Name: Chocolate Chip Vanilla Custard Brioches
Prep time: PT-484954H15M30S
Cook time: 18 min
Total time: PT-484955H35M30S
Cuisine: French
Ingredients: 2 ¾ cups all-purpose flour; 3 tbsp granulated sugar; 1 tsp salt; 2 ¼ tsp instant yeast (1 packet); 3 large eggs; ½ cup unsalted butter, softened; ¼ cup warm milk; 1 cup whole milk; 3 egg yolks; ¼ cup sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; 1 tbsp unsalted butter; ¾ cup mini chocolate chips; 1 egg (for egg wash); Optional: simple syrup (1:1 sugar and water, boiled and cooled)

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Chocolate Chip Vanilla Custard Brioches, or Pains Suisses, are a luxurious French pastry combining tender, buttery brioche with silky vanilla custard and pockets of melted chocolate chips. These golden-baked delights offer the perfect harmony of richness and lightness, ideal for breakfast, brunch, or an elegant afternoon indulgence. With a glossy finish and layered flavor, they’re as beautiful to look at as they are satisfying to eat.

Why You’ll Love This Recipe

Classic French bakery treat made in your own kitchen
Rich, pillowy brioche dough with a soft, tender crumb
Creamy, homemade vanilla custard filling
Melty mini chocolate chips in every bite
Glossy, golden crust for that perfect artisan bakery look
Ideal for breakfast, tea-time, or dessert
Easily made ahead and served warm or at room temperature
Can be customized with additional flavors or toppings
A rewarding bake for pastry lovers
Beautiful presentation—great for gifting or entertaining

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the brioche dough:
all-purpose flour
granulated sugar
salt
instant yeast
eggs
unsalted butter, softened
warm milk

For the vanilla custard:
whole milk
egg yolks
sugar
cornstarch
vanilla extract
unsalted butter

Filling & finish:
mini chocolate chips
egg (for egg wash)
optional: simple syrup (1:1 water and sugar, boiled and cooled)

directions

In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Add eggs and warm milk. Mix until a soft dough forms.
Gradually knead in the softened butter, a few pieces at a time, until the dough becomes smooth and elastic (about 10–12 minutes by hand or with a stand mixer).
Cover the dough with a clean towel and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
Meanwhile, prepare the custard. In a saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually pour in the milk, whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract and butter. Let the custard cool completely.
Once the dough has risen, roll it out on a floured surface into a large rectangle about ¼ inch thick.
Spread a thin, even layer of the cooled custard over half of the dough. Sprinkle mini chocolate chips evenly over the custard.
Fold the dough over the filling like a book, encasing the custard and chocolate.
Cut the filled dough into 8–10 rectangular pieces. Transfer them to parchment-lined baking trays. Cover loosely and let them proof for 45 minutes.
Preheat oven to 375°F (190°C). Brush the tops of the brioches with beaten egg for a glossy finish.
Bake for 15–18 minutes or until puffed and golden brown.
Optionally, brush with simple syrup while warm for added shine.
Serve slightly warm or at room temperature.

Servings and timing

Servings: 10 brioches
Prep time: 40 minutes
Rising time: 2 hours 15 minutes
Baking time: 18 minutes
Total time: ~3 hours 15 minutes
Calories: Approximately 340 kcal per serving

Variations

Almond Twist: Add sliced almonds to the top before baking, or mix almond paste into the custard.
Orange Zest: Mix a little orange or lemon zest into the custard for a citrus note.
Pastry Cream Shortcut: Use store-bought vanilla pastry cream if short on time.
Berry Infusion: Add fresh or dried raspberries in place of or alongside the chocolate chips.
Mini Version: Cut into smaller portions for bite-sized pastries.
Nutella Option: Swap the custard for Nutella and skip the chocolate chips.
Gluten-Free Dough: Use a gluten-free brioche dough base if needed.
Mocha Variation: Add espresso powder to the custard for a coffee-infused version.
Vanilla Bean Upgrade: Use vanilla bean paste or real vanilla seeds for a more aromatic custard.
Puff Pastry Shortcut: Use store-bought puff pastry for a flaky, faster version (not traditional, but quick).

storage/reheating

Store brioches in an airtight container at room temperature for up to 2 days. To reheat, warm gently in the oven at 300°F (150°C) for 5–7 minutes or microwave for 10–15 seconds. For longer storage, freeze individually wrapped brioches for up to 1 month. Thaw and reheat before serving.

FAQs

What are Pains Suisses?

Pains Suisses are French pastries made with enriched brioche dough, filled with pastry cream and chocolate chips, and baked until golden.

Can I use regular chocolate chips?

Yes, though mini chocolate chips distribute more evenly and melt better in the layers.

Can I make the dough the night before?

Yes, refrigerate the dough after kneading (before the first rise). Let it come to room temperature before rolling out.

Is the custard the same as pastry cream?

Yes, this vanilla custard is a classic pastry cream, made with milk, yolks, sugar, and cornstarch.

Can I skip the simple syrup glaze?

Yes, it’s optional. The syrup gives a glossy finish but is not necessary for flavor.

How do I prevent the custard from leaking?

Spread the custard evenly and not too thick. Seal the edges when folding to help keep the filling inside.

Can I use a stand mixer?

Absolutely. A dough hook on a stand mixer works very well for brioche dough.

What’s the best flour for this recipe?

All-purpose flour works well. For a chewier texture, you can use bread flour.

Can I freeze unbaked brioches?

It’s best to freeze them after baking. Freezing before baking may affect the rise and texture.

How do I know when they’re done?

They should be golden on top and sound hollow when tapped on the bottom. An internal temp of about 190°F (88°C) indicates they’re fully baked.

Conclusion

Chocolate Chip Vanilla Custard Brioches, or Pains Suisses, bring together the luxurious texture of brioche, the rich smoothness of vanilla pastry cream, and the indulgent sweetness of chocolate chips. Whether served warm from the oven or enjoyed as a chilled treat, these pastries are a delightful addition to any breakfast table or afternoon tea. With their elegant appearance and irresistible flavor, they make a rewarding baking project and an unforgettable homemade delight.