Dissolve the yeast in warm milk with a teaspoon of sugar. This step is essential as it helps the yeast bloom beautifully.

In a bowl, mix the flour, sugar, egg, and the yeast mixture until you achieve a smooth consistency. Work it until you have a silky dough.

Once smooth, add the salt, followed by incorporating the softened butter in pieces.

Fold in the chocolate chips into the dough, ensuring they’re well-distributed.

Shape the dough into a ball and let it rise in a covered bowl until it doubles in size, approximately 2-3 hours.

After the dough has risen, divide it into balls of about 80 g each and place them onto a baking sheet. Allow them to rise again for 1 hour.

Brush the tops with milk or a beaten egg and bake in a preheated oven at 180°C for 15-20 minutes, until they turn golden brown.

Whip the very cold whipping cream with the powdered sugar until stiff peaks form, creating a fluffy chantilly.

Gently fold the whipped cream into the cold pastry cream until well combined to achieve a light, airy filling.

Once the brioche are completely cooled, slice them in half horizontally.

Fill them generously with the cream mixture, creating a lovely swirl on top, and finish with a sprinkle of chocolate chips for added sweetness.