Description
Classic French brioches meet American chocolate chip dreams in this luxurious pastry fusion. Silky vanilla custard and rich chocolate chips nestle inside golden, buttery brioche dough, promising a delightful breakfast or afternoon indulgence you’ll savor with pure pleasure.
Ingredients
Scale
Main Ingredients:
- 2 cups + 1 tablespoon (250g) all-purpose flour
- 1 cup + 2 teaspoons (25 cl) whole milk
- 3 eggs (150g) beaten
- ⅔ cup (165g) unsalted butter softened and diced
Dry Ingredients:
- 2 tablespoons (30g) sugar
- 1 teaspoon salt
- 0.35 ounces (10g) fresh yeast crumbled
- 1 tablespoon all-purpose flour
- 3 tablespoons (20g) cornstarch
- ¼ cup (50g) sugar
Custard and Topping Ingredients:
- 1 vanilla pod
- 2 yolks
- 1 teaspoon butter
- ¾ cup (120g) mini chocolate chips
- ¼ cup (50ml) water
- 1 large egg & yolk beaten
Instructions
- In a large mixing bowl equipped with a paddle attachment, combine all-purpose flour, granulated sugar, salt, and crumbled active dry yeast. Gently mix the dry ingredients to ensure even distribution.
- Add whole eggs to the mixture and knead on medium speed for 3-4 minutes until the dough develops strength and becomes elastic.
- Gradually introduce softened unsalted butter (diced into small cubes) while continuing to mix at medium speed. Allow approximately 15-20 minutes for complete butter absorption, creating a smooth, slightly tacky dough consistency.
- Transfer the developed dough to a clean, lightly oiled bowl. Cover securely with plastic wrap and let rest in a warm, draft-free location for 1.5-2 hours, or until the dough has doubled in volume.
- Carefully shape the proofed dough into a rectangular form. Wrap tightly in plastic wrap and refrigerate for 1 hour, followed by a 30-minute freezer rest to firm up the dough.
- For the vanilla custard, combine whole milk and unsalted butter in a medium saucepan. Split and scrape a vanilla bean, adding both seeds and pod to the milk mixture. Heat over medium temperature until just before boiling.
- In a separate mixing bowl, whisk egg yolks with granulated sugar, all-purpose flour, and cornstarch until perfectly smooth and free of lumps.
- Temper the egg mixture by slowly streaming the hot milk into the yolk blend, whisking continuously to prevent egg scrambling.
- Return the combined custard to the saucepan, cooking over low-medium heat while stirring constantly. Cook until the mixture thickens to a pudding-like consistency. Immediately transfer to a clean bowl, press plastic wrap directly onto the custard surface, and refrigerate until completely chilled.
- Roll out the chilled brioche dough on parchment paper into a 8 x 12 inches (20 x 30 centimeters) rectangle. Spread the cooled vanilla custard evenly across half the dough, then sprinkle semi-sweet chocolate chips uniformly.
- Carefully fold the remaining dough over the filled section, creating a sealed packet. Slice into 8 equal rectangular portions and arrange on a lined baking sheet, allowing space between each piece for final proofing.
- Let the shaped brioches rise in a warm environment for 1.5-2 hours. Preheat the oven to 350°F (180°C). Bake for 12-15 minutes until golden brown. Brush with a light sugar syrup immediately after removing from the oven for a glossy finish.
Notes
- Crafting this brioche requires patience and precision, transforming simple ingredients into a luxurious pastry.
- Yeast activation begins the magical transformation, creating a soft, pillowy dough that promises delectable results.
- Butter integration takes time, slowly kneading for 20 minutes to develop a silky, elastic texture that melts in your mouth.
- Chilling the dough helps develop complex flavors and makes shaping easier, allowing for a more controlled baking experience.
- Vanilla custard becomes the secret weapon, providing a rich, creamy filling that complements the chocolate chips perfectly.
- Final rising and baking create a golden-brown exterior with a tender, indulgent interior that will impress even the most discerning pastry lover.
- Prep Time: 3 hours
- Cook Time: 12 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg