Ingredients
Yield: 8 large brioches
Ingredients:
• 3 cups all-purpose flour (375g)
• 1/4 cup granulated sugar (50g)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup whole milk, warm (120ml)
• 1/2 cup unsalted butter, softened (113g)
• 1 teaspoon vanilla extract
For the vanilla custard:
• 2 cups whole milk (480ml)
• 1/2 cup granulated sugar (100g)
• 4 egg yolks
• 1/4 cup cornstarch (30g)
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 3/4 cup mini chocolate chips (130g)
• 1 egg (for egg wash)
Instructions
In a bowl, mix warm milk and yeast. Let sit 5–10 minutes until foamy.
Add sugar, eggs, vanilla, flour, and salt. Mix into a dough, then knead in softened butter until smooth and elastic (about 8–10 minutes).
Cover and let rise for 1–2 hours until doubled in size.
Meanwhile, make the custard: heat milk in a saucepan until warm. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly pour in warm milk while whisking, then return to the pan and cook until thick and creamy. Stir in butter and vanilla. Chill completely.
Punch down the dough and divide into 8 portions. Flatten each piece, spoon custard into the center, and sprinkle chocolate chips. Fold and seal into oval shapes.
Place on a lined baking sheet, cover, and let rise again for 30–45 minutes.
Brush with egg wash and sprinkle extra chocolate chips on top.
Bake at 350°F for 18–22 minutes until deep golden brown and glossy.
Let cool slightly before serving inside will be warm, creamy, and irresistibly gooey.