Chocolate Chip Cramique

Method

1. Prepare the milk roux: in a saucepan, combine 40 g of Manitoba flour and 200 g of warm milk. Cook, stirring, until it reaches 65°C. Let it cool.
2. In a large bowl, combine 60 g of cold milk, 400 g of Manitoba flour, 70 g of sugar, 8 g of salt, 1 egg, 1 egg yolk, and vanilla. Add the cooled milk roux. Knead until smooth.
3. Cover and let rest for 30 minutes.
4. Add the softened butter little by little, allowing it to absorb before adding more.
5. Let rest for 10 minutes.
6. Take the chocolate chips from the freezer and gently fold them into the dough.
7. Grease a bowl with extra virgin olive oil, transfer the dough, cover, and let rise until doubled.
8. Divide the dough into 3 equal pieces and shape into balls.
9. Place them on a baking sheet lined with parchment paper, cover, and let rest for one hour.
10. Prepare the egg wash: mix 1 egg yolk with 2 tablespoons of milk.
11. Brush the surface of the brioches with the egg wash and make a round cut on the surface of each.
12. Bake in a preheated static oven: 10 minutes at 190°C, then 15 minutes at 180°C.