Serves 6 to 8
Preparation time : 40 min
+ 2 hours 30 resting time
Cooking time : 20 min
Warm the milk, then take off the heat before adding the dried yeast. Leave to rest for 15 minutes.
Place the sugar, salt, beaten eggs and milk in a food processor. Add the flour and mix for 10 minutes at medium speed.
Then add the butter and mix for another 15 minutes. Cover the bowl with a cloth and leave to proof for 90 minutes in a warm place.
Prepare the almond cream. Place the butter and sugars in a food processor and blend. Then add the almond powder and the egg and mix.
Deaerate the dough and form pieces of 70g each.
Form a rectangle for each dough piece, then spread a little almond cream and cover with chocolate chips. Roll the rectangles lengthwise, tightly together to form a sausage.
Using a knife, cut each sausage in half lengthwise and twist the two pieces together, leaving the cut parts facing up. Then seal the ends.
Place each brioche in the buttered brioche moulds and let them rise for another 30 minutes near a heat source.
Preheat the oven to 180°C.
Brush the brioches with a mixture of beaten egg and milk then sprinkle with almond flakes.
Bake for 20 minutes and then cool on a wire rack.