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
Scale
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.
