Chocolate Chip Custard Brioche Pastry Recipe brings together buttery brioche, silky vanilla custard, and melty chocolate chips for a truly comfort‑filled bite. This easy, beginner‑friendly pastry takes less than an hour from start to finish, making it perfect for a lazy weekend brunch. The custard stays creamy while the brioche turns golden and slightly crisp on top. Pair it with my Salted Caramel Cake for a sweet brunch combo that will wow the whole family.
Why You'll Love Chocolate Chip Custard Brioche Pastry Recipe – Easy Homemade Breakfast Treat
Discover how to make the Chocolate Chip Custard Brioche Pastry Recipe – a quick, homemade, family‑friendly treat that’s buttery, creamy, and perfect for any breakfast.
- Ultra‑rich buttery brioche that rises beautifully.
- Silky vanilla custard that stays luscious inside.
- Chocolate chips add sweet bursts with every bite.
- Quick, 40‑minute total time – perfect for weeknights.
Ingredients for Chocolate Chip Custard Brioche Pastry Recipe – Easy Homemade Breakfast Treat
All‑purpose flour: Use pastry flour for extra tenderness; all‑purpose works fine.Unsalted butter: Substitute with high‑quality salted butter, reduce added salt by ¼ tsp.Heavy cream: Can replace half with whole milk for a lighter custard.Chocolate chips: Use dark chocolate chips for a richer flavor.
- All‑purpose flour: Use pastry flour for extra tenderness; all‑purpose works fine.
- Unsalted butter: Substitute with high‑quality salted butter, reduce added salt by ¼ tsp.
- Heavy cream: Can replace half with whole milk for a lighter custard.
- Chocolate chips: Use dark chocolate chips for a richer flavor.
Ingredient Note: Full measurements for Chocolate Chip Custard Brioche Pastry Recipe – Easy Homemade Breakfast Treat are listed in the printable recipe card below.
How to Make Chocolate Chip Custard Brioche Pastry Recipe – Easy Homemade Breakfast Treat
Step 1 — Prep & Preheat
Step 1 – Prepare the Brioche Dough: In a large bowl combine flour, sugar, yeast, and salt. Add warm milk, softened butter, and eggs. Knead on medium speed 8‑10 minutes until smooth and elastic. Cover and let rise 45 minutes, or until doubled.
Step 2 — Cook and Build Flavor
Step 2 – Make the Vanilla Custard: In a saucepan whisk together heavy cream, milk, brown sugar, and vanilla. Heat gently until just simmering. In a separate bowl whisk egg yolks. Temper yolks by whisking a ladle of hot milk mixture into them, then pour the tempered yolks back into the saucepan. Cook, stirring constantly, until thick enough to coat the back of a spoon (≈170°F). Remove from heat and cool slightly.
Step 3 — Finish, Taste, and Adjust
Step 3 – Assemble the Pastries: Punch down the risen brioche dough and divide into 4 equal pieces. Shape each piece into a smooth ball and flatten slightly on a parchment‑lined baking sheet. Spoon a generous dollop of custard onto the center of each dough round, then fold the edges over to encase the filling, leaving a small opening at the top. Press chocolate chips into the exposed custard.
Expert Tips for Chocolate Chip Custard Brioche Pastry Recipe – Easy Homemade Breakfast Treat
- Bring all cold ingredients to room temperature for a smoother dough.
- Do not over‑bake; the custard should stay slightly soft in the center.
- For a glossy finish, brush the tops with melted butter instead of egg.
Chocolate Chip Custard Brioche Pastry Recipe – Easy Homemade Breakfast Treat
Discover how to make the Chocolate Chip Custard Brioche Pastry Recipe – a quick, homemade, family‑friendly treat that’s buttery, creamy, and perfect for any breakfast.
Ingredients
Main Ingredients
- 2 ½ cups all‑purpose flour
- ¼ cup granulated sugar
- 1 ½ tsp instant yeast
- ½ tsp fine sea salt
- ¼ cup warm milk (110°F)
- ¼ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup heavy cream
- ½ cup whole milk
- 3 large egg yolks
- ¼ cup light brown sugar
- 1 tsp pure vanilla extract
- ¾ cup semi‑sweet chocolate chips
Seasonings & Flavor Boosters
- ¼ tsp ground cinnamon (optional)
- Pinch of nutmeg (optional)
Optional Toppings
- Powdered sugar for dusting
- Flaky sea salt
Instructions
How to Make Chocolate Chip Custard Brioche Pastry Recipe
- Step 1 – Prepare the Brioche Dough: In a large bowl combine flour, sugar, yeast, and salt. Add warm milk, softened butter, and eggs. Knead on medium speed 8‑10 minutes until smooth and elastic. Cover and let rise 45 minutes, or until doubled.
- Step 2 – Make the Vanilla Custard: In a saucepan whisk together heavy cream, milk, brown sugar, and vanilla. Heat gently until just simmering. In a separate bowl whisk egg yolks. Temper yolks by whisking a ladle of hot milk mixture into them, then pour the tempered yolks back into the saucepan. Cook, stirring constantly, until thick enough to coat the back of a spoon (≈170°F). Remove from heat and cool slightly.
- Step 3 – Assemble the Pastries: Punch down the risen brioche dough and divide into 4 equal pieces. Shape each piece into a smooth ball and flatten slightly on a parchment‑lined baking sheet. Spoon a generous dollop of custard onto the center of each dough round, then fold the edges over to encase the filling, leaving a small opening at the top. Press chocolate chips into the exposed custard.
- Step 4 – Bake to Golden Perfection: Preheat oven to 375°F. Brush the tops with a lightly beaten egg and sprinkle optional cinnamon or nutmeg. Bake 20‑25 minutes, until the brioche is deep golden and the custard is bubbling at the edges. Cool on a wire rack for 10 minutes before serving.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Chocolate Chip Custard Brioche Pastry Recipe – Easy Homemade Breakfast Treat FAQs
Yes—assemble the pastries, cover tightly, and refrigerate up to 24 hours before baking.
Use half‑and‑half or a blend of whole milk and melted butter (3 parts milk, 1 part butter).
Cool completely, then store in an airtight container in the fridge for 3 days or freeze for up to a month.
Over‑cooking the custard or using too high heat can cause it to curdle; keep temperature below a gentle boil and stir constantly.
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- Pair it with my Salted Caramel Cake
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Before You Go
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