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A close-up of Custard Brioche Rolls showing melted chocolate chips and thick vanilla custard swirls embedded in fluffy dough. (Custard Brioche Rolls)

Custard Brioche Rolls with Vanilla Cream and Chocolate Chips

Decadent Custard Brioche Rolls featuring fluffy golden dough, creamy vanilla custard swirls, and melted chocolate chips. A bakery-quality treat perfected for home bakers seeking the ultimate sweet brunch or dessert experience.
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Prep Time 2 hours 45 minutes
Cook Time 25 minutes
Total Time 3 hours 10 minutes
Servings: 12 rolls
Course: Breakfast, Desserts
Cuisine: French-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Brioche Dough
  • 4 cups Bread Flour 500g
  • 1 cup Whole Milk 240ml, warmed to 110°F
  • 1/2 cup Unsalted Butter 113g, softened
  • 1/3 cup Granulated Sugar 65g
  • 2.25 tsp Active Dry Yeast 7g
  • 1 tsp Fine Sea Salt 6g
  • 2 large Eggs Room temperature
Vanilla Custard
  • 1.5 cups Whole Milk 360ml
  • 4 large Egg Yolks Provides pale yellow color
  • 3 tbsp Cornstarch 24g
  • 2 tsp Vanilla Bean Paste 10ml
  • 1/2 cup Granulated Sugar 100g
Assembly
  • 3/4 cup Semi-Sweet Chocolate Chips 130g
  • 2 tbsp Powdered Sugar For dusting
  • 1 large Egg For egg wash

Equipment

  • 1 Stand Mixer with Dough Hook Essential for kneading enriched dough.
  • 1 Dark rustic metal baking tray For even browning.
  • 1 Heavy-bottomed saucepan Used for making the custard.
  • 1 Fine-mesh Sieve For dusting powdered sugar.

Method
 

Dough Preparation
  1. Mix warm milk, sugar, and yeast. Let sit until foamy (about 10 minutes).
  2. Combine flour, eggs, and salt with the yeast mixture. Add softened butter one tablespoon at a time while kneading with a stand mixer for 10 minutes until smooth.
  3. Place dough in a greased bowl, cover, and let rise in a warm place for 90 minutes or until doubled.
Custard Making
  1. Whisk yolks, sugar, and cornstarch. Slowly add hot milk to the mixture while whisking.
  2. Cook over medium heat until thickened. Stir in vanilla and chill completely with plastic wrap touching the surface.
Assembly and Baking
  1. Roll dough into a 12x18 inch rectangle. Spread chilled custard and sprinkle chocolate chips. Roll into a log and cut into 12 pieces.
  2. Place on a rustic metal tray and let rise for 45 minutes.
  3. Brush with egg wash and bake at 350°F (175°C) for 22-25 minutes until deep golden brown.
  4. Cool slightly and dust with powdered sugar.

Notes

Use a dark metal tray for the best bottom crust.
Always temper your egg yolks to avoid scrambled eggs in your custard.