✔11g fresh baker’s yeast
✔140g kneading butter
Put the yeast in the bottom of the bowl of your food processor and add all the other ingredients: flour, milk, salt, sugar, eggs and the 15 g of butter. Knead for 4 minutes on speed 1 and 15 minutes on speed 2 until the dough comes away from the sides. Place the dough in a cool place, covered with film, overnight. Place the kneading butter in a piece of greaseproof paper and make a rectangle of 15cm*20cm. Put the butter in the fridge.
The next day, roll out the brioche dough so that it is twice as long as the butter. Close the dough over the butter and make 2 simple turns, turning the dough a quarter turn between each turn. Put a knife on each side. Place the pastry in the fridge for at least 30 minutes. Roll out the dough to 3mm and cut out strips. Fold the dough into an accordion shape, putting chocolate sticks in each fold. Leave to rise for 2 and a half hours, then bake for 35 minutes at 155°C.
Prepare a syrup, pour 40 g of sugar and 40 g of water into a saucepan. Bring to the boil.
Remove the brioche from the oven and brush it with the syrup.