Brioche chinois, with vanilla custard and chocolate chips

Ingredients

The brioche :

• 4 cups flour
• 1 ounce sugar
• 0.5 ounce fresh yeast
• 2 eggs
• 1 cup milk
• 1 cup butter

Vanilla custard :

• 2 cups milk
• 1 vanilla bean
• 4 egg yolks
• 2/3 cup sugar
• 1/3 cup cornstarch
• 2/3 cups chocolate chips
• 1 egg

Preparation

• Brioche :
  In a bowl, put the flour, the salt, the sugar, and dig a hole. Put the yeast in the middle, being careful it doesn't touch the salt. Add the eggs and the milk, and start to knead at speed 2 for 4 minutes.
• Then, while kneading, add the softened butter little by little. Once you add all the butter, keep kneading for 10 minutes. Put in the fridge for 90 minutes.
  
• Vanilla custard :
  Put the milk to boil with the sliced vanilla bean and its seeds.Meanwhile, put the yolks in a bowl with the sugar. Beat it energetically, until the mix gets creamy.
• Add the cornstarch and mix well. Once the milk has boiled, add it gradually to the previous mix. Then put everything back in the pot, and put it back on a medium heat.
  
• Stir constantly with a wooden spoon, until the cream thickens, as it is wanted. This lasts around 10 minutes. Then leave it to cool down.
• Take the dough out of the fridge. Roll it out on some flour, and form a 12x15 inches rectangle (30 x 40 cm)
  
• Spread the cold vanilla custard on it, with a margin. Then sprinkle the chocolate chips.
• Roll the dough, then cut slices 1.5 inches thick.
  
• Arrange these slices in a round greased mold. Leave to swell 1 hour at room temperature.
• Bake 40 minutes at 350°F (180°C).
  
• There you are, your brioche chinois is ready!