Prepare the dough

• Mix the flour, sugar and salt in a bowl.
• Dissolve the yeast in the water and let stand for 10 min.
• Add the eggs and the yeast mixture to the flour and knead with a stand mixer.

Incorporate the butter

• Add the softened butter and knead until the dough is smooth.

Let the dough rise

• Cover the dough and let it rise.

Make the crème pâtissière

• Heat the milk with the butter in a saucepan.
• Whisk the egg yolks with the sugar until creamy, then add the cornstarch and keep stirring.
• Add the flour and stir to a creamy texture.
• Gradually pour in the heated milk, stirring until creamy.

Cool the crème pâtissière

• Pour the crème pâtissière into a bowl, cover and let it cool.

Chill the dough

• Knead the risen dough and refrigerate it.

Fill and fold the dough

• Roll out the dough and spread the crème pâtissière over one half.
• Scatter the dark chocolate morsels on top and fold the dough over.

Chill again

• Chill the filled dough.

Shape the brioches

• Trim the edges and divide the dough into 14 pieces.
• Let the pieces rise.

Brush and bake

• Brush the brioches with the beaten egg.
• Bake at 180 °C.

Make the syrup

• Mix the water and sugar in a saucepan, add the lemon juice and simmer until thick.

Finish

• Brush the baked brioches with the syrup.