The night before, in a bowl, mix the flour, sugar, eggs, fresh cheese, salt, and yeast until the mixture is well combined.
Cover the bowl with plastic wrap and refrigerate overnight.

The next day:
Roll out the dough into a rectangle 3 times longer than wide.
Spread the butter on 2/3 of the dough and fold into 3 (the unbuttered part in the middle, then the last 1/3 on top.
Turn the dough 1/4 turn and roll out again.
Repeat the operation 3 times.

Roll out the dough on a floured surface into a large rectangle of 18″ x 13″ x 1/4″ (35 cm x 30.5 cm x 0.5 cm).
Sprinkle the dough with chocolate chips.
Roll the dough into a log, squeezing a bit.
Cut the log into 12 slices of 1″ (2.5 cm) wide.

Place the slices in 12 molds of a buttered muffin tin.
Glaze with a beaten egg mixed with a little milk and let rise at room temperature for about 2 hours.

Preheat the oven to 350 F (180 C).
Glaze a second time and bake the brioche for 20 minutes or until the top is well browned.
Unmold immediately and let cool on a rack.