation of your brioches, providing the right texture and structure.
30 g sugar – Adds a touch of sweetness to balance the flavors.
1 teaspoon salt – Enhances the other flavors and helps strengthen the dough.
10 g fresh yeast – Use crumbled fresh yeast for the best rise and flavor in your brioches.
3 eggs (150 g), beaten – Contributes to the richness and moisture of the dough.
165 g unsalted butter, softened and diced – The star ingredient that ensures a velvety texture and buttery flavor.
25 cl whole milk – Provides moisture and helps to activate the yeast.
1 teaspoon butter – For greasing your baking dish to avoid sticking.
1 vanilla pod – Fresh vanilla enhances the custard’s flavor, adding warmth and richness.
2 yolks – Helps to thicken the custard, creating a luscious texture.
50 g sugar – Sweetens the custard to perfection.
20 g cornstarch – This thickener is essential for the custard, helping it set nicely.
1 tablespoon all-purpose flour – Used in the custard to create a smooth texture.
120 g mini chocolate chips – These little bites of chocolate are the secret to your brioches’ bliss.
50 g sugar – For making the syrup that adds a beautiful glaze.
50 ml water – To dissolve with sugar for the syrup.
1 large egg + 1 yolk, beaten – This egg wash gives the brioches that beautiful golden-brown finish.
How to Make Chocolate Chip Vanilla Custard Brioches
Follow these simple steps to prepare this delicious Chocolate Chip Vanilla Custard Brioches:
Step 1: Mix the Dough
In the bowl of a KitchenAid mixer with a paddle attachment, combine the flour, sugar, salt, and crumbled yeast. Mix quickly, and then add the beaten eggs. Knead for 2-3 minutes at medium speed until the dough is strong and thick.
Step 2: Incorporate the Butter
Gradually add the diced softened butter while the mixer continues to run at medium speed. Keep kneading until the butter is fully incorporated, and the dough is dense, smooth, and slightly sticky. This should take about 20 minutes.
Step 3: Let the Dough Rise
Transfer the dough to a clean medium-sized bowl. Cover it with cling film and let it rise in a warm area for about 2 hours, or until it has doubled in size. Patience is key here!
Step 4: Prepare the Custard
While the dough is rising, let’s make that indulgent vanilla custard! In a saucepan, combine the milk and butter, heating it on medium until bubbly. Add the vanilla pod and scraped seeds for a fragrant infusion.
Step 5: Whisk and Thicken
In a separate bowl, whisk the egg yolks with the 50 g sugar until pale. Add the flour and cornstarch, mixing until well combined. Gradually pour the hot milk mixture over the yolk mixture while whisking continuously. Return to the saucepan and cook on low heat, stirring until thickened. Transfer to a clean bowl, cover with cling film, and refrigerate.
Step 6: Roll and Assemble
Once the dough has risen and the custard is cool, remove the dough from the fridge and roll it out on a floured surface into a rectangle (about 8×12 inches). Spread half of the custard over one side, sprinkle with mini chocolate chips, and gently press them down. Fold the dough over, cut into 8 equal rectangles, and place on a parchment-lined baking sheet. Let rise for 2 hours.
Step 7: Bake and Glaze
Preheat your oven to 350°F (180°C). Prepare a syrup by boiling 50 g sugar with 50 ml water until dissolved. Brush the risen brioches with a beaten egg and yolk, then bake for about 10-12 minutes, or until golden brown. Brush with syrup immediately after baking for a shiny finish.
Transfer to a cooling rack and keep your hands away; let them cool completely before diving in. You deserve it!
Enjoy these delightful Chocolate Chip Vanilla Custard Brioches as a sweet breakfast treat or a delightful dessert after dinner. They’re perfect for sharing—if you can bear to part with them!
You Must Know About Chocolate Chip Vanilla Custard Brioches
- This amazing Chocolate Chip Vanilla Custard Brioches offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting Chocolate Chip Vanilla Custard Brioches Cooking Process
To achieve the perfect Chocolate Chip Vanilla Custard Brioches, start by preparing the custard while the dough rises. Then, once the dough is ready, assemble and allow a second rise.
Add Your Touch to Chocolate Chip Vanilla Custard Brioches
Feel free to swap out mini chocolate chips for white chocolate or dried fruits. Experiment with flavored extracts instead of vanilla or add a sprinkle of sea salt for an elevated flavor.
Storing & Reheating Chocolate Chip Vanilla Custard Brioches
Store any leftover Chocolate Chip Vanilla Custard Brioches in an airtight container at room temperature for up to 3 days. To reheat, simply pop them in a warm oven for a few minutes to refresh them.
Chef's Helpful Tips for Chocolate Chip Vanilla Custard Brioches
- This amazing Chocolate Chip Vanilla Custard Brioches offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Using room temperature ingredients, especially butter and eggs, helps create a smoother dough. Avoid over-kneading, as this can lead to tough brioches; a light touch yields the best results. When rolling out the dough, lightly flour the surface to prevent sticking.
It’s funny how a misstep once turned my beautifully rising dough into a pancake during my first attempt. Friends still tease me about bringing “chocolate pancakes” to brunch that day, but we all enjoyed them nonetheless!
FAQs About Chocolate Chip Vanilla Custard Brioches
What is Chocolate Chip Vanilla Custard Brioches?
Chocolate Chip Vanilla Custard Brioches are delightful pastry treats that combine the buttery richness of brioche with a luscious vanilla custard filling. These brioches are pillowy soft and slightly sweet, making them a perfect decadent breakfast or delightful dessert option. The addition of mini chocolate chips adds an extra layer of flavor, ensuring that every bite is a little piece of heaven. Ideal for sharing with family or friends, these brioches will impress anyone lucky enough to taste them.
Can I use different fillings for my brioches?
Absolutely! While chocolate chip vanilla custard brioches are undeniably delicious, you can get creative with the fillings. Consider swapping the chocolate chips for dried fruits like cranberries or apricots, or try using white chocolate for a sweeter twist. You can even add flavored extracts like almond or hazelnut to the custard for a unique taste. The beauty of this recipe lies in its versatility, so feel free to experiment and find your perfect combination.
How should I store Chocolate Chip Vanilla Custard Brioches?
To ensure your Chocolate Chip Vanilla Custard Brioches stay fresh, store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, consider freezing them. To do this, wrap each brioche separately in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply let them thaw at room temperature or pop them in a warm oven for a few minutes until warmed through, restoring their delightful texture.
What should I do if my dough doesn’t rise properly?
If your dough for Chocolate Chip Vanilla Custard Brioches doesn’t rise as expected, there could be a couple of culprits at play. Firstly, ensure that your yeast is fresh and active. If your yeast has expired, it won’t work effectively. Secondly, check the temperature of your environment; yeast thrives in warm conditions. If it’s too cold, the rising process may be hindered. A warm, draft-free spot is ideal for letting the dough rise. Don’t be discouraged; even if your dough doesn’t double in size, you can still bake them—they might just be a little denser!
Conclusion for Chocolate Chip Vanilla Custard Brioches
Incorporating Chocolate Chip Vanilla Custard Brioches into your baking repertoire is a fantastic way to create a sweet treat that brings joy to any setting. With their delightful flavors and versatility, these brioches can easily be customized to fit your personal taste. Remember to store them properly to enjoy their soft, scrumptious texture for days. Now that you know how to make these amazing treats, it’s time to gather your ingredients and start baking!
Chocolate Chip Vanilla Custard Brioches
Ingredients
Equipment
Method
- In the bowl of a kitchen aid with a paddle attachment, add the flour, sugar, salt, and crumbled yeast. Mix quickly.
- Add the eggs and knead for about 2-3 minutes at medium speed, until the dough becomes strong and thick.
- Incorporate the diced softened butter in several additions while the kitchen aid is running at medium speed. Knead until the butter is completely incorporated and the dough becomes dense, smooth, and slightly sticky, about 20 minutes.
- Place the dough in a clean medium-sized bowl, cover with cling film, and let rise in a warm room for about 2 hours or until the dough has doubled in size.
- Flatten the dough in a thick rectangle, wrap with cling film, and place in the refrigerator for about 40 minutes (up to 2 hours if you have time), or in the freezer for 20 minutes.
- For the vanilla custard, heat milk and butter on medium heat. Add the vanilla pod and grated seeds.
- In a separate bowl, whisk the yolks with sugar. Pour in the flour and cornstarch, and whisk until well combined.
- When the milk is bubbling, remove the vanilla pod and pour the milk over the egg mixture in a few additions until well combined.
- Pour the mixture back into the pan on low-medium heat, and keep whisking until it thickens.
- Transfer into a clean bowl, cover with cling film making contact with the vanilla custard, and place in the refrigerator until ready to use.
- Remove the dough from the fridge and roll it out on a clean surface covered with parchment paper into a large rectangle of 8×12 inches (40×30 cm).
- Cover half of the dough with the vanilla custard lengthwise.
- Sprinkle the chocolate chips over, and gently use the rolling pin to press them into the custard.
- Fold the empty side of the dough over the garnished one and flatten the top part with your hands to remove possible air bubbles. Gently flatten with a rolling pin to ensure the surface is smooth.
- Using a sharp knife, cut the dough into 8 equal rectangles, about 1 to 1.5 inches (3 to 4 cm) wide. Place each of them on a prepared baking sheet lined with parchment paper, leaving enough space between each. Cover with cling film and let rise for 2 hours.
- For the syrup, in a small saucepan, bring sugar and water to a boil until sugar is completely dissolved. Let cool.
- When the brioches are ready, brush them with the beaten egg and yolk, then bake in a pre-heated oven at 350°F (180°C) for 10-12 minutes, or until golden-brown, depending on your preference.
- Remove from the oven and brush with the syrup right away. Let cool completely before serving.
