Description
A delightful brioche filled with creamy custard and dark chocolate chips, perfect for breakfast or dessert.
Ingredients
Scale
- 500g strong white bread flour
- 60g caster sugar
- 10g instant yeast
- 1 tsp fine sea salt
- 4 medium eggs
- 140ml whole milk, warm
- 175g unsalted butter, softened (cut into chunks)
- 300ml whole milk (for custard)
- 1 tsp vanilla paste or extract
- 3 medium egg yolks
- 25g plain flour
- 50g caster sugar (for custard)
- 150g dark chocolate chips
- 1 medium egg, beaten (for egg wash)
- Optional: icing sugar (for dusting)
Instructions
- Make the Custard (Can Be Done Ahead): In a small saucepan, heat the milk and vanilla over medium heat until just steaming. Meanwhile, whisk the egg yolks, sugar, and flour in a separate bowl. Slowly pour the hot milk into the yolk mixture, whisking constantly to prevent curdling. Return the mixture to the pan and cook gently until thickened, whisking continuously. Once thick, remove from heat and let cool completely. Cover with plastic wrap touching the surface to avoid a skin forming.
- Prepare the Brioche Dough: In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add the eggs and warm milk. Mix on medium speed until a soft dough forms. Add the butter gradually, one cube at a time, allowing each to incorporate fully. This may take 10–15 minutes. The dough should be smooth, elastic, and slightly sticky.
- First Rise: Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size. For a more developed flavor, you can also refrigerate it overnight and continue the next day.
- Shape the Brioches: Punch down the dough and roll it out into a large rectangle (roughly 40×30 cm). Spread the cooled custard evenly over the surface, then sprinkle with chocolate chips. Roll the dough up tightly from the long side into a log. Using a sharp knife, slice into 10–12 even rounds.
- Second Rise: Place each swirl into a lined muffin tin or on a baking tray, cut side up. Cover loosely and let rise again for 45–60 minutes until puffed.
- Bake: Preheat the oven to 180°C (160°C fan). Brush each brioche with beaten egg and bake for 20–25 minutes or until golden brown. Cool slightly on a wire rack before dusting with icing sugar, if desired.
Notes
- For best results, chill the dough overnight for improved flavor.
- Ensure the milk is warm, not hot, when adding to the eggs to prevent curdling.
- Can be served fresh or reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 brioche
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg