Ingredients :

• Heavy cream (whole, liquid) — This is what makes all the difference with a dry brioche. It replaces part of the traditional butter and gives that texture that gently collapses under the teeth. Use whole cream with 30% fat — not light, this is really not the time. Store-bought UHT works perfectly here, no need to look for farm-fresh cream.
• Chocolate chips — Use dark or milk chips depending on your preference. Chips hold up better during baking than homemade chopped chocolate — they keep their shape while melting slightly inside. Brand doesn’t matter, even the cheapest ones work. If you don’t have any, break a bar of baking chocolate into irregular small pieces: the result is even more visually indulgent.
• Baking powder — One packet, not yeast. This is the secret to the quick version: no waiting, no mood depending on room temperature. The reaction is chemical, triggered by the oven’s heat, and that’s it. Just check that your baking powder isn’t expired — old powder gives a flat, dense brioche.
• Vanilla sugar — A packet of store-bought vanilla sugar, and yes, it works great. If you have a vanilla bean to scrape or vanilla powder, it’s obviously better. But don’t skip this step no matter what — without it, the brioche lacks depth and remains flat in flavor despite the chocolate.