Indulge in Our Heavenly Chocolate Custard Brioche Today!

Chocolate custard brioche is a true treat for anyone who loves delicious pastries.

Originating from French baking traditions, this dessert combines rich, buttery bread with a smooth chocolate filling.

The soft layers of dough are perfectly paired with the creamy chocolate inside, creating an unforgettable taste sensation.

Fans of baked goods enjoy how the light and airy bread complements the intense flavor of the custard nestled within it.

Whether you’re an experienced baker or just starting out, making this elegant dessert brings great joy as you turn simple ingredients into something extraordinary.

This dish strikes a perfect balance between traditional methods and indulgent flavors, offering both sophistication and ease in every bite.

Why Chocolate Custard Brioche Is A Bakery-Style Treat

• Conquer Complex Technique: This recipe transforms challenging pastry making into an achievable home-cooking adventure, allowing bakers of intermediate skills to create professional-looking results without intimidating steps.
• Weekend Brunch Star: Perfect for leisurely weekend mornings, this brioche elevates ordinary breakfast with its rich chocolate custard filling and stunning twisted presentation that impresses family and guests instantly.
• Multi-Stage Reward: Though requiring patience through multiple rising and preparation stages, the end result delivers an extraordinary homemade treat packed with decadent chocolate flavor and tender, buttery brioche texture that makes every minute of effort worthwhile.
• Customizable Crowd-Pleaser: Flexible recipe allows optional additions like sultanas, adaptable rum glaze, and potential chocolate variations, making it an excellent choice for personalized baking experiences that suit different taste preferences and special occasions.

What You’ll Need For Chocolate Custard Brioche

• Egg Yolks, Sugar: Sweet base for rich, creamy custard; choose fresh eggs with bright yellow yolks.
• Flour: Provides smooth thickening texture; use all-purpose flour for best consistency.
• Milk: Creamy liquid foundation; whole milk recommended for richer flavor.
• Vanilla Seeds: Adds deep aromatic flavor; fresh vanilla pod gives best taste.
• Chocolate: Provides rich chocolate flavor; dark chocolate preferred for intense taste.

• Flour: Strong bread flour essential for proper gluten development.
• Milk: Adds moisture and softness to dough; room temperature preferred.
• Egg: Provides richness and helps bind ingredients.
• Honey: Adds subtle sweetness and helps dough browning.
• Olive Oil: Contributes soft texture and subtle flavor.
• Yeast: Enables dough rising; fresh active dry yeast recommended.
• Salt: Enhances overall flavor profile.
• Butter: Creates rich, tender brioche texture.

• Sultanas: Optional sweet fruit addition; can be omitted if desired.
• Beaten Egg: Creates golden glazed surface.
• Rum: Creates glossy finishing syrup.
• Sugar: Sweetens final rum glaze.
• Water: Helps create smooth rum glaze consistency.

How To Make Chocolate Custard Brioche At Home

Step 1: Whip Up Silky Chocolate Custard

Whisk egg yolks and sugar until pale and creamy. Blend in flour smoothly. Warm milk with vanilla seeds close to boiling. Gradually stream hot milk into egg mixture, stirring constantly. Return to pan and cook until thickened. Melt chocolate into custard. Transfer to bowl, cover with parchment, and chill completely.

Step 2: Create Luxurious Brioche Dough

Combine wet ingredients in stand mixer. Add flour with yeast on one side and salt opposite. Scatter butter across surface. Mix on low for 4 minutes, then medium for 10-12 minutes until dough becomes silky and elastic.

Step 3: First Dough Relaxation

Dust clean bowl lightly. Shape dough into perfect round. Cover and let rest 45 minutes, allowing gluten to develop and flavors to enhance.

Step 4: Second Dough Transformation

Gently knead dough, reshape into ball, and rest another 30 minutes.

Step 5: Shaping Spectacular Brioche

Roll dough into rectangular canvas. Spread cooled chocolate custard across surface. Sprinkle optional sultanas. Roll lengthwise like elegant Swiss roll. Slice in half. Cut each section lengthwise to expose gorgeous layers. Twist into intricate plaits. Place on lined baking sheets. Cover and prove 45-60 minutes.

Step 6: Baking Golden Perfection

Preheat oven to 190°C fan. Brush loaves with beaten egg glaze. Reduce temperature to 180°C fan. Bake 20-25 minutes until beautifully golden brown.

Step 7: Finishing With Rum Glaze

Combine sugar, rum, and water. Heat until syrup thickens (~8 minutes). Brush warm glaze generously over freshly baked brioche.

Tips For Soft And Sweet Chocolate Custard Brioche

• Perfect Custard Texture: Whisk constantly while cooking to prevent lumps and ensure a smooth, silky chocolate custard.
• Prevent Skin Formation: Cover custard directly with baking paper when cooling to stop a thick skin from developing on top.
• Dough Kneading Trick: Use a stand mixer with a dough hook for consistent mixing and develop strong gluten structure for soft, pillowy brioche.
• Sultana Variation: Optional raisins add delightful bursts of sweetness and texture to the chocolate-filled brioche.
• Glaze Pro Tip: Brush warm rum glaze immediately after baking for a glossy, flavorful finish that enhances the brioche's richness.

How To Store And Warm Chocolate Custard Brioche

• Refrigerate: Store leftover chocolate custard brioche in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent drying out.
• Reheat Oven Method: Warm brioche slices at 150°C for 5-7 minutes, covering loosely with foil to prevent excessive browning and preserve soft texture.
• Microwave Option: Gently reheat individual pieces for 10-15 seconds on medium power, checking to avoid overheating and maintaining moisture.
• Freeze Technique: Wrap individual brioche pieces tightly in plastic wrap, then place in freezer bags, storing up to 1 month for later enjoyment.

Great Matches For Chocolate Custard Brioche

• Indulgent Chocolate Custard Pairing: Rich, velvety chocolate custard brioche calls for equally luxurious companions.
• Enhance Coffee Companion: Pair with a robust espresso or smooth cappuccino to complement the chocolate's deep notes and cut through the brioche's richness.
• Wine Elegance Match: Select a sweet dessert wine like Pedro Ximénez sherry or late-harvest Riesling, which harmonizes beautifully with the chocolate's intensity and pastry's sweetness.
• Garnish Adventure: Top with fresh raspberries or toasted almond slivers to add texture and brighten the dessert's decadent profile.

New Twists On Chocolate Custard Brioche

• Gluten-Free Chocolate Custard Brioche: Replace wheat flour with a gluten-free blend, using xanthan gum to improve texture and binding. Ensure all ingredients are certified gluten-free.
• Vegan Chocolate Custard Version: Substitute egg yolks with cornstarch or arrowroot powder for thickening. Use plant-based milk like almond or oat, and coconut cream for richness. Replace butter with coconut oil or vegan margarine.
• Low-Sugar Chocolate Custard Option: Use stevia or monk fruit sweetener instead of sugar. Choose dark chocolate with minimal added sugar and incorporate sugar-free chocolate chips for extra flavor.
• Dairy-Free Chocolate Custard Adaptation: Swap cow's milk with coconut, almond, or oat milk. Use coconut cream for custard base and dairy-free margarine for brioche dough.

Questions About Chocolate Custard Brioche

• Is brioche difficult to make at home?

Brioche looks complex but is surprisingly manageable with patience. Follow steps carefully, use fresh ingredients, and don’t rush the rising process. A stand mixer helps significantly with the dough development.

• Why do I need to cover the custard with baking paper?

Covering prevents a skin from forming on the custard’s surface, ensuring a smooth, creamy texture when you spread it later. This technique keeps the custard fresh and prevents air exposure.

• Can I substitute the rum in the glaze?

Yes, you can replace rum with other liquids like orange juice, water, or additional vanilla extract. The key is maintaining the sugar syrup consistency while adding complementary flavor.

• How do I know if my brioche dough is properly kneaded?

The dough should become smooth, elastic, and pull away cleanly from the mixer’s sides. It should feel soft but not sticky, and stretch slightly when pulled. The 10-12 minute medium-speed mixing is crucial for developing gluten structure.

Decadent Chocolate Custard Brioche Recipe

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4.5 from 13 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Delightful Chocolate Custard Brioche whisks home bakers into a world of French pastry magic. Sweet chocolate-infused custard nestles inside buttery, pillowy brioche bread, promising pure indulgence with each luxurious bite.

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Ingredients

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Bread Dough:

• 500 g (17.6 oz) strong white bread flour, plus extra for dusting
• 250 ml (8.4 fl oz) whole milk
• 30 g (1.1 oz) fresh yeast (or 10 g instant yeast)
• 1 medium free-range egg
• 3 medium free-range egg yolks
• 50 g (1.8 oz) olive oil
• 60 ml (2 fl oz) runny honey
• 10 g (0.4 oz) fine sea salt
• 50 g (1.8 oz) unsalted butter, cut into small pieces
• Handful sultanas (optional)

Custard Filling:

• 250 ml (8.4 fl oz) whole milk
• 100 g (3.5 oz) good-quality dark chocolate chips (or chopped dark chocolate)
• 60 g (2.1 oz) caster sugar
• 40 g (1.4 oz) plain flour
• 1 vanilla pod, split and seeds scraped out

Liquid Additions:

• 2 medium free-range eggs
• 100 ml (3.4 fl oz) water
• 2 tablespoons dark rum
• 100 g (3.5 oz) caster sugar

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Instructions

1. Craft a velvety chocolate custard by whisking egg yolks and sugar until they transform into a pale, creamy mixture.
2. Incorporate flour seamlessly into the egg blend, ensuring no lumps remain.
3. Infuse milk with delicate vanilla seeds, heating until it reaches a near-boiling point.
4. Gradually introduce the scorching milk into the egg mixture, tempering it gently to prevent curdling.
5. Return the combined liquid to the pan, bringing it to a robust boil while continuously whisking for one minute to activate the thickening process.
6. Remove from heat and fold in rich chocolate, stirring until it melts completely into a glossy consistency.
7. Transfer the custard to a clean bowl, shield its surface with baking paper to prevent skin formation, and allow to cool completely.
8. In a stand mixer fitted with a dough hook, blend milk, egg, honey, and olive oil into a harmonious liquid base.
9. Sprinkle flour into the mixture, strategically positioning yeast on one side and salt on the opposite side.
10. Distribute butter across the top of the ingredients.
11. Commence mixing on low speed for four minutes, then escalate to medium for 10-12 minutes until the dough achieves a smooth, elastic texture.
12. Dust a clean bowl with a light flour coating.
13. Shape the dough into a perfect sphere, cover, and let it rest and rise for 45 minutes.
14. Gently turn out the dough, perform a brief kneading, reshape into a ball, and allow a second 30-minute rest.
15. Roll the dough into a rectangular canvas measuring 40cm x 30cm.
16. Generously spread the cooled chocolate custard across the surface, optionally scattering sultanas for added texture.
17. Carefully roll the dough lengthwise, mimicking a Swiss roll technique.
18. Slice the roll in half, then make a lengthwise cut to expose the intricate layers.
19. Artfully twist the sections into elegant plaits.
20. Arrange the plaited brioche on lined baking trays, cover, and allow a final proving period of 45-60 minutes.
21. Preheat the oven to 190°C fan/gas 6½.
22. Delicately brush the loaves with beaten egg glaze for a lustrous finish.
23. Reduce oven temperature to 180°C fan/gas 6 and bake for 20-25 minutes until achieving a golden-brown perfection.
24. Create a rum glaze by simmering sugar, rum, and water until it reduces to a thick, glossy syrup (approximately 8 minutes).
25. While the glaze remains warm, generously brush over the freshly baked brioche for a final touch of decadence.

Notes

• Ensure egg yolks and sugar are whisked until pale and creamy for a smooth, light custard texture.
• Temper milk slowly into egg mixture to prevent scrambling and maintain silky consistency.
• Use high-quality dark chocolate for richer, more intense flavor in the custard.
• Room temperature ingredients help dough develop better elasticity and rise more evenly.
• Knead dough thoroughly to develop gluten, creating softer

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 382
• Sugar: 22g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 93mg