Description
Delicious brioche filled with creamy custard and chocolate chips, perfect for breakfast or dessert.
Ingredients
Scale
- 250g strong white bread flour
- 30g granulated sugar
- ½ tsp salt
- 7g instant yeast
- 2 large eggs
- 70ml whole milk
- 125g unsalted butter, softened
- 2 egg yolks
- 30g granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 150ml whole milk
- 80g dark or milk chocolate chips
- 1 egg (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Make the Custard: Start by preparing the custard so it has time to cool. In a saucepan, whisk together the egg yolks, sugar, cornstarch, and vanilla extract. Slowly add the milk, whisking to prevent lumps. Place over medium heat and stir constantly until it thickens into a smooth custard. It should coat the back of a spoon. Pour into a bowl, cover with plastic wrap (pressing it onto the surface to prevent a skin), and chill. Tip: You can make the custard a day ahead to save time in the morning.
- Prepare the Brioche Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast (keeping the yeast and salt on opposite sides of the bowl initially). Add eggs and milk, then mix on medium speed for about 5 minutes until a soft dough forms. Gradually add the softened butter, a tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 10–15 minutes until the dough is glossy, elastic, and slightly sticky. Shape into a ball, place in a greased bowl, cover, and let it rise in a warm place for 1–2 hours or until doubled in size.
- Chill the Dough: Once risen, punch the dough down gently and cover again. Chill in the fridge for at least 2 hours (or overnight) — this makes it easier to handle.
- Shape the Brioches: On a lightly floured surface, divide the chilled dough into 8 equal pieces. Flatten each piece into a small circle. Spoon a small amount of the chilled custard into the center, add a few chocolate chips, and then pinch the edges together to seal the filling inside. Place seam-side down into greased muffin tins or ramekins. Let them proof at room temperature for 1–2 hours until they’re puffy and soft.
- Bake: Preheat the oven to 350°F (180°C). Brush the tops with beaten egg and bake for 18–22 minutes, or until golden brown and slightly springy. Allow to cool for 10 minutes before removing from the tins. Dust with powdered sugar for a pretty finish, and serve warm or at room temperature.
Notes
- You can make the custard a day ahead to save time in the morning.
- Ensure the dough rises properly for the best texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 brioche