Soft, buttery brioche filled with rich chocolate custard—this is the kind of treat that makes any day feel special. Whether you’re enjoying it with a morning coffee or as a luxurious dessert, this Chocolate Custard Brioche is pure indulgence. The fluffy bread, creamy filling, and touch of sweetness make it a game-changer. Trust me, you’re going to love this one!
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Why You’ll Love Chocolate Custard Brioche
Buttery and Soft: Brioche is known for its pillowy texture and rich, buttery flavor.
Decadent Filling: The silky chocolate custard takes this to the next level.
Perfect for Any Time: Enjoy it as breakfast, a snack, or dessert.
Make-Ahead Friendly: You can prepare parts of this recipe in advance for easy baking.
Ingredients in Chocolate Custard Brioche
This delightful treat is made with a few key ingredients that create magic together:
Brioche Dough: Soft, airy, and buttery, perfect for holding the rich filling.
Milk: Used in both the dough and custard, adding richness.
Butter: Gives the brioche its signature soft texture and flavor.
Eggs: Essential for structure in both the dough and the custard.
Flour: Provides the perfect foundation for the fluffy brioche.
Sugar: Just the right amount of sweetness.
Yeast: Helps the dough rise to perfection.
Vanilla Extract: Enhances the flavor of both the dough and custard.
Cocoa Powder & Chocolate: The stars of the custard, creating a luscious, deep chocolate flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Brioche Dough: In a large bowl, combine flour, sugar, and yeast. Gradually add warm milk, eggs, and softened butter. Knead until smooth and elastic. Cover and let rise until doubled in size.
Make the Chocolate Custard: In a saucepan, heat milk and cocoa powder. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour the warm milk into the egg mixture while whisking continuously. Return to the saucepan and cook until thickened. Stir in chocolate and vanilla extract, then let cool.
Shape the Brioche: Once the dough has risen, divide it into portions. Flatten each piece, add a spoonful of custard, and seal the dough around it.
Bake: Arrange the filled brioche on a baking tray, cover, and let rise again. Brush with egg wash and bake at 350°F (175°C) until golden brown.
Cool and Enjoy: Let the brioche cool slightly before serving. Dust with powdered sugar or drizzle with extra chocolate for an extra touch.
How to Serve Chocolate Custard Brioche
With Coffee or Tea: The perfect pairing for a warm, comforting bite.
As a Dessert: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
For Breakfast: Enjoy slightly warmed with a pat of butter.
Gift-Worthy: Wrap them up beautifully for a delicious homemade present.
Additional Tips
Knead Well: Proper kneading ensures the brioche stays soft and fluffy.
Let the Dough Rise Fully: This step is crucial for achieving the best texture.
Chill the Custard: A cool custard is easier to work with when filling the dough.
Store Properly: Keep leftovers in an airtight container to maintain freshness.
FAQ Section
Q1: Can I use store-bought brioche dough?
A1: Yes! If you’re short on time, pre-made brioche dough works well.
Q2: How do I prevent the custard from leaking?
A2: Be sure to seal the dough completely around the filling.
Q3: Can I make this ahead of time?
A3: Yes! You can prepare the dough and custard a day in advance.
Q4: Can I freeze Chocolate Custard Brioche?
A4: Absolutely! Freeze them in an airtight container and reheat before serving.
Q5: How do I reheat leftovers?
A5: Warm them in the oven at 300°F (150°C) for a few minutes or microwave for 15-20 seconds.
Q6: Can I make these into mini brioche buns?
A6: Yes! Just adjust the baking time accordingly.
Q7: What’s the best way to store them?
A7: Store at room temperature in an airtight container for up to 2 days.
Q8: Can I add nuts or fruit to the filling?
A8: Of course! Chopped hazelnuts or dried cherries would be delicious.
Q9: How do I know when the brioche is fully baked?
A9: It should be golden brown and sound hollow when tapped on the bottom.
Q10: Can I make a large brioche loaf instead of individual pieces?
A10: Yes! You can bake it as a filled loaf—just extend the baking time.
Final Thoughts
Chocolate Custard Brioche is the ultimate indulgence soft, rich, and absolutely delicious. Whether you’re baking it for a special occasion or just because, this recipe is sure to impress. Enjoy!
Print
Chocolate Custard Brioche
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 2 loaves (8-10 servings) 1x
- Category: Bread, Baking
- Method: Baking
- Cuisine: FRENCH
Description
his rich and buttery Chocolate Custard Brioche combines fluffy homemade brioche with a velvety dark chocolate custard filling. The plaited loaves are glazed for a stunning golden finish, making this a perfect treat for breakfast or dessert!
Ingredients
For the Brioche Dough:
- 250g whole milk
- 1 medium free-range egg
- 60g runny honey
- 50g olive oil
- 500g strong white bread flour, plus extra for dusting
- 30g fresh yeast (or 10g instant yeast)
- 10g fine sea salt
- 50g unsalted butter, cut into small pieces
- Handful sultanas (optional)
For the Chocolate Custard:
- 3 medium free-range egg yolks
- 60g caster sugar
- 40g plain flour
- 250g whole milk
- 1 vanilla pod, split and seeds scraped out
- 100g good-quality dark chocolate chips (or chopped dark chocolate)
For the Glazes:
- 2 medium free-range eggs
- 100g caster sugar
- 2 tbsp dark rum
- 100ml water
Instructions
-
Prepare the Chocolate Custard:
- Whisk the egg yolks and sugar until pale.
- Mix in the flour until smooth.
- Heat the milk and vanilla seeds until nearly boiling.
- Slowly whisk half the hot milk into the egg mixture, then return to the pan.
- Bring to a boil, whisking constantly for 1 minute.
- Remove from heat and stir in the chocolate until melted.
- Transfer to a bowl, cover with baking paper to prevent a skin, and cool.
-
Make the Brioche Dough:
- In a stand mixer with a dough hook, combine milk, egg, honey, and olive oil.
- Add flour, then place yeast on one side and salt on the other.
- Scatter the butter over the top.
- Mix on low for 4 minutes, then on medium for 10-12 minutes, until smooth.
-
First Rise:
- Lightly flour a clean bowl.
- Shape the dough into a ball, cover, and rest for 45 minutes.
-
Second Rise:
- Turn out, knead briefly, reshape, and rest for 30 minutes.
-
Shape the Brioche:
- Roll out dough to a 40cm x 30cm rectangle.
- Spread cooled custard over the surface and sprinkle with sultanas (if using).
- Roll up lengthwise like a Swiss roll and cut in half.
- Cut each roll lengthwise to expose layers, then twist into plaits.
- Place on lined baking trays, cover, and prove for 45-60 minutes.
-
Bake the Brioche:
- Preheat oven to 190°C fan/gas 6½.
- Brush loaves with beaten egg glaze.
- Reduce temperature to 180°C fan/gas 6 and bake for 20-25 minutes until golden.
-
Make the Rum Glaze:
- Heat sugar, rum, and water until it becomes a thick syrup (~8 minutes).
- While warm, brush generously over the brioc
Notes
- Make Ahead: The dough can be made a day in advance and refrigerated overnight.
- Storage: Keep in an airtight container for up to 3 days or freeze for longer freshness.
- Alcohol-Free Option: Substitute rum with orange juice or maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg