Description
Parisian bakeries inspire this heavenly chocolate chip vanilla custard brioches recipe, blending French pastry techniques with rich, creamy filling. Classic ingredients and precise methods ensure delectable results you’ll savor with pure culinary delight.
Ingredients
Scale
- 3 eggs (150g) beaten
- 1 cup + 2 tsps (25 cl) whole milk
- 2 cups + 1 tbsp (250g) all-purpose flour
- 1 tbsp all-purpose flour
- ⅔ cup (165g) unsalted butter softened and diced
- ¼ cup (50g) sugar
- 2 tbsps (30g) sugar
- 0.35 oz (10g) fresh yeast crumbled
- 1 tsp salt
- 3 tbsps (20g) cornstarch
- 2 yolks
- 1 large egg & yolk beaten
- 1 vanilla pod
- 1 tsp butter
- ¾ cup (120g) mini chocolate chips
- ¼ cup (50ml) water
Instructions
- Dough Preparation: Blend flour, sugar, salt, and crumbled yeast in a mixing bowl, ensuring uniform distribution of dry ingredients.
- Kneading Process: Incorporate whole eggs into the mixture, kneading at medium speed until the dough becomes elastic and develops substantial strength, approximately 3-4 minutes.
- Butter Integration: Methodically introduce softened butter cubes while continuing to mix, allowing 15-20 minutes for complete absorption and creating a smooth, slightly tacky dough consistency.
- First Proofing: Transfer dough to an oiled bowl, cover with plastic wrap, and let rest in a warm location until volume doubles (1.5-2 hours).
- Dough Chilling: Shape dough rectangularly, wrap in plastic, refrigerate for 1 hour, then freeze for 30 minutes to firm up.
- Custard Creation: Heat milk and butter with vanilla bean seeds and pod until near boiling. Simultaneously whisk egg yolks with sugar, flour, and cornstarch until perfectly smooth.
- Custard Tempering: Gradually stream hot milk into yolk mixture, whisking continuously to prevent egg curdling. Return to saucepan, cooking over low-medium heat until pudding-like thickness develops.
- Custard Cooling: Transfer custard to a clean bowl, cover surface with plastic wrap, and refrigerate until completely chilled.
- Dough Assembly: Roll chilled dough into a 8×12 inch rectangle, spread cooled custard over half the surface, generously sprinkle chocolate chips.
- Shaping and Proofing: Fold dough over filled section, slice into 8 rectangular portions. Arrange on lined baking sheet, allowing space for final rise in a warm environment (1.5-2 hours).
- Baking: Preheat oven to 350°F (180°C). Bake brioches for 12-15 minutes until golden brown, then immediately brush with light sugar syrup for a glossy finish.
Notes
- Yeast Activation: Ensure yeast is fresh and active by proofing in warm liquid before mixing to guarantee proper dough rise and texture.
- Butter Incorporation: Add softened butter gradually and slowly to prevent dough separation, creating a smooth, silky consistency that’s crucial for tender brioche.
- Chilling Technique: Refrigeration and freezing help develop flavor, control gluten development, and make the dough easier to handle and shape precisely.
- Custard Tempering: Slowly introduce hot milk to egg mixture while whisking constantly to prevent scrambling and achieve a smooth, creamy custard texture.
- Prep Time: 3 hours
- Cook Time: 12 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 375
- Sugar: 19 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg