Description
Glossy, pillow-soft brioche stuffed with silky vanilla custard and loaded with melty chocolate chips.
Ingredients
Scale
- 4 cups bread flour
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup vanilla custard (pastry cream)
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon vanilla extract or 1 vanilla bean
- 2 tablespoons cornstarch (for custard)
- 1 cup mini chocolate chips (plus extra for topping)
- 1 egg (for egg wash) + splash of milk/cream
- Optional: powdered sugar for serving
Instructions
- Make custard: Heat milk with vanilla; whisk yolks, sugar, and cornstarch, then temper and cook until thick. Chill completely.
- Mix dough: Combine flour, sugar, yeast, and salt; mix in eggs and warm milk until a shaggy dough forms.
- Knead + butter: Knead until elastic, then add soft butter gradually until glossy and stretchy (windowpane).
- First rise: Cover and let rise until doubled (or chill overnight for deeper flavor).
- Shape + fill: Portion dough, flatten, pipe in chilled custard, sprinkle in mini chips, pinch seam tight, place seam-side down.
- Proof + top: Proof until puffy; brush with egg wash and sprinkle extra mini chips on top.
- Bake: Bake until deep golden and glossy; cool slightly so custard sets before tearing in.
Notes
- For best results, use high-quality vanilla extract or a vanilla bean.
- Chilling the custard is essential for easy filling.
- Allow the buns to cool slightly before serving to prevent the custard from spilling out.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg