Chocolate Chip Brioche (Printable Recipe Version)
Soft brioche pastries filled with rich vanilla custard and chocolate chips. Glazed lightly with syrup for extra sweetness and shine.
# Ingredients You’ll Need:
01 -
1 teaspoon salt.
02 -
2 tablespoons (30g) sugar.
03 -
2 cups + 1 tablespoon (250g) plain flour.
04 -
0.35 ounces (10g) fresh yeast, broken up.
05 -
2/3 cup (165g) unsalted butter, diced and softened.
06 -
3 beaten eggs (150g).
07 -
1 cup + 2 teaspoons (25cl) whole milk.
08 -
1 teaspoon butter for the custard filling.
09 -
1 vanilla pod.
10 -
2 egg yolks.
11 -
3 tablespoons (20g) cornstarch.
12 -
1/4 cup (50g) sugar for cooking the custard.
13 -
1 tablespoon flour for making custard.
14 -
1/4 cup (50ml) water.
15 -
1/4 cup (50g) sugar for the syrup.
16 -
3/4 cup (120g) small chocolate chips.
17 -
1 egg and an extra yolk for brushing the dough.
# Steps to Make It:
01 -
Toss flour, yeast, sugar, and salt into a stand mixer. Pour in eggs and knead for 2–3 minutes. Slowly work in diced butter and knead for about 20 minutes or until smooth.
02 -
Let your dough rest for 2 hours in a warm spot till it puffs up. Give it a press, refrigerate 40 minutes, and then pop it in the freezer for 20 minutes.
03 -
Warm up milk, butter, and vanilla in a pan. Whisk yolks, sugar, cornstarch, and flour in a bowl. Combine everything and cook until it thickens.
04 -
Roll out dough into an 8 x 12-inch rectangle. Cover half with custard, sprinkle on chocolate chips, and fold it over. Cut into 8 pieces.
05 -
Cover the shaped pastries and let them rest for 2 hours until puffy.
06 -
Coat with egg wash and bake at 350°F for 10–12 minutes till they’re golden brown.
07 -
Whip up a quick sugar syrup and coat the hot pastries with it. Let them cool before enjoying.
# Extra Information:
01 -
Takes several hours to rest properly.
02 -
Best when eaten on the same day.
03 -
You can make parts in advance.