In a large mixing bowl, combine 4 cups of all-purpose flour, ¼ cup of sugar, 1 teaspoon of salt, and 2 teaspoons of fresh yeast. Add 3 beaten large eggs and ½ cup of softened unsalted butter to the mix.

Knead the dough for about 20 minutes until it becomes smooth and slightly tacky.

Transfer the kneaded dough into a greased bowl, cover with plastic wrap, and let it rise in a warm area for about 2 hours until doubled in size.

In a saucepan, heat 2 cups of whole milk and 2 tablespoons of unsalted butter with the seeds from 1 vanilla pod until warm.

Whisk together 4 egg yolks, ¼ cup of sugar, and 2 tablespoons of cornstarch until smooth. Gradually add the warm milk mixture, return to saucepan, stir continuously until thickened (about 5 minutes).

Cool the custard before using. Roll out the dough into a rectangle about ½ inch thick. Spread cooled custard and sprinkle with 1 cup of mini chocolate chips, then fold the dough and cut into squares or strips.

Cover the shaped brioches and let them rise again for about 1 to 2 hours until fluffy.

Preheat your oven to 350°F (180°C). Prepare an egg wash and brush over the tops of the risen brioches.

Bake for 10-12 minutes until lightly golden and puffed.

Prepare a simple glaze while baking by combining equal sugar and water until dissolved. Brush over brioches while warm.

Allow to cool slightly before serving. Best enjoyed warm.