Melt the butter in the microwave. In a mixing bowl, combine the butter, milk, sugar and yeast and set it aside for 5 minutes for the yeast to activate.

Add the yeast mixture, egg, flour, salt and cream in the bowl of a standing mixer fitted with a dough hook. Mix it together.

Knead the dough until smooth at medium speed. It will take around 10-12 minutes, or when it will lift from the bowl. It will still be sticky as it’s a moist dough.

Cover the bowl with a kitchen towel or cling film. Leave to proof for 1 hour in a bowl in a warm spot or until it has doubled in size. Depending on temperature, it might take longer or less time to double in size.

In the meantime, grease a brioche tin with butter or cooking spray. When the dough has doubled in size, transfer it to a lightly floured surface. Fold in the chocolate chips and then cut the dough in half. Flatten both and roll them to fit your tin.

Brush the chocolate chip brioche with a bit of milk or water to avoid drying. Leave it to rise a second time for 30 minutes or more. It will need to double in size again and this will help the brioche come out fluffy in the end. If it bounces lightly it’s ready, if it bounces completely it will need more proofing time.

When it doubles in size, create the egg wash by mixing an egg and milk. Abundantly brush the wash on your chocolate chip brioche.

Bake at 175C for 25-40 minutes or until it has a golden crust and it puffs up.

Let it cool down fully on a wire cooling rack before taking the chocolate brioche out of the tin and serving. Enjoy it on its own or with your favourite topping!