1-First, in a mixer bowl, combine 2 cups plus 1 tablespoon (250g) all-purpose flour, 2 tablespoons (30g) sugar, 1 teaspoon salt, and 0.35 ounces (10g) fresh yeast. Mix briefly to blend the dry ingredients.

2-Next, add 3 eggs (150g), beaten, and knead at medium speed for 2-3 minutes until the dough thickens and strengthens.

3-Gradually incorporate 2/3 cup (165g) unsalted butter, softened and diced, in several additions, and continue kneading for about 20 minutes until the dough is dense, smooth, and slightly sticky. For more tips on kneading, check out our fluffy cheese chive biscuits recipe for similar techniques.

4-Place the dough in a clean bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours until doubled in size.

5-Flatten the dough into a thick rectangle, wrap it, and chill in the refrigerator for about 40 minutes, then in the freezer for 20 minutes to make it easier to handle.

6-For the vanilla custard, heat 1 cup plus 2 teaspoons (25 cl) whole milk and 1 teaspoon butter with a split vanilla pod and its seeds in a saucepan.

7-Separately, whisk 2 yolks with 1/4 cup (50g) sugar, then mix in 3 tablespoons (20g) cornstarch and 1 tablespoon all-purpose flour. Gradually add the hot milk mixture while whisking, then cook over low-medium heat until thickened. Cover and refrigerate until ready.

8-Roll the chilled dough into an 8×12 inch rectangle on parchment paper. Spread the custard on one half, sprinkle 3/4 cup (120g) mini chocolate chips, and press them gently into the custard. Fold the dough over, smooth out any air bubbles, and cut into 8 equal rectangles.

9-Place the rectangles on a parchment-lined baking sheet, cover, and let them rise for 2 hours.

10-Prepare a syrup by boiling 1/4 cup (50g) sugar and 1/4 cup (50 ml) water until dissolved, then let it cool.

11-Brush the risen brioches with 1 large egg plus 1 yolk, beaten, and bake at 350°F for 10-12 minutes until golden brown. Remove and brush immediately with the syrup, then let cool.