Brioche with pastry cream and chocolate chips

Pastry cream

1 cup of milk

1 egg

1 egg yolk

1/4 cup of sugar

25 g flour ( about 3.5 tbsp) or cornstarch

1 tsp of vanilla extract

Brioche bread

(500 g) about 3.5 cups flour

1 cup coconut milk or whole milk

1 package dry yeast

1 egg

60 g (4 tbsp) of room temperature butter

1/4 cup sugar

1/2 tsp salt

To prepare pastry cream: Whish the eggs with sugar, add flour and whisk. Pour in the milk and vanilla extract.

Cook on medium heat until it thickens. when cooked place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Pour the dry yeast into warm milk + 1/2 tsp sugar. Let the yeast get activated for 5 to 10 min.

In a standing mixer beat the egg, sugar and butter. Add the yeast, flour and salt. Mix at slow speed for 4 minutes.

Then continue mixing again at medium speed for 3 minutes.

Wet your hands and a surface with water, then knead the dough a couple of times.

Spray some cooking spray in a bowl and transfer the dough to it.

Roll the dough unitl 1/2 inch thick. Spread the pastry cream on top and sprinkle as much chocolate chips as you want. Then roll up like a jelly roll.

Cut into 3 inch pieces. Put the pieces side by side into a baking pan. Brush with egg yolk.

Bake at 375 for 30 minute.