There’s something undeniably magical about the scent of freshly baked brioche filling your kitchen. It instantly transports you to a charming French bakery, where the glass display cases are lined with golden, flaky pastries and the aroma of butter and vanilla lingers in the air. Brioches Suisses, or Chocolate Chip Vanilla Custard Brioches, are a true gem of French pastry—tender, pillowy brioche dough wrapped around a luscious vanilla custard and speckled with melty chocolate chips.
These pastries are perfect for breakfast, brunch, or a sweet afternoon treat with coffee or tea. While they look impressive, they’re surprisingly doable at home with a bit of patience and the right technique. This recipe will guide you through each step, so you can recreate the magic of a French patisserie in your own kitchen.
Why You’ll Love This Recipe
- Authentic French pastry at home – No need to travel to Paris to enjoy bakery-style brioches!
- Rich and indulgent flavors – A combination of buttery brioche, silky vanilla custard, and chocolate creates a melt-in-your-mouth experience.
- Great for special occasions – These pastries make any breakfast or brunch feel extra special.
- Make-ahead friendly – The dough can be prepared the night before, making the baking process smoother in the morning.
Ingredients You’ll Need
For the Brioche Dough:
- 3 ½ cups (450g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ teaspoon salt
- ½ cup (120ml) warm milk
- 2 eggs
- ½ cup (115g) unsalted butter, softened
For the Vanilla Custard (Pastry Cream):
- 1 cup (240ml) whole milk
- 2 egg yolks
- ¼ cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Filling:
- ½ cup (90g) chocolate chips
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
How to Make Chocolate Chip Vanilla Custard Brioches
Step 1: Prepare the Brioche Dough
- Activate the yeast – In a small bowl, mix the warm milk and yeast. Let it sit for about 5-10 minutes until foamy. This step ensures the yeast is active and will help the dough rise beautifully.
- Mix the dry ingredients – In a large mixing bowl, combine the flour, sugar, and salt.
- Incorporate the wet ingredients – Add the eggs and the yeast mixture into the dry ingredients. Mix until a sticky dough forms.
- Knead the dough – Knead the dough by hand or using a stand mixer with a dough hook attachment. Once it starts coming together, gradually add the softened butter, one piece at a time, kneading continuously for about 10 minutes. The dough should become smooth, soft, and slightly elastic.
- First rise – Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
Step 2: Make the Vanilla Custard
- Heat the milk – In a saucepan over medium heat, warm the milk until it begins to steam but does not boil.
- Whisk the egg yolks and sugar – In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Temper the eggs – Slowly pour a small amount of the warm milk into the egg mixture while whisking continuously. This prevents the eggs from scrambling.
- Cook the custard – Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens into a creamy consistency.
- Add butter and vanilla – Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.
Step 3: Assemble the Brioches
- Roll out the dough – Once the dough has risen, transfer it to a floured surface and roll it into a large rectangle (about 12×16 inches).
- Spread the custard – Evenly spread the cooled vanilla custard over one half of the rectangle.
- Add chocolate chips – Sprinkle the chocolate chips evenly over the custard layer.
- Fold and cut – Fold the dough in half lengthwise, covering the custard and chocolate. Use a sharp knife or pastry cutter to slice the dough into 8-10 strips.
- Second rise – Place the strips on a baking sheet lined with parchment paper, leaving space between each. Cover lightly with a towel and let them rise for 30-45 minutes.
Step 4: Bake the Brioches
- Preheat the oven to 350°F (175°C).
- Brush with egg wash – In a small bowl, whisk together the egg and milk, then brush the tops of the brioches.
- Bake – Bake for 15-18 minutes, or until golden brown and puffed.
- Cool and enjoy – Let the pastries cool slightly before serving.
Helpful Tips
- Plan ahead – Brioche dough is best when given a slow overnight rise in the fridge. You can refrigerate it after the first rise for extra flavor and a more manageable dough.
- Use high-quality chocolate – Since this recipe is simple, good chocolate makes a big difference in flavor.
- Don’t rush the dough – Kneading is key to a soft, fluffy texture. Make sure to knead well until the dough becomes smooth.
- Keep an eye on the custard – Stir constantly when cooking the custard to avoid lumps or burning.
Recipe Details
- Prep Time: 20 minutes (plus resting time)
- Cook Time: 15-18 minutes
- Total Time: About 3 hours
- Yield: 8-10 brioches
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Notes
- Chilling the Dough – If you have time, refrigerating the dough overnight after the first rise enhances the flavor and makes it easier to handle. Simply cover it well and let it rest in the fridge until ready to use.
- Rolling Tip – When rolling out the dough, lightly flour your surface but avoid adding too much flour, as it can make the dough dry.
- Custard Consistency – The pastry cream should be thick but spreadable. If it gets too thick, whisk in a small amount of milk to loosen it before spreading.
- Cutting the Brioches – Use a sharp knife or a pizza cutter for clean, even strips. Chilling the dough for 10-15 minutes before slicing can also help achieve neat edges.
- Serving Suggestion – Enjoy warm or at room temperature. For an extra indulgent treat, dust with powdered sugar or drizzle with a light glaze.
- Reheating – Warm leftovers in a 300°F (150°C) oven for a few minutes to bring back their fresh-baked texture. Avoid microwaving for too long, as it can make them chewy.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days; reheat slightly before serving.
- Freezing: Freeze the baked brioches in a freezer-safe bag for up to 2 months. Thaw overnight and warm in the oven before serving.
Related Recipes
If you loved these Chocolate Chip Vanilla Custard Brioches, you might also enjoy:
- Cheesecake-Stuffed Chocolate Chip Cookies
- Chocolate Chip Cheesecake Cookies
- Chocolate Overnight Oats: A Delicious and Easy Breakfast Treat
- Decadent Buckeye Brownie Cookies – A Chocolate and Peanut Butter Lover’s Dream
Conclusion
Brioches Suisses are the perfect blend of soft, buttery dough, silky vanilla custard, and rich chocolate chips—just like you’d find in a Parisian bakery. While they take a little time and patience, the result is well worth it. Whether you’re making them for a weekend breakfast, a brunch gathering, or simply to treat yourself, these homemade pastries will bring a little bit of France to your kitchen. Enjoy!
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Chocolate Chip Vanilla Custard Brioches (Brioches Suisses)
Description
There’s something undeniably magical about the scent of freshly baked brioche filling your kitchen. It instantly transports you to a charming French bakery, where the glass display cases are lined with golden, flaky pastries and the aroma of butter and vanilla lingers in the air. Brioches Suisses, or Chocolate Chip Vanilla Custard Brioches, are a true gem of French pastry—tender, pillowy brioche dough wrapped around a luscious vanilla custard and speckled with melty chocolate chips.
These pastries are perfect for breakfast, brunch, or a sweet afternoon treat with coffee or tea. While they look impressive, they’re surprisingly doable at home with a bit of patience and the right technique. This recipe will guide you through each step, so you can recreate the magic of a French patisserie in your own kitchen.
Ingredients
For the Brioche Dough:
- 3 ½ cups (450g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ teaspoon salt
- ½ cup (120ml) warm milk
- 2 eggs
- ½ cup (115g) unsalted butter, softened
For the Vanilla Custard (Pastry Cream):
- 1 cup (240ml) whole milk
- 2 egg yolks
- ¼ cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Filling:
- ½ cup (90g) chocolate chips
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
Step 1: Prepare the Brioche Dough
- Activate the yeast – In a small bowl, mix the warm milk and yeast. Let it sit for about 5-10 minutes until foamy. This step ensures the yeast is active and will help the dough rise beautifully.
- Mix the dry ingredients – In a large mixing bowl, combine the flour, sugar, and salt.
- Incorporate the wet ingredients – Add the eggs and the yeast mixture into the dry ingredients. Mix until a sticky dough forms.
- Knead the dough – Knead the dough by hand or using a stand mixer with a dough hook attachment. Once it starts coming together, gradually add the softened butter, one piece at a time, kneading continuously for about 10 minutes. The dough should become smooth, soft, and slightly elastic.
- First rise – Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
Step 2: Make the Vanilla Custard
- Heat the milk – In a saucepan over medium heat, warm the milk until it begins to steam but does not boil.
- Whisk the egg yolks and sugar – In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Temper the eggs – Slowly pour a small amount of the warm milk into the egg mixture while whisking continuously. This prevents the eggs from scrambling.
- Cook the custard – Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens into a creamy consistency.
- Add butter and vanilla – Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.
Step 3: Assemble the Brioches
- Roll out the dough – Once the dough has risen, transfer it to a floured surface and roll it into a large rectangle (about 12×16 inches).
- Spread the custard – Evenly spread the cooled vanilla custard over one half of the rectangle.
- Add chocolate chips – Sprinkle the chocolate chips evenly over the custard layer.
- Fold and cut – Fold the dough in half lengthwise, covering the custard and chocolate. Use a sharp knife or pastry cutter to slice the dough into 8-10 strips.
- Second rise – Place the strips on a baking sheet lined with parchment paper, leaving space between each. Cover lightly with a towel and let them rise for 30-45 minutes.
Step 4: Bake the Brioches
- Preheat the oven to 350°F (175°C).
- Brush with egg wash – In a small bowl, whisk together the egg and milk, then brush the tops of the brioches.
- Bake – Bake for 15-18 minutes, or until golden brown and puffed.
- Cool and enjoy – Let the pastries cool slightly before serving.
Notes
Chilling the Dough – If you have time, refrigerating the dough overnight after the first rise enhances the flavor and makes it easier to handle. Simply cover it well and let it rest in the fridge until ready to use.
Rolling Tip – When rolling out the dough, lightly flour your surface but avoid adding too much flour, as it can make the dough dry.
Custard Consistency – The pastry cream should be thick but spreadable. If it gets too thick, whisk in a small amount of milk to loosen it before spreading.
Cutting the Brioches – Use a sharp knife or a pizza cutter for clean, even strips. Chilling the dough for 10-15 minutes before slicing can also help achieve neat edges.
Serving Suggestion – Enjoy warm or at room temperature. For an extra indulgent treat, dust with powdered sugar or drizzle with a light glaze.
Reheating – Warm leftovers in a 300°F (150°C) oven for a few minutes to bring back their fresh-baked texture. Avoid microwaving for too long, as it can make them chewy.