1-Prepare and Activate the Ingredients: First, measure everything precisely: combine the flour, sugar, salt, and yeast in a mixer bowl, making sure the salt and sugar don’t touch the yeast directly to keep it active. Warm things up by slightly heating the milk if needed, then add the beaten eggs and begin kneading at medium speed for 2 3 minutes until it thickens.

2-Prepare and Activate the Ingredients: Next, gradually mix in the softened butter and knead for about 20 minutes until the dough is dense, smooth, and just a bit sticky. Let it rise covered in a warm spot for 2 hours until it doubles in size, then flatten it into a rectangle and chill for 40 minutes before freezing for 20 minutes. This resting period, as I’ve found, makes rolling out so much easier and prevents frustration.

3-Make the Vanilla Custard: While the dough rests, heat the milk, butter, and vanilla pod (with its seeds) over medium heat. In another bowl, whisk the egg yolks with sugar, then stir in the flour and cornstarch until smooth. Remove the vanilla pod, pour the hot milk mixture into the yolks slowly while stirring, and return it to low-medium heat, whisking until thickened.

4-Make the Vanilla Custard: Cover the custard tightly and chill it until you’re ready to use it. I always add a personal touch here by using fresh vanilla pods for that extra pop of flavor, which reminds me of cozy family gatherings.

5-Assemble and Bake: Roll the chilled dough into an 8×12-inch rectangle on parchment. Spread the custard over half of it, sprinkle on the chocolate chips, and press them gently for even distribution. Fold the dough over the filling, flatten to remove air pockets, and smooth it out.

6-Assemble and Bake: Cut into 8 equal rectangles about 1 1.5 inches wide, place them on a lined baking sheet with space between, and let them rise for another 2 hours. Meanwhile, boil sugar and water for the syrup until dissolved and cool it. Brush the risen brioches with the beaten egg mixture, then bake at 350°F (180°C) for 10 12 minutes until golden. Brush with syrup right away and let them cool completely.