In a small bowl, embrace the warm milk, and sprinkle the active dry yeast atop it. Allow this mixture to rest undisturbed for 5 to 10 minutes, until it blooms with frothy intrigue.

In a spacious bowl, invite the all-purpose flour, granulated sugar, and salt into a harmonious blend.

Gently introduce the eggs and the blossomed yeast mixture to the dry ingredients, stirring until a sticky dough begins to form.

Knead the mix by hand or with a stand mixer, gradually introducing the softened butter for about 10 minutes until the dough is smooth and elastic.

Transfer the dough to a generously greased bowl, cover it snugly, and let it rise in a warm nook for 1 1/2 to 2 hours until it has beautifully doubled in size.

In a saucepan, gently heat the whole milk. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until creamy.

Temper the egg mixture by slowly incorporating warm milk, then return it to the saucepan, cooking until the mixture thickens.

Fold in the butter and vanilla extract, and permit to cool.

Roll the risen dough onto a floured surface, shaping it into a rectangle. Spread the custard over one half and scatter the chocolate chips upon it.

Fold the dough over and slice into elegant strips.

Place the strips on a parchment-lined baking sheet, cover, and allow them to rise for 30 to 45 minutes.

Preheat your kitchen to 350F (175C). Brush the brioches with an egg wash and bake for 15 to 18 minutes, until their tops are golden brown.

Allow the pastries to cool on a wire rack before enjoying.