Name: Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe
Prep time: 2 h 50 min
Cook time: 12 min
Total time: 3 h 2 min
Cuisine: French
Ingredients: 2 cups + 1 Tablespoon (250g) all-purpose flour; 2 Tablespoons (30g) sugar; 1 teaspoon salt; 0.35 ounces (10g) fresh yeast, crumbled; 3 eggs (150g), beaten; 2/3 cup (165g) unsalted butter, softened and diced; 1 cup + 2 teaspoons (25 cl) whole milk; 1 teaspoon butter; 1 vanilla pod; 2 yolks; 1/4 cup (50g) sugar; 3 Tablespoons (20g) cornstarch; 1 Tablespoon all-purpose flour; 3/4 cup (120g) mini chocolate chips; 1/4 cup (50g) sugar; 1/4 cup (50 ml) water; 1 large egg + 1 yolk, beaten (for egg wash)

Jump to Recipe· 4.2 from 10 reviews

If you’ve ever dreamed of biting into a pastry that somehow wraps the tender warmth of brioche, the creamy indulgence of vanilla custard, and the melty joy of chocolate chips all in one, you are in for a treat. This Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe takes you step-by-step into making a classic French pastry that feels luxurious but is surprisingly manageable at home. Each fluffy, golden piece offers a delicate crumb hugging sweet custard and pockets of luscious chocolate, making it the perfect way to elevate any breakfast or afternoon snack.

Ingredients You’ll Need

A pair of woman's hands holding and pulling apart a shiny, golden-brown pastry filled with dark, small black beans or seeds, showing a soft, light yellow inside layer with the black filling spread evenly just beneath the top crust. In the background, there are more pieces of the same pastry stacked slightly out of focus, and a white container with brown eggs, all set on a white marbled surface. The pastry has a smooth, glossy top layer with a slightly textured baked surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the foundation of this recipe, and the magic really comes from combining simple, quality staples that make your brioches soft, flavorful, and packed with character. Each element plays a meaningful role in shaping the final delightful texture and taste.

All-purpose flour (2 cups + 1 tablespoon / 250g): The backbone of the dough, it gives structure and a tender crumb.
Sugar (2 tablespoons / 30g + 1/4 cup / 50g + 1/4 cup / 50g): Adds natural sweetness and helps caramelize the crust beautifully.
Salt (1 teaspoon): Balances sweetness and enhances flavor complexity.
Fresh yeast (0.35 ounces / 10g, crumbled): Gives that authentic brioche lift, making the dough wonderfully airy.
Eggs (3 beaten, plus 1 large + 1 yolk for brushing): Provide richness, structure, and the perfect glaze for a golden finish.
Unsalted butter (2/3 cup / 165g, softened and diced + 1 teaspoon): Ensures decadence and tenderness in every bite.
Whole milk (1 cup + 2 teaspoons / 25 cl): Makes the dough soft and fragrant, also key for the custard.
Vanilla pod (1): Infuses the custard with a sweet, aromatic warmth that pairs perfectly with the chocolate.
Yolks (2, plus 1 for custard): Essential for rich, smooth custard texture.
Cornstarch (3 tablespoons / 20g) & All-purpose flour (1 tablespoon): Thicken the vanilla custard to velvety perfection.
Mini chocolate chips (3/4 cup / 120g): Sprinkle delicious bursts of chocolate throughout your brioches.
Water (1/4 cup / 50 ml): Used to make the glossy sugar syrup that finishes the brioche.

How to Make Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe

Step 1: Prepare the Brioche Dough

Starting with the dough, mix the flour, sugar, salt, and crumbled yeast quickly in your stand mixer — keeping the salt and sugar away from the yeast is a classic tip to allow proper yeast activation. Incorporate the beaten eggs and knead until the dough becomes strong and smooth. Then, gradually add the softened butter, mixing patiently for about 20 minutes — this slow kneading develops that wonderful brioche texture that’s rich yet airy.

Step 2: First Rise

Once your dough is velvety and cohesive, transfer it to a bowl and cover it with cling film. Let it rise in a warm spot until it doubles in size — this is where the magic of yeast really works, giving the dough its signature lightness that you’ll love biting into.

Step 3: Chill the Dough

After rising, flatten the dough into a rectangle, wrap it well, and refrigerate for at least 40 minutes. This chilling step helps relax the gluten and makes the dough easier to roll out, while also improving flavor development – truly an essential step for the best results.

Step 4: Make the Vanilla Custard (Crème Pâtissière)

While the dough chills, warm the milk and butter with the split vanilla pod to infuse that incredible aroma. Whisk egg yolks with sugar, then add flour and cornstarch. Temper the egg mixture by gradually whisking in the warm milk, then cook gently until thickened. Cover with cling film directly on the custard’s surface and refrigerate until ready.

Step 5: Roll and Fill

Take the dough from the fridge and roll it out to about an 8×12 inch rectangle. Spread half of the surface generously with your chilled vanilla custard, sprinkle the mini chocolate chips evenly on top, and press them gently into the custard with the rolling pin to help them stick.

Step 6: Fold, Cut, and Proof

Fold the other half of the dough over the custard and chocolate side gently to seal. Remove trapped air by pressing down softly, then cut into eight equal rectangles. Arrange these on a baking sheet, cover, and allow them to proof for a further two hours. This second proofing ensures the brioches are fluffy and light.

Step 7: Bake and Glaze

Prepare a simple sugar syrup by boiling sugar and water until dissolved. Brush the risen brioches with the beaten egg wash before baking at 350°F (180°C) for about 10-12 minutes, until they turn a rich golden brown. Immediately brush them with the syrup for a shiny, sweet finish that keeps the brioche fresh and glistening.

How to Serve Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe

The image shows multiple pieces of a folded pancake-like dish filled with small dark chocolate chips. Each piece has two layers: a golden brown outside layer that looks soft and slightly shiny, and a middle layer filled with many tiny dark chocolate chips. The pieces are stacked neatly in the background, with two broken halves displayed clearly in the front, revealing the chocolate chip filling inside. There are scattered chocolate chips on the white marbled surface around the pieces, and a white bowl with eggs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar can enhance the delicate sweetness without overpowering the custard and chocolate. Fresh berries or a dollop of whipped cream make lovely, fresh-tasting accompaniments when serving these beauties for breakfast or brunch.

Side Dishes

These brioches pair wonderfully with a steaming cup of coffee or a rich hot chocolate, making your morning or afternoon treat feel like a special experience. For brunch, add fresh fruit salad or a citrusy yogurt parfait to balance the richness of the pastry.

Creative Ways to Present

For an elegant touch, arrange the brioches on a vintage serving platter lined with parchment paper, and add edible flowers or fresh mint sprigs. Serve warm to highlight the melty custard and chocolate layers that make this Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe truly unforgettable.

Make Ahead and Storage

Storing Leftovers

Place any leftover brioches in an airtight container at room temperature for up to two days. The texture stays soft, and the custard remains nicely creamy – just be sure to cover them well to prevent drying out.

Freezing

You can freeze these brioches either before or after baking. For raw dough, freeze after shaping but before the second rise, wrapped tightly. For baked brioches, wrap individually in plastic wrap and then foil. Frozen brioches keep well for up to a month.

Reheating

To enjoy the brioches freshly baked all over again, warm them gently in a 300°F (150°C) oven for 5-7 minutes or until heated through. Avoid microwaving as it can make the dough tough – the oven’s gentle heat is best to revive the soft texture and luscious custard filling.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes! Substitute 1/3 the amount of dry active yeast for fresh yeast. Make sure to activate it in warm water before mixing to get similar results in dough rise and texture.

Is it possible to make the custard without a vanilla pod?

Absolutely. You can replace the vanilla pod with 1-2 teaspoons of good quality vanilla extract. Add it after the milk has been heated to retain its flavor.

Can I prepare the dough the night before?

Definitely. Preparing the dough the evening before and letting it rise slowly in the fridge overnight enhances the flavor and makes the process more manageable for a fresh morning bake.

What can I substitute for mini chocolate chips?

You can use chopped chocolate chunks or even finely chopped dark chocolate bars. Just keep in mind that mini chips distribute more evenly throughout the custard for consistent bites of chocolate.

How do I know when the brioche is fully baked?

Look for an even golden-brown color on top and a springy, soft texture when gently pressed. The aroma will also be richly inviting when they are done perfectly.

Final Thoughts

This Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe is truly one of those recipes you’ll want to turn to again and again. There’s something so comforting about homemade brioche filled with luscious custard and sweet chocolate that feels like a warm hug in pastry form. Give it a try, and you might just find a new favorite to share with friends and family that brings smiles with every bite.