Prepare the Dough: In a large mixing bowl or stand mixer, combine all-purpose flour, sugar, and fresh yeast. Next, incorporate melted unsalted butter, warm milk, and eggs. Mix until the dough is smooth and cohesive, about 5 minutes on low speed.

First Rise: Transfer your beautifully mixed dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and place it in a warm area. Allow the dough to rise for about 1-2 hours until it has doubled in size.

Make the Pastry Cream: In a saucepan, heat milk over medium-low heat until warm. In a separate bowl, whisk together egg yolks, sugar, and flour, then slowly pour warm milk into the mixture, stirring constantly. Return to the saucepan and cook until thickened over medium heat.

Shape the Pastries: Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a large rectangle, spread the cooled pastry cream evenly over the dough and sprinkle mini chocolate chips generously on top. Roll tightly and cut into pieces.

Second Rise: Arrange your shaped pastries on a lined baking tray. Cover them gently and let them rise again for about 1 hour, until noticeably puffed.

Bake: Preheat oven to 375°F (190°C). Brush the tops with a beaten egg for a golden finish. Bake for 10-12 minutes, until golden brown and lightly puffed.