Start by crumbling your yeast and placing it in the bowl of your food processor.If you use dry yeast, rehydrate it for 10 minutes with a little lukewarm milk. Then add (in order) the eggs, milk, cream, sugar, flour and finally the salt.
With the dough hook of your mixer, mix everything for about 10 to 15 minutes, at medium speed (3 or 4 out of 10, in my case). The dough should become elastic and start to come off the wall on its own.
At the end of kneading, add the chocolate chips and keep a little for decoration.
Lightly oil a large salad bowl and place the dough in it before covering it with a clean cloth. Let rise at room temperature until the dough doubles in volume. This may take 1.5-3 hours depending on temperature and humidity.
When the dough has risen well, press it with your fist.If the dough is too sticky after rising, place the container in the refrigerator for 30 minutes. Then cut the dough into approximately 12 pieces. Form balls with your floured hands and place them side by side in your previously buttered and floured baking dish.Add the chocolate chips left aside, pressing them lightly onto the dough pieces. Do a second rise for 1 hour to 1 hour 30 minutes at room temperature or near a radiator, always with a clean cloth on top.
Preheat your oven to 160°C.Bake for 30 minutes, until the brioche is nicely puffed and starting to take on a nice golden appearance. Remove from the oven and allow to cool or cool before enjoying.If you wish, you can then brush it with maple syrup or sprinkle it with icing sugar.
