These mini chocolate stuffed vanilla bean brioche à tête are delicate, buttery little breads with a rich vanilla aroma and a hidden pocket of melted dark chocolate. Light yet indulgent, they are perfect for special breakfasts, brunch spreads, or an elegant afternoon treat. Their classic French shape with the signature “head” makes them as beautiful as they are delicious.

Why You’ll Love This Recipe

This recipe delivers authentic brioche flavor with a tender, fluffy crumb that feels luxurious without being heavy. The overnight rest improves both taste and texture, while the vanilla-infused dough pairs perfectly with dark chocolate. You can shape them in traditional brioche à tête molds, muffin tins, or simply as round buns, making the recipe flexible and approachable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g strong white bread flour
7 g salt
50 g caster sugar
10 g fast action yeast
120 ml full fat milk, lukewarm
5 large eggs
Seeds from 1 vanilla bean
1 tablespoon vanilla extract
250 g unsalted butter, softened
200 g dark chocolate, finely chopped
Melted butter, for greasing
1 egg, beaten, for glazing

Directions

Place the flour, salt, sugar, and yeast into a large bowl or the bowl of a stand mixer fitted with a dough hook. Add the milk, eggs, vanilla seeds, and vanilla extract. Mix on low speed for about 2 minutes, then increase to medium speed and mix for 6 to 8 minutes until the dough becomes smooth, elastic, and glossy.

If kneading by hand, work the dough for 10 to 15 minutes using a lift, stretch, and slap motion. The dough will be very sticky, so avoid adding extra flour.

Once the dough is elastic, gradually add the softened butter and continue mixing until fully incorporated. This will take about 4 to 5 minutes in a mixer or up to 10 minutes by hand. The finished dough will be very soft.

Transfer the dough to a large bowl, cover tightly, and refrigerate overnight. This slow fermentation allows the dough to rise and firm up, making it easier to shape.

The next day, generously grease your brioche molds or muffin tin with melted butter. Remove the dough from the refrigerator.

For 4-inch molds, divide the dough into 115 g portions. From each portion, reserve 100 g for the base and 15 g for the tête. Flatten the base dough slightly, place about 20 g of chopped chocolate in the center, then wrap and seal the dough around the chocolate. Shape into a ball and place seam-side down in the mold.

Roll the smaller piece into a ball, pinch one end to form a cone shape, and insert it into a deep indentation made in the center of the base dough. Seal gently.

Repeat with remaining dough. Place the filled molds on a baking sheet, cover loosely, and allow to rise until almost doubled in size.

Preheat the oven to 190°C. Brush the risen brioche carefully with beaten egg, avoiding drips down the sides.

Bake for about 20 minutes for larger brioche or 15 minutes for smaller ones, until deeply golden. Remove from the oven, unmold, and cool slightly on a wire rack before serving warm.

Servings and timing

This recipe makes approximately 10 brioche using 4-inch molds, 15 brioche using a muffin tin, or up to 40 mini brioche using 2.5-inch molds.

Preparation time is about 30 minutes, with an overnight rest of 8 to 12 hours. Shaping and proofing take about 2 hours, and baking time is 15 to 20 minutes. Total time from start to finish is roughly 10 to 14 hours, mostly inactive.

Variations

You can replace dark chocolate with milk chocolate for a sweeter filling or use chocolate chips for convenience. Adding a little orange zest to the dough gives a subtle citrus note that pairs beautifully with vanilla. For a simpler version, skip the chocolate and shape the dough into plain brioche à tête or round buns.

Storage/Reheating

These brioche are best enjoyed fresh on the day they are baked. Once completely cooled, store them in an airtight container at room temperature for up to 3 days. To reheat, place them in a warm oven at 160°C to 180°C for a few minutes until soft and fragrant again.

FAQs

Can I make the dough without a stand mixer?

Yes, the dough can be kneaded by hand, but it requires time and effort due to its soft and sticky texture.

Why does the dough need to rest overnight?

The overnight rest improves flavor, texture, and makes the dough easier to handle during shaping.

Can I use muffin tins instead of brioche molds?

Yes, muffin tins work well, though the traditional shape will be less defined.

What type of chocolate works best?

Dark chocolate with a high cocoa percentage balances the sweetness of the brioche nicely.

Can I freeze the baked brioche?

Yes, once cooled, they can be frozen for up to one month and reheated gently in the oven.

How do I prevent the chocolate from leaking?

Avoid rolling the dough too thin and seal the edges tightly around the filling.

Can I reduce the amount of butter?

Reducing the butter will affect the classic brioche texture and richness, so it is not recommended.

Is vanilla extract alone enough?

It works, but using both vanilla bean and extract gives a deeper, more pronounced flavor.

How do I know when they are fully baked?

They should be golden brown and sound hollow when tapped, with an internal temperature around 90°C.

Can I shape them without the tête?

Yes, you can simply form round buns if you prefer a simpler shape.

Conclusion

Mini chocolate stuffed vanilla bean brioche à tête are a celebration of classic French baking, combining rich dough, aromatic vanilla, and melted chocolate in every bite. With a little patience and care, this recipe rewards you with bakery-quality brioche that feel special enough for any occasion yet comforting enough to enjoy anytime.

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