Pains suisses: the fantastic sweet and fragrant brioches!

INGREDIENTS
300g of all-purpose flour
15g of fresh yeast
45g (1/4 cup) of sugar
6g (1/4 tbsp) of salt
60g (1/4 cup) of butter (melted)
140ml (1/2 cup) of milk

150g (3/4 cup) of butter

250g of custard
60g of chocolate chips

METHOD
1. In a bowl add the flour, brewer's yeast, sugar, salt, butter (melted), and milk and mix with a spatula. When the dough starts to formin knead with hands to obtain a smooth dough.
2. Wrap the dough in cling film and transfer to the fridge for 12 hours (or overnight) to double in volume.
3. After time has elapsed transfer the dough to the working surface and start to work with a rolling pin to obtain a rectangle twice as long as it is wide (30 cm long and 15 cm wide). Once the dough is in shape transfer it to the baking tray, cover it with cling film and transfer it to the freezer for 10 minutes.
4. Place the butter on the parchment paper and roll it out using folds to form the angles one by one to the right dimensions to obtain a perfect square (15x15cm size). Transfer to the fridge for 10 minutes.
5. Remove the dough from the freezer and roll it out with the rolling pin to the size of 30x15cm. Place the prepared butter in the middle of the dough and fold the dough on both sides.
6. Roll out the dough to form a rectangle 4 times longer than it is wide. Fold the dough in 4 lengthwise to get the double turn.
7. Second time roll out the dough into a rectangle 3 times longer than wide and fold it in 3. Wrap in cling film and transfer to the freezer for 10 minutes.
8. When the dough is firm roll it out a little before cutting it into 2 equal parts. First part lower it by lengthening it slightly. Transfer to the freezer for 10 minutes.
9. Roll out the second half with the rolling pin to 3 mm thick forming a square shape. Transfer to the freezer for 10 minutes.
10. Remove the first part of the dough from the freezer and cut 3mm thick strips.
11. Remove the square of puff pastry from the freezer, brush it with water, and start arranging the strips on the top. Cut the edges and transfer to the freezer for 10 minutes.
12. After 10 minutes roll out the dough to create the rectangle shape and press well to bond the top and the bottom parts. Remove the edges and transfer to the freezer for 10 minutes.
13. In a bowl with the custard add the chocolate chips and mix them all together.
14. Remove the dough from the freezer and spread a layer of pastry cream on top. Close the edges to obtain the loaf and cut into loaves 4 cm wide.
15. Transfer them to the baking tray covered with parchment paper, cover them with a cloth, and let them rise for 2 hours, or until double in volume.
16. After time has elapsed brush them with egg yolk, transfer them to the oven, and bake at 170°C/338°F for 30 minutes until they are golden brown.
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