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Chocolate Chip Custard Brioche Rolls

Decadent bakery-style brioche rolls filled with rich vanilla pastry cream and studded with chocolate chips, finished with a glossy glaze.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 3 hours 5 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: Bakery, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry Cream
  • 2 cups whole milk
  • 4 egg yolks large
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 2 tbsp unsalted butter cold
  • 1.5 tsp vanilla bean paste
Brioche Dough
  • 3.5 cups all-purpose flour
  • 0.5 cup whole milk warm
  • 2.25 tsp active dry yeast
  • 0.33 cup sugar
  • 3 eggs
  • 0.5 cup unsalted butter softened
Toppings
  • 1 cup semi-sweet chocolate chips
  • 1 egg for wash

Equipment

  • Stand Mixer
  • Saucepan
  • Whisk
  • Baking sheet
  • Rolling pin

Method
 

  1. Prepare pastry cream: Heat milk. Whisk yolks, sugar, and cornstarch. Temper yolks with hot milk.
  2. Cook custard mixture until thickened and bubbly. Stir in butter and vanilla. Chill completely.
  3. Prepare dough: Activate yeast in warm milk with sugar. Add flour, eggs, and salt. Mix.
  4. Knead dough, gradually adding softened butter until smooth and elastic (10-15 mins).
  5. Let dough rise in a warm place for 1-1.5 hours until doubled.
  6. Roll dough into a large rectangle. Spread chilled custard on one half. Top with chocolate chips.
  7. Fold dough over filling. Cut into strips. Place on baking sheet and let rise for 40 mins.
  8. Preheat oven to 375°F (190°C). Brush rolls with egg wash.
  9. Bake for 18-22 minutes until golden. Glaze while warm.

Notes

For easier handling, chill the dough overnight before rolling and shaping. Ensure custard is boiled effectively to prevent running.