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![Brioches-suisses.jpg](https://steemitimages.com/DQmePfRPABPTM8pw7gxj8P7Kxv6HEicAdH7PAGsCfkFyJKh/Brioches-suisses.jpg)

ingredients

20 cl of milk
2 eggs
500g + 20g flour T45
1 sachet of dry baker's yeast
100g caster sugar
100g cold butter cut into cubes
1 egg beaten to brown
Custard :
500 ml of milk
2 tablespoons flour
2 teaspoons of butter
4 to 5 tablespoons sugar
1 teaspoon vanilla extract
4 egg yolks
40 g cornflour
Syrup and garnish:
240g of chocolate chips
50g of sugar
5 cl of water
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Preparation

Preparation of the cook'in brioche:
Pour the milk and yeast into the bowl.
Set the timer to 30 seconds, the
temperature on 40 ° C and speed on 2.
Add the 500g of flour, the sugar and the
eggs and knead for 2 minutes on the
kneading button.
Stir in the cold butter cut into pieces
and put in kneading mode for 2
minutes.
Pour the remaining 20g of flour then
set in kneading mode for 10
seconds.
Boulez and deposit the dough in a container
covered with a plastic film.
Let it grow for 1 to 2 hours
covered with a clean towel.
Meanwhile prepare the cream
confectioner:
Heat the milk and then the butter
add the vanilla extract.
In a bowl, whisk the yolks and sugar
until the mixture whitens.
Add the cornflour and the flour while
whipping energetically.
Pour the hot milk on the preparation then
rest on medium heat then mix until
that the preparation thickens.
Pour the cream into a salad bowl covered with
contact food film and allow to cool.
Montage:
After the rest of the dough, spread it on your
floured worktop, keeping in shape
rectangular, to a thickness of 4 to 5 mm.
Whip the cream spread with a spatula
in order to cover the lower half of the
rectangle of dough. The thickness of the cream should
be about 4 to 5 mm.

![Brioches-suisses1-768x1024.jpg](https://steemitimages.com/DQmUCZvtmvJRgTjV4U1ko7hEXiQcC2F2LWe75cNdBddAi9i/Brioches-suisses1-768x1024.jpg)

Sprinkle with chocolate chips and fold over
the neutral paste on the filling.

![Brioches-suisses2-768x1024.jpg](https://steemitimages.com/DQmSMGqkN89okAD3tUeoZeh6QgbMtPBD1w9zCRg9jYYeBXh/Brioches-suisses2-768x1024.jpg)

Roll flat to have a rectangle
very smooth.
Cut out regular rectangles from 3 to 4
cm wide.

![Brioches-suisses3-768x1024.jpg](https://steemitimages.com/DQmTh2z6wvL7wyXAsfZGo62UxZfXb5Bez6iRthhDXDGYCsb/Brioches-suisses3-768x1024.jpg)

Place the buns on a covered plate
of parchment paper and let them grow
1:30 covered with food film.

![Brioches-suisses4.jpg](https://steemitimages.com/DQmbhYjNC9V64RGMHMsF245PKQ3ybMya4LQnBAPJnmUsNZq/Brioches-suisses4.jpg)

Garnish the buns with the beaten egg and
bake at 180 ° C for 10 to 12 minutes or
until the buns are golden brown.
For the syrup:
Bring the caster sugar and water to the boil
over medium heat until light syrup.
At the end of the oven, brush the buns
syrup and let cool.
If you do not have Cook'in, you can
quite make the brioche dough at the MAP
(bread machine), kneading robot or
manually following the instructions!

![TeamUSA-Resteem-Upvote-Follow.jpg](https://steemitimages.com/DQmUbU6rtLLL8MAzNJ1JZEw5fLB1QU8o5qaVP3jAQg7jJAd/TeamUSA-Resteem-Upvote-Follow.jpg)

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