Soft, creamy, loaded with mini chocolate chips, they have everything you ever asked for!


For the dough:

290 g (10 oz) flour;

150 g (5 oz) butter, room temp.;

2 eggs+yolk;

30 g (1 oz) sugar;

½ tsp salt;

1 ½ tsp yeast;

¼ cup warm water.

For the cream:

1 cup milk;

2 egg yolks;

60 g (2 oz) sugar;

1 tsp vanilla extract;

2 tsp cornstarch;

1 tbsp butter.

For the assembly:

130 g (4.5 oz) chopped chocolate;

egg wash;

simple syrup.


For the dough whisk warm water with a pinch of sugar and yeast. Set aside until foamy.

Separately combine leftover sugar, flour and salt. Pour yeast solution and eggs into it. Knead the dough until smooth, add butter and work it into the dough completely. Add more flour along the way if needed, but keep in mind that the final dough has to be soft and slightly sticky.

Cover with plastic and set the dough aside until doubled in size.  To make cream place milk, butter and vanilla over medium heat and heat just below the boiling point.

Beat egg yolks with sugar and cornstarch. Pour hot milk in while whisking constantly. Return the pan over low heat and whisk until thick. Let cool down completely.

Roll out the dough and cover one half with cooled cream. Sprinkle chocolate on top. Cover one half of the dough with another and cut into strips.

Let brioche rise a little, brush with egg wash and bake at 180C/350F for 12 minutes. Brush with simple syrup and cool down.

Serve and enjoy!