Recipe for Milk, Cream, and Chocolate Brioche

For the dough, cut the butter into small cubes and set aside at room temperature. Pour the flour, sugar, salt, and baking powder into the bowl of a stand mixer. Mix, then add the egg and milk, and knead for 10 minutes.

Add the butter gradually to incorporate it, then knead for another 10 minutes. Cover the bowl and let it rest in a warm place for about 1 hour, until the dough doubles in size.

For the cream, bring the milk to a boil. Meanwhile, whisk the whole egg and the egg yolks with the sugar and cornstarch. Pour half of the boiling milk over the mixture while whisking.

Then pour back into the saucepan and let cook over medium heat, whisking continuously for about 5 minutes, until the cream is thick.

Remove from heat, add diced butter, mix, pour into a bowl, cover, and place in the refrigerator.

When the dough has risen, press down on it to release the gas. Reshape it into a ball and place it in the refrigerator for 1 hour.

Place the dough on the work surface, cut into 12 equal pieces. Then roll out into disks of about 10 cm. Arrange on baking sheets lined with parchment paper and let rise for about 1 hour.

To finish, gently press the base of a glass onto the dough discs to create an indentation, fill with cream, and add chocolate chips. Brush the edges of the dough with a little milk and bake in the oven at 180°C for 15 to 20 minutes. Enjoy warm or cold.