French chocolate custard pastries (Print Version)

# Ingredients:

→ Brioche Dough

01 - 2 cups + 1 Tablespoon (250g) all-purpose flour
02 - 2 Tablespoons (30g) sugar
03 - 1 teaspoon salt
04 - 0.35 ounces (10g) fresh yeast, crumbled
05 - 3 eggs (150g), beaten
06 - 2/3 cup (165g) unsalted butter, softened and diced

→ Vanilla Custard (Pastry Cream)

07 - 1 cup + 2 teaspoons (25 cl) whole milk
08 - 1 teaspoon butter
09 - 1 vanilla pod
10 - 2 egg yolks
11 - 1/4 cup (50g) sugar
12 - 3 Tablespoons (20g) cornstarch
13 - 1 Tablespoon all-purpose flour

→ Filling and Finishing

14 - 3/4 cup (120g) mini chocolate chips
15 - 1/4 cup (50g) sugar
16 - 1/4 cup (50 ml) water
17 - 1 large egg + 1 yolk, beaten (for brushing)

# Instructions:

01 - In a stand mixer with paddle attachment, combine flour, sugar, salt and crumbled yeast (keep salt and yeast separate). Mix briefly, then add the beaten eggs and knead for 2-3 minutes at medium speed until the dough becomes thick and strong. Gradually add the diced softened butter while mixing at medium speed. Continue kneading until butter is fully incorporated and the dough becomes smooth, dense and slightly sticky, about 20 minutes.
02 - Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size. Then flatten the dough into a thick rectangle, wrap in plastic, and chill in the refrigerator for 40 minutes (up to 2 hours if you have time), followed by 20 minutes in the freezer.
03 - Heat the milk and butter over medium heat. Split the vanilla pod, scrape out the seeds, and add both pod and seeds to the milk. In a separate bowl, whisk egg yolks with sugar, then add flour and cornstarch, whisking until well combined. When the milk begins to bubble, remove the vanilla pod and gradually pour the hot milk over the egg mixture, whisking constantly. Return everything to the pan and cook over low-medium heat, whisking continuously until the custard thickens. Transfer to a clean bowl, cover with plastic wrap directly touching the surface, and refrigerate until ready to use.
04 - Roll out the chilled dough on parchment paper into a large rectangle (8×12 inches/40×30 cm). Spread the vanilla custard over half of the dough lengthwise. Sprinkle chocolate chips over the custard and gently press them in with a rolling pin. Fold the empty half of dough over the filled half. Gently flatten with your hands to remove air bubbles, then smooth the surface with a rolling pin.
05 - Using a sharp knife, cut the dough into 8 equal rectangles, about 1-1.5 inches (3-4 cm) wide. Place them on a parchment-lined baking sheet, leaving space between each. Cover with plastic wrap and let rise for 2 hours.
06 - Make a simple syrup by bringing sugar and water to a boil until sugar dissolves completely. Let cool. When the brioches have risen, brush them with beaten egg and yolk mixture. Bake in a preheated 350°F (180°C) oven for 10-12 minutes, or until golden brown. Remove from the oven and immediately brush with the sugar syrup. Allow to cool completely before serving.

# Notes:

01 - These brioches are best enjoyed the day they're made but will keep for 1-2 days in an airtight container.
02 - You can prepare the vanilla custard a day ahead and keep it refrigerated.
03 - If you can't find fresh yeast, substitute with 1 teaspoon (3.5g) of active dry yeast, activated in warm milk before adding.

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