Chocolate Custard Brioche – Granny Easy Recipes

When I smell warm brioche, I time-travel back to my grandmother’s tiny kitchen where mornings tasted like butter and gossip. She would tuck a spoonful of thick chocolate custard into a soft roll and hand it over with a wink: “Eat before it gets cold.” That sticky, glossy bite — warm custard melting into pillowy bread — stuck with me. I recreated that magic in this Chocolate Custard Brioche, keeping the dough rich but forgiving and the custard silky with real chocolate. It makes the house smell like Sunday mornings, and it rewards patience with a crust that whispers when you break it and a center that luxuriously puddles chocolate. Trust me: you’ll want to curl up with one and never share (or maybe just one).

Quick Facts

Yield: Serves 6–8
Prep Time: 45 minutes active (plus 1½–2 hours rising)
Cook Time: 25 minutes
Total Time: 3 hours (including rises and cooling)

Why This Recipe is Awesome

This recipe gives you pillowy, buttery brioche with a molten chocolate custard center — crisp, golden exterior and gooey, chocolatey heart. It tastes like a bakery steal but stays firmly in home-cook territory: no tempering chocolate or fancy equipment. The dough stays soft and springy, the custard stays shiny and spoonable, and the kitchen fills with warm, sweet aromas that make neighbors curious. Plus, it’s so doable that your oven will basically high-five you.

Ingredients

For the Main Dish:

3 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) instant yeast
1 tsp fine salt
3 large eggs, room temperature
1/3 cup whole milk, warmed to about 100–110°F
1/2 cup (1 stick) unsalted butter, softened and cut into tablespoons
1 tsp vanilla extract

For the Chocolate Custard:

1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
3 large egg yolks
2 tbsp cornstarch
4 oz semisweet chocolate, finely chopped (or chocolate chips)
1 tbsp butter (optional, for sheen)
1 tsp vanilla extract

For Finishing / Garnish:

1 egg beaten with 1 tbsp water for egg wash
Powdered sugar for dusting (optional)
Flaky sea salt or chopped toasted hazelnuts (optional)

How I Make It

Step 1:

In my stand mixer bowl, I whisk together the 3 cups flour, 1/4 cup sugar, 1 packet yeast, and 1 tsp salt. I add the 3 eggs, warmed 1/3 cup milk, and 1 tsp vanilla, then mix with the dough hook on low until shaggy. I add the softened butter a tablespoon at a time, letting the dough knead until it becomes smooth and elastic — about 8–10 minutes

Step 2:

I transfer the dough to a lightly oiled bowl, cover it, and let it rise until doubled — about 60–90 minutes depending on room temp. While the dough rises, I make the custard. I warm 1 cup milk and 1/2 cup heavy cream until steaming but not boiling. In a bowl, I whisk 3 egg yolks, 1/3 cup sugar, and 2 tbsp cornstarch until smooth.

Step 3:

I temper the yolks by slowly whisking a ladle of hot milk into them, then pour the mix back into the saucepan. I cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon — about 3–5 minutes. Off heat, I stir in the 4 oz chopped chocolate, 1 tbsp butter, and 1 tsp vanilla until glossy. I chill the custard while the dough finishes rising; cold custard is easier to pipe.

Step 4:

I punch down the dough, divide it into 8 balls (~100–110g each), flatten each into a disc, and spoon or pipe 1–2 tbsp of chilled chocolate custard in the center. I pinch the edges closed, roll gently to smooth, and place seams down on a baking sheet lined with parchment. After a quick second rise — about 30–40 minutes until puffy — I brush with egg wash and bake at 375°F for 18–22 minutes, until the tops become deep golden and the house smells like butter and chocolate.

Step 5:

I let the buns cool for at least 10 minutes so the custard firms slightly (but stays molten). I dust with powdered sugar and sprinkle a little flaky sea salt or chopped nuts if I feel fancy. Serve warm for the best gooey center; you’ll hear the soft sigh when you break one open.

Pro Tips

Use warm milk (~100–110°F) to wake the yeast without killing it. Too hot will kill that yeast party.

Chill the custard before filling to make piping or spooning neat — hot custard will leak and frustrate you.

If your dough feels sticky, resist adding too much flour; a slightly tacky dough makes softer brioche.

Rotate the baking sheet halfway through baking for even color if your oven runs hot on one side.

Common Mistakes to Avoid

Skipping preheating: Classic rookie move. It changes texture and bake time.

Overmixing: Leads to dense or chewy results. Mix until just combined.

Guessing cook time: Always use visual cues or a timer, not just vibes.

Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

Use bread flour instead of all-purpose for a chewier, taller brioche — it gives more structure.

Swap heavy cream in the custard for all milk for a lighter filling, but expect less richness.

Dairy-free option: use a plant-based butter and coconut milk for the custard; texture changes slightly but stays delicious.

Gluten-free: use a measured gluten-free 1:1 flour blend and add an extra egg or 1 tbsp tapioca starch for structure.

Variations & Tips

Add orange zest to the custard for a citrus-chocolate twist.

Stir in 1/2 cup chopped toasted hazelnuts into the custard for crunch.

Make mini brioche bites for brunch or parties — adjust bake time to 12–15 minutes.

For a salted caramel variation, spoon a thin layer of caramel under the chocolate custard and finish with flaky salt.

Make it kid-friendly by swapping semisweet chocolate for milk chocolate.

Try a coffee-chocolate custard: dissolve 1 tsp instant espresso in the warm milk before mixing.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the custard up to 3 days ahead and store in the fridge. You can also shape the filled brioche and refrigerate them covered overnight — pull them out to come to room temp and let them proof for about 30–40 minutes before baking.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them in the oven or bake in batches. The dough may need a slightly longer knead and a bit more rise time when you double the batch.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different flavor and crumb.

How do I know it’s done?

Look for deep golden tops and slightly hollow sounds when you tap the bottom. Internal temperature hits about 190–200°F for enriched dough, but visual cues work great: golden, springy, and fragrant.

What if I don’t have ingredient X?

Short on eggs? Add an extra yolk to the dough and use substitute for the missing egg (like 2 tbsp milk) in the liquid measurements. Out of cornstarch? Use 1.5 tbsp flour for the custard, but cook a little longer to thicken.

How I Like to Serve It

I serve these warm for breakfast with a big mug of coffee or an afternoon tea. They shine at weekend brunch or as a show-off dessert for dinner parties — fancy enough to impress, easy enough to enjoy with sticky fingers. In summer I pair them with fresh berries; in winter I sip spiced hot chocolate alongside.

Notes

Store leftover brioche in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat gently at 325°F for 8–10 minutes to revive softness.

This recipe doesn’t include meat; no safe-cooking temp needed here. Enjoy!

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece of warm, chocolatey brioche!