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1. Mix yeast with warm water, keep in warm place about 10 min.
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2. Sift flour, add yeast, sugar, salt and 3 eggs, mix well till all ingredients combine well.
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3. Continue to knead and add remaining 2 eggs, one by one. Knead till dough becomes smooth and flexible.
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4. Add butter bit by bit still kneading.
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5. Cover the dough with plastic foil and keep in warm place for about 1,5 hour till it rises.
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6. Knead again and place in the fridge over night.
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7. Meanwhile prepare the cream. Boil milk.
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8. Whip egg yolks with sugar, add corn flour and slowly pour in boiled milk, continue stirring.
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9. Pour mixture to the pot again and cook about 2 minutes, keep stirring.
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10. Remove from the heat, add vanilla extract, cool down and keep in the fridge for at least 1 hour.
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11. Roll out the dough to form rectangular 30 x 45 cm, about 0,5 cm thick.
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12. Smear with cream and sprinkle with dark chocolate.
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13. Fold inward both of the shorter edges of the rectangular so that they join in the middle. Slice 24 brioches.
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14. Arrange them on the baking tray, 2 cm from each other and place in warm place to rise.
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15. Smear top of brioches with whipped egg.
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16. Bake in preheated oven in 190 degrees about 20 min till they turn golden brown.
