Golden brown, crispy outside and creamy inside with a bar of high-quality dark chocolate and custard.

Ingredients

• 350g Manitoba flour
• 70g mother yeast
• 100ml milk
• 70g sugar
• 50g butter
• 1 egg+1 yolk
• Vanilla
• Lemon or orange zest
• salt  1/2 teaspoon
• custard

Directions 

1. In the mixer bowl add eggs, sugar, flour, vanilla, zest, salt, milk and mother yeast. Mix on low speed to form a soft dough.
2. With motor running add in the butter piece by piece. Knead for 10 minutes on minimum speed, until the dough is smooth and elastic.
3. Remove the mixing bowl, cover with lightly oiled clear film and leave to rise overnight in the fridge.
4. Carefully roll out the chilled dough into a rectangle (1cm thickness).
5. Cut the dough into 12 x 20 cm rectangle.
6. Sprinkle each rectangle with a spoonful of custard
7. Arrange a row or two of chocolate along one edge of each piece of dough and roll the dough over forming a sausage.
8. Now you can freeze the brioches before the final rise and then leave them at room temperature overnight, directly from the freezer and brush them with dorure (blended eggs) the next morning while the oven is pre-heating.
9. Or you can directly let rise until puffy and light.
10. Bake in the preheated oven for about 15-20 minutes at 180°C.