Brioche Bread with Pastry Cream and Chocolate Chips

Method

1. In the bowl of a planetary mixer, combine milk, fresh yeast, whole egg, and sugar. Let the yeast dissolve for a couple of minutes.
2. Add vanilla extract and all the flour. Mix with the paddle attachment for about 10 minutes until the dough comes together and becomes smooth.
3. Replace the paddle with the dough hook. Add salt and mix for another 2-3 minutes.
4. Meanwhile, melt the butter in the microwave for about 30 seconds (do not overheat). Add the orange zest to the melted butter.
5. With the mixer running, add the melted butter in 2-3 additions, allowing each to be absorbed before adding the next.
6. Continue mixing until the dough pulls away from the sides of the bowl.
7. Transfer the dough to a bowl, cover, and let it rise in a turned-off oven or warm place until doubled in size, about 3-4 hours.
8. While the dough rises, prepare the pastry cream: whisk together yolks, cornstarch, and sugar. Heat the milk with lemon zest and vanilla bean. Slowly pour hot milk into egg mixture, then return to heat and cook until thickened. Cool quickly, cover with plastic wrap touching the surface to prevent skin, and refrigerate.
9. Once the dough has doubled, dust a work surface with flour, turn out the dough, and flatten it. Roll it into a rectangle with a rolling pin.
10. Spread the pastry cream over the rectangle, leaving a 1 cm border on all sides. Sprinkle the chocolate chips evenly over the cream.
11. Roll the dough tightly from the long side, pressing out any air bubbles. Pinch the seam to seal.
12. Join the ends to form a ring, then twist or braid the log to create a decorative shape. Place the shaped dough in a buttered plum cake pan (butter only, no flour).
13. Butter your hands and lightly butter the surface of the dough. Let it rise in the turned-off oven until doubled, about 2 hours.
14. Before baking, brush the surface with a beaten egg mixed with a little milk.
15. Bake in a preheated static oven at 180°C, then immediately reduce to 175°C. Bake for 45 minutes. If it browns too much halfway, cover with aluminum foil. The internal temperature should reach 94°C.
16. Let the brioche cool completely, then store in a food-safe bag for several days.