Homemade Chocolate Chip Custard Brioches
Homemade chocolate chip custard brioche delivers a creamy, gooey center that’s hard to resist. I’ve made this recipe dozens of times and know the secret to perfect texture. The custard inside is creamy and rich, while the brioche crust is crispy and buttery. Try my Easy Lemon Curd Cookies for a sweet treat. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Lemon Curd Cookies and Easy Breakfast Croissant Sandwich.
Why This Homemade Chocolate Chip Custard Brioches Is Pure Comfort
- Crispy crust
- Gooey center
- Rich flavor
- Easy to make
What You'll Need for Homemade Chocolate Chip Custard Brioches
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Optional: Powdered sugar
- Optional: Caramel drizzle
- Optional: Whipped cream
📝 Ingredient Notes
- Flour: Use all-purpose flour for best results.
- Butter: Chill the butter before mixing to keep the dough from becoming too greasy.
- Milk: Use whole milk for a richer custard.
- Eggs: Room temperature eggs mix better into the custard.
- Chocolate chips: Use high-quality chocolate chips for the best flavor.
🛒 Tools & Equipment I Recommend
- Stand mixer — Mixs dough evenly and quickly → See on Amazon
- Baking sheets — Ensures even baking and prevents sticking → See on Amazon
How to Make Homemade Chocolate Chip Custard Brioches
- Preheat oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, mix flour, baking powder, and salt.
- Combine wet ingredients: In another bowl, beat eggs, milk, sugar, and vanilla extract.
- Make dough: Mix wet into dry until a soft dough forms. Knead on floured surface for 5 minutes.
- Shape and fill: Divide dough into 12 portions. Roll each into a ball, flatten, and fill with custard and chocolate chips.
- Bake: Place on baking sheet. Bake for 18–22 minutes until golden brown.
Cook's Tips for Perfect Homemade Chocolate Chip Custard Brioches
- Texture: Chill the dough for 30 minutes before shaping to make it easier to handle.
- Common mistake and fix: If the custard isn't runny enough, add a teaspoon of milk to the mix.
- Flavor: Use a quality vanilla extract for better flavor.
- Storage: Store in an airtight container for up to 3 days.
Storing & Reheating Homemade Chocolate Chip Custard Brioches
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make the dough the night before and refrigerate.
Freezing Homemade Chocolate Chip Custard Brioches
Freeze in airtight container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F for 10 minutes. Microwave: Reheat in microwave for 30 seconds.
Recipe Notes
- Chef tip: Let the dough rest for 30 minutes before shaping for better texture.
- Best substitution: Use almond milk if you're dairy-free.
- Make-ahead: Make the dough ahead and refrigerate for up to 24 hours.
- Scaling: Multiply ingredients for larger batches.
- Troubleshooting: If brioche is too dense, check that you didn't overmix the dough.
Want to level up this recipe?
Thermometer — Ensures the custard reaches the right temperature → Check price on Amazon
Homemade Chocolate Chip Custard Brioches
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup chocolate chips
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Optional Toppings
- Powdered sugar
- Caramel drizzle
- Whipped cream
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, mix flour, baking powder, and salt.
- Combine wet ingredients: In another bowl, beat eggs, milk, sugar, and vanilla extract.
- Make dough: Mix wet into dry until a soft dough forms. Knead on floured surface for 5 minutes.
- Shape and fill: Divide dough into 12 portions. Roll each into a ball, flatten, and fill with custard and chocolate chips.
- Bake: Place on baking sheet. Bake for 18–22 minutes until golden brown.
Notes
- Chef tip: Let the dough rest for 30 minutes before shaping for better texture.
- Best substitution: Use almond milk if you're dairy-free.
- Make-ahead: Make the dough ahead and refrigerate for up to 24 hours.
- Scaling: Multiply ingredients for larger batches.
- Troubleshooting: If brioche is too dense, check that you didn't overmix the dough.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in airtight container for up to 2 months.
- Oven reheat: Reheat in oven at 350°F for 10 minutes.
- Microwave reheat: Reheat in microwave for 30 seconds.
- Make ahead: Make the dough the night before and refrigerate.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 15g
- Carbs: 35g
- Fiber: 2g
- Sugar: 15g
- Sodium: 200mg
- Cholesterol: 90mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Chocolate Chip Custard Brioches FAQs
Yes, you can make the dough ahead and refrigerate it for up to 24 hours.
If the dough was too dry, it may have been overmixed. Knead only until a soft dough forms.
Yes, freeze in an airtight container for up to 2 months. Reheat in the oven for best results.
The brioche should be golden brown and sound hollow when tapped.
You can use chopped chocolate or cacao nibs for a different texture.
A Warm Final Note
I can’t wait for you to try Homemade Chocolate Chip Custard Brioches and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
