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Close-up of airy yeast dough base and thick vanilla bean custard center of a Chocolate Chip Custard Brioche.

Chocolate Chip Custard Brioche: The Ultimate Guide to Bakery-Style Pastries

This decadent Chocolate Chip Custard Brioche features a soft, airy yeast dough base, a thick vanilla bean custard center, and glistening dark chocolate chips for the perfect bakery-style treat at home.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Brioche Dough
  • 4 cups (500g) Bread Flour High protein for structure
  • 1 cup (226g) Unsalted Butter Softened, European-style preferred
  • 3/4 cup (180ml) Whole Milk Warm, 110°F/43°C
  • 3 large Eggs Room temperature
  • 1/3 cup (65g) Granulated Sugar
  • 2 1/4 tsp (7g) Instant Yeast One standard packet
  • 1 1/2 tsp (9g) Fine Sea Salt
Custard Filling
  • 4 large Egg Yolks
  • 3 tbsp (24g) Cornstarch
  • 1 tbsp (15ml) Vanilla Bean Paste For luxury flecks
  • 1/2 cup (90g) Semi-Sweet Chocolate Chips Dark chocolate (60%+ cacao)
  • 1 tbsp Powdered Sugar For dusting

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 2 Heavy-Gauge Baking Sheet Lined with parchment paper
  • 1 Digital Kitchen Scale For precise measurements

Method
 

Make the Dough
  1. Combine warm milk, sugar, and yeast in a stand mixer bowl; let foam for 5 minutes.
  2. Add eggs and flour; mix with a dough hook. Gradually incorporate softened butter one tablespoon at a time until the dough is glossy and passes the windowpane test.
Rise and Shape
  1. Let the dough rise in a warm spot until doubled in size (approx 90 minutes).
  2. Divide into 12 balls, place on baking sheet, and let rise for 45 minutes. Indent the centers to create a deep well.
Fill and Bake
  1. Spoon thick vanilla custard into the wells and top with dark chocolate chips. Egg wash the edges.
  2. Bake at 375°F (190°C) for 18-22 minutes until deep golden-brown. Dust with powdered sugar once cooled slightly.

Notes

Ensure all dairy and eggs are at room temperature for proper emulsification.
If the custard is too thin, it will run over the edges of the bun during baking.