Chocolate Chip Vanilla Custard Brioches (Pains Suisses) Recipe

Dreaming of Parisian mornings? These Chocolate Chip Vanilla Custard Brioches (Pains Suisses) are like a love letter from a French bakery: pillowy-soft brioche, silky vanilla custard nestled inside, and a sprinkle of chocolate chips in every bite. They’re absolutely irresistible, baked golden, and brushed with a glistening syrup for the perfect finish. If you adore pastries that are just as lovely to make as they are to eat, this is your new must-bake treat!

Ingredients You’ll Need

Ingredients You’ll Need

With just a handful of classic ingredients, you can bring Chocolate Chip Vanilla Custard Brioches (Pains Suisses) to life. Each one plays a starring role, lending that unmistakable taste, fluffy texture, and dreamy aroma—so don’t skimp on quality!

• All-purpose flour: Your brioche’s plush foundation; opt for unbleached for the best structure.
• Sugar: Adds delicate sweetness to both dough and custard, balancing out the rich butter.
• Salt: Just a bit to awaken all the flavors—never skip it in bread!
• Fresh yeast, crumbled: Essential for that soft, cloud-like rise; you can also use active dry yeast if needed.
• Eggs: Brings richness and color, creating the tender crumb unique to brioche.
• Unsalted butter, softened and diced: The secret to that irresistible melt-in-your-mouth texture.
• Whole milk: Adds moisture and richness for a pillowy bite.
• Butter (for custard): Melts into the milk, giving the custard extra silkiness.
• Vanilla pod: Nothing beats real vanilla for deep, aromatic flavor—scrape those seeds!
• Egg yolks: The key to a perfectly creamy, luxurious custard.
• Cornstarch: Helps thicken the custard without any floury aftertaste.
• All-purpose flour (for custard): Gives just enough body to the cream.
• Mini chocolate chips: Tiny chips mean even chocolate melting throughout every bite.
• Sugar (for syrup): Makes the glossy syrup that gives your brioches a bakery-style shine.
• Water: For the simple syrup; it ties everything together at the end.
• Large egg + yolk (for egg wash): This duo gives your brioches a gorgeously golden finish.

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

Step 1: Make the Brioche Dough

Start by combining flour, sugar, salt, and crumbled yeast in your stand mixer bowl. Just one quick mix ensures even distribution—don’t let salt touch the yeast directly. Add the beaten eggs, and let your mixer knead at medium speed for 2-3 minutes, until you see the dough stiffen and come together. Next, slowly add the diced, softened butter in batches. Continue kneading for about 20 minutes until the dough transforms: it should be dense, smooth, and only slightly sticky. Gather the dough into a bowl, cover with cling film, and let it rise in a warm spot for roughly 2 hours, until it doubles in size.

Step 2: Chill and Rest the Dough

Turn your risen brioche dough out onto a lightly floured surface and flatten it into a thick rectangle (this makes rolling later a breeze). Wrap the slab in cling film and chill—pop it in the refrigerator for at least 40 minutes (up to 2 hours if you have extra time), then move it to the freezer for a final 20 minutes. This extra step results in a dough that’s easy to handle and beautifully layered.

Step 3: Prepare the Vanilla Custard

For the luscious custard, gently heat the milk and a teaspoon of butter on medium with the split vanilla pod—scrape in all those fragrant seeds! While that infuses, whisk egg yolks and sugar in a separate bowl until creamy, then beat in cornstarch and flour. Once your milk and vanilla are bubbling, fish out the pod, and gradually stream the hot milk into your egg mixture, whisking fast to avoid scrambling. Pour everything back into the pot and cook gently, stirring the whole time, until the custard thickens to a luxurious, smooth texture. Scrape it into a bowl, press cling film directly onto its surface to prevent a skin, and cool in the fridge.

Step 4: Roll Out, Fill and Shape

Retrieve your chilled dough and roll it out between parchment paper to a large rectangle, about 8 x 12 inches. Working lengthwise, lavish half of the dough with your creamy vanilla custard, then shower mini chocolate chips over the top. Use your rolling pin to press them lightly into the custard so they stay put. Fold the plain half of dough over the filling, pressing gently to seal and flattening to squeeze out any sneaky air bubbles. An extra gentle roll ensures a smooth surface.

Step 5: Slice and Second Rise

Grab a sharp knife and cut the dough log into 8 evenly sized rectangles, about 1 to 1.5 inches wide. Carefully place them on a parchment-lined baking sheet, spacing well apart—these beauties will puff up! Cover with cling film and leave to rise for 2 further hours, until gloriously plump.

Step 6: Syrup, Egg Wash, and Bake

Time for the finishing touches! Bring sugar and water to a boil, let it cool into a simple syrup. When your Chocolate Chip Vanilla Custard Brioches (Pains Suisses) are ready for the oven, brush them generously with the beaten egg and yolk for irresistible shine and color. Bake at 350°F for 10-12 minutes, watching for that golden brown perfection. As soon as they’re out, brush each pastry in syrup for a glossy, bakery-worthy finish. Let them cool completely (if you can wait!).

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

Garnishes

A drizzle of extra syrup or a light dusting of powdered sugar makes these brioches look absolutely elegant. For something a bit more decadent, try a scattering of extra mini chocolate chips or toasted almond slivers for crunch and contrast. If you have edible flowers or a tiny sprig of mint handy, those make for Instagram-ready finishing touches.

Side Dishes

Pairing your Chocolate Chip Vanilla Custard Brioches (Pains Suisses) with a creamy latte or a simple hot chocolate is practically made for Sunday brunch. Set out a bowl of juicy strawberries or tangy raspberries for a little brightness to cut through the richness. If you’re going all in on the French theme, a glass of freshly squeezed orange juice makes it feel truly special.

Creative Ways to Present

Serve these brioches fresh out of the oven in a beautiful basket lined with linen, or slice them on a wooden board for a rustic touch. For a party, cut them into halves or thirds and stack on a tiered stand, then garnish each with a tiny swirl of custard. You can even whip up a tray for a brunch potluck—just watch them disappear!

Make Ahead and Storage

Storing Leftovers

If you happen to have any of your Chocolate Chip Vanilla Custard Brioches (Pains Suisses) left (big if!), store them in an airtight container at room temperature for up to 2 days. The brioche stays lovely and soft, and the chocolate retains its gentle melt, perfect for next-day snacking.

Freezing

To freeze, wrap brioches tightly in plastic wrap, then in foil or a freezer-safe bag, and store for up to one month. Thaw them overnight in the fridge, still wrapped, to keep them moist. This makes them a great make-ahead breakfast option you can simply grab as needed.

Reheating

Gently warm your Chocolate Chip Vanilla Custard Brioches (Pains Suisses) in a 300°F oven for about 5 minutes, or until just heated through. You can also microwave one for 10-15 seconds for a quick treat—though the oven brings back that bakery-fresh texture. Enjoy them warm, just as intended!

FAQs

Can I use instant yeast instead of fresh yeast?

Absolutely! If you only have instant yeast, substitute 0.35 ounces (10g) fresh yeast with about 3.5g (just over 1 teaspoon) instant yeast. Add it directly to your dry ingredients and proceed as directed—your Chocolate Chip Vanilla Custard Brioches (Pains Suisses) will still bake up beautifully.

Is it possible to make these brioches without a stand mixer?

Yes, you can knead the dough by hand, though it will take some good arm work. The trick is to incorporate the butter bit by bit, working it into the dough until it becomes smooth and elastic—just give yourself a few extra minutes!

Can I prepare the dough or custard ahead?

Definitely! Both the brioche dough and vanilla custard (crème pâtissière) can be made the evening before and chilled overnight. This lets you assemble and bake your Chocolate Chip Vanilla Custard Brioches (Pains Suisses) fresh first thing in the morning for the ultimate breakfast treat.

What’s the best way to ensure the brioches rise properly?

Be sure to let your dough rise in a warm, draft-free spot and give it enough time—patience here is key to that soft, dreamy texture. If your kitchen runs cool, you can set the bowl in a (turned-off) oven with just the light on to create a cozy environment for a perfect rise.

Can I use regular-sized chocolate chips?

While you certainly can, mini chocolate chips melt more evenly and distribute chocolate in every bite. If using regular chips, give them a rough chop so you don’t have big chunks interrupting the lovely layers of custard and brioche.

Final Thoughts

If you’ve ever wanted to transport your kitchen straight to a Parisian bakery, Chocolate Chip Vanilla Custard Brioches (Pains Suisses) are your passport. While this recipe takes a little time, the results are pure magic—soft, tender, and utterly delightful. Give them a try, share with loved ones, and savor every golden, custard-filled bite!

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