If you are on the lookout for a treat that perfectly balances tender, buttery bread with a luscious, creamy center and the delightful surprises of chocolate, then the Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe is your new best friend in the kitchen. This recipe takes the classic brioche to a whole new level by folding in a rich vanilla-infused custard and sprinkling mini chocolate chips into each bite. The result is a golden, slightly sweet pastry that melts in your mouth and fills your home with the most comforting aroma. Trust me, once you try these brioches, you’ll want to share the experience with everyone you know.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in crafting those irresistibly soft, flavorful brioches. From the richness of butter to the delicate fragrance of vanilla, each element combines to create the perfect balance of texture, taste, and appearance.
- 2 cups + 1 Tablespoon (250g) all-purpose flour: The sturdy base that forms the soft, pillowy dough.
- 2 Tablespoons (30g) sugar: Adds just enough sweetness to complement the custard and chocolate.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 0.35 ounces (10g) fresh yeast, crumbled: Essential for that beautiful rise and light texture.
- 3 eggs (150g), beaten: Enrich the dough and give it a tender crumb.
- 2/3 cup (165g) unsalted butter, softened and diced: The secret to the luxurious moistness and buttery flavor.
- 1 cup + 2 teaspoons (25 cl) whole milk: Keeps the dough soft and contributes to the golden crust.
- 1 teaspoon butter: Used for greasing the baking pans, ensuring the brioches don’t stick.
- 1 vanilla pod: Infuses the custard with that unmistakable warm, aromatic flavor.
- 2 yolks: Make the custard rich and velvety.
- 1/4 cup (50g) sugar (for custard): Sweetens the custard to a perfect lusciousness.
- 3 Tablespoons (20g) cornstarch: Thickens the custard to the ideal, scoopable texture.
- 1 Tablespoon all-purpose flour: Works alongside cornstarch to stabilize the custard.
- 3/4 cup (120g) mini chocolate chips: Scattered inside for pockets of melty chocolate delight.
- 1/4 cup (50g) sugar (for syrup): Blended with water to brush over the brioches for an irresistible glaze.
- 1/4 cup (50 ml) water: Mixed with sugar to create the shiny syrup glaze.
- 1 large egg + 1 yolk, beaten: Used for the egg wash to give the brioches their beautiful golden sheen.
How to Make Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe
Step 1: Prepare the Vanilla Custard
Begin by splitting the vanilla pod and scraping out the fragrant seeds. In a saucepan, gently warm the milk with the pod and seeds to extract maximum flavor. Meanwhile, whisk the egg yolks with sugar, cornstarch, and flour until smooth. Slowly pour the warm milk into the egg mixture, stirring continuously to prevent curdling. Return everything to the pan and cook on low heat until thickened into a silky, lush custard. Remove from heat, discard the vanilla pod, cover with plastic wrap to prevent a skin, and chill.
Step 2: Make the Brioche Dough
Mix the flour, sugar, and salt in a large bowl. Sprinkle the crumbled yeast over the warm milk and let it bloom for a few minutes. Add the beaten eggs and the yeast mixture to the dry ingredients, mixing until everything is well combined. Knead in the softened butter a little at a time, ensuring it’s fully absorbed. The dough may be sticky but keep kneading until smooth and elastic. Cover and let it rise in a warm spot until it doubles in size, about 2 hours.
Step 3: Assemble the Brioches
Turn out the risen dough onto a lightly floured surface and roll it into a rectangle. Spread the chilled vanilla custard over it evenly, then sprinkle the mini chocolate chips across the custard layer. Roll the dough tightly into a log, then cut it into 8 equal pieces. Place each piece seam-side down into greased molds or on a baking sheet lined with parchment. Cover and let the brioches proof again until they are puffy and nearly doubled in size.
Step 4: Bake and Glaze
Preheat your oven to a moderate 350°F (175°C). Brush the tops of the brioches with the beaten egg mixture for that golden glow. Bake for about 12 minutes, just until the tops are beautifully browned and the aroma is heavenly. While the brioches bake, combine sugar and water in a saucepan and simmer until the sugar dissolves, creating a simple syrup. Once out of the oven, immediately brush the syrup over the warm brioches to add a glossy finish and a gentle sweetness boost.
How to Serve Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe
Garnishes
Serving these brioches with a sprinkle of powdered sugar or a light dusting of cocoa powder elevates their appearance and adds a subtle hint of extra flavor. A few fresh berries or mint leaves create a beautiful, colorful contrast and welcome freshness.
Side Dishes
These brioches pair wonderfully with a steaming cup of café au lait or a bold espresso to balance the sweetness. For a light breakfast or brunch, serve alongside fresh fruit salads or creamy yogurt for a complete and satisfying meal.
Creative Ways to Present
You can cut each brioche in half and toast it lightly, then spread with a touch of butter or cream cheese to add a new texture and flavor dimension. For a fun twist, fill the center with a dollop of whipped cream or a drizzle of caramel sauce just before serving, making every bite an indulgence.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra brioches, simply store them in an airtight container at room temperature for up to two days. This will keep them soft and fresh, ready to enjoy as is or warmed up slightly for a perfect treat.
Freezing
For longer storage, wrap each brioche individually in plastic wrap and freeze in a sealed bag. They can be frozen for up to one month without losing their delightful texture and flavor. Just thaw overnight in the fridge before reheating.
Reheating
To revive the brioches, warm them gently in an oven set to 300°F (150°C) for about 5 to 7 minutes. This method helps restore that beautiful buttery softness and melts the chocolate just enough without over-drying the brioche.
FAQs
Can I use dry yeast instead of fresh yeast?
Absolutely! When substituting dry yeast, use about one-third of the amount called for in fresh yeast. Just make sure to activate it in warm milk first to get that perfect rise.
Is it necessary to use mini chocolate chips?
Mini chips distribute more evenly throughout the custard, giving you those little bursts of chocolate in every bite. However, regular chocolate chips or chopped chocolate pieces also work well if you prefer chunkier pockets of chocolate.
Can I make the custard in advance?
Yes, the vanilla custard can be made a day ahead. Just keep it covered tightly in the refrigerator to prevent a skin from forming and bring it back to room temperature before spreading on the dough.
How long does the dough need to rise?
The first rise usually takes about two hours in a warm place until doubled in size. After shaping, the brioche pieces need another 1 to 1.5 hours to proof before baking. Patience here is key to that airy, soft texture.
Can I substitute the vanilla pod with vanilla extract?
You certainly can. Use about one teaspoon of vanilla extract instead of the pod, but keep in mind that fresh vanilla pods impart a more complex and aromatic flavor that pairs beautifully with the custard.
Final Thoughts
Making the Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe is truly a labor of love that rewards you with heavenly flavors and textures. These brioches are perfect for sharing, for breakfast, or anytime you want to treat yourself to something sweet and special. I wholeheartedly encourage you to try this recipe—it might just become a treasured favorite in your baking repertoire, as it is in mine.
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Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe
- Prep Time: 8 hours
- Cook Time: 12 minutes
- Total Time: 8 hours 12 minutes
- Yield: 8 brioches
- Category: Pastry
- Method: Baking
- Cuisine: French
Description
Chocolate Chip Vanilla Custard Brioches, also known as Pains Suisses, are decadent French pastries with a soft, buttery brioche dough filled with creamy vanilla custard and mini chocolate chips. These sweet treats combine the rich flavors of vanilla and chocolate in a fluffy, tender bread perfect for breakfast or dessert.
Ingredients
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
- 1 cup + 2 teaspoons (25 cl) whole milk
Vanilla Custard Filling
- 1 teaspoon butter
- 1 vanilla pod
- 2 yolks
- 1/4 cup (50g) sugar
- 3 Tablespoons (20g) cornstarch
- 1 Tablespoon all-purpose flour
Other Ingredients
- 3/4 cup (120g) mini chocolate chips
- 1/4 cup (50g) sugar
- 1/4 cup (50 ml) water
- 1 large egg + 1 yolk, beaten (for egg wash)
Instructions
- Prepare the vanilla custard: In a saucepan, add butter and split vanilla pod. Heat the milk with the vanilla until it slightly simmers, then remove from heat and let infuse for 10 minutes. In a bowl, whisk together egg yolks, sugar, cornstarch, and flour until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously, then return the mixture to the saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, discard vanilla pod, and let cool.
- Make the brioche dough: In a large mixing bowl, combine flour, sugar, salt, and crumbled yeast. Make a well in the center and add the beaten eggs and warm milk. Mix until dough forms. Knead in the softened diced butter piece by piece until fully incorporated and the dough is smooth and elastic. Cover the dough and let it rise in a warm place for about 6 hours until doubled in size.
- Shape the brioches: Once risen, punch down the dough and roll it out into a rectangle. Spread a portion of the vanilla custard over the dough, then sprinkle the mini chocolate chips evenly on top. Roll the dough into a tight log and cut into eight even pieces. Place each piece on a baking sheet lined with parchment paper, cover, and allow them to rise again for about 2 hours until puffy.
- Bake the brioches: Preheat the oven to 375°F (190°C). Brush each brioche with the beaten egg and yolk mixture for a shiny golden crust. Bake the brioches for 12 minutes or until golden brown and cooked through. Let cool slightly before serving.
Notes
- Use fresh yeast for best results, but active dry yeast can be substituted by adjusting the quantity.
- Ensure the butter and milk are at room temperature to aid in dough mixing.
- For richer custard flavor, scrape the vanilla seeds into the milk before heating.
- Mini chocolate chips melt slightly during baking, giving pockets of gooey chocolate inside the brioche.
- These brioches are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
