Directions

1. Step

In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Add the vanilla and milk, then heat the mixture on the stove over medium heat. Stir constantly until the mixture thickens to a custard-like consistency. Remove from heat, transfer to a bowl, cover with plastic wrap (press it onto the surface to prevent a skin from forming), and refrigerate until fully cooled.

2. Step

In a mixer bowl, combine the flour, eggs, sugar, warm milk, vanilla, salt, and yeast. Mix until the dough starts to come together. Gradually add the softened butter and knead until the dough is smooth and elastic. Cover the dough and let it rest in a warm place until it doubles in size, about 1–2 hours.

3. Step

Roll out the brioche dough into a 45 cm round on a floured surface. Evenly spread the cooled pastry cream over the dough. Top with chocolate cherries, pressing them gently into the dough. Cut the dough into even pieces (e.g., wedges or strips) and arrange them as desired on a baking sheet or in a mold. Bake in a preheated oven at 180°C (356°F) for 20 minutes, or until golden brown. Remove from the oven, let cool slightly, and enjoy!

Chocolate Chip Brioche Pastry Squares