In a large mixing bowl or stand mixer, combine 4 cups of all-purpose flour, ¼ cup of sugar, and 1 teaspoon of salt. Crumble in 2 tablespoons of fresh yeast and mix thoroughly. Add 3 large beaten eggs and ½ cup of softened unsalted butter, and knead for about 20 minutes until smooth.

Transfer the brioche dough to a greased bowl, cover it with a damp cloth, and set it in a warm area for about 2 hours to rise.

In a saucepan, warm 2 cups of whole milk and 2 tablespoons of unsalted butter with the seeds from the vanilla pod. In a separate bowl, whisk together 4 egg yolks, ½ cup of sugar, and 2 tablespoons of cornstarch. Combine and stir on the stove for about 5 minutes until thickened.

Roll the risen brioche dough into a rectangle, spread the custard, and sprinkle with 1 cup of mini chocolate chips. Fold and cut into pieces, placing them in a greased baking pan.

Cover the brioches with a kitchen towel and let them rise for another 2 hours.

Preheat oven to 350°F (180°C). Beat together 1 egg and 1 egg yolk for brushing, then brush over the tops of the brioches. Bake for 10-12 minutes until golden brown.

Make a sugar syrup with ¼ cup of water and ½ cup of sugar. Heat until dissolved to add a glossy finish to the brioches.

Brush the warm sugar syrup over the baked brioches and let them cool slightly before serving.