In a heat proof bowl, whisk the eggs, milk, cream, sugar and salt together then place over a pot of simmering water. Make sure the bottom of the bowl is not touching the water.

Constantly mix until the mixture reaches 75 degrees Celsius.

Remove from heat and mix in the chocolate and the coffee. Pour in a dish and place plastic wrap directly on top of the crémeux. Make sure the plastic is touching the chocolate. Place in fridge for a minimum of 6 hours or preferably overnight.

Mix the yeast, sugar and warm water together in a warm bowl and let sit, covered until it blooms.

Mix in the rest of the ingredients and start with 1 cup of flour at a time until you reach the ball consistency of dough. You might not need all the flour. Turn the dough over on a work surface and knead until slightly tacky but not sticky. Place in a bowl with a cover and let double in side, about an hour and 20 minutes. Punch down dough and start dividing up the dough into 6 equal balls. Please use a scale. I made 6 150g balls.

Roll out each ball into a flat rectangle. Fill with chocolate crémeux. Make sure chocolate is still firm otherwise you will have a hard time rolling up the dough.

Roll 6 logs and braid.

Place in a parchment lined loaf pan and brush with beaten egg wash mixed with ¼ tsp of pure vanilla extract if you'd like. Sprinkle top with cookie crumbs.

Let sit for 30 minutes before baking at 350 degrees for 25-30 minutes or until golden brown.