Small Chocolate And Caramel Filled Brioches

For the chocolate-caramel filling: chop chocolate coarsely and place it in a bowl.
Gently heat the liquid cream with caramel candies. When melted, pour the mixture over the chocolate and gently stir it together with a spatula (don't use a whisk so as not to incorporate any air). Let cool.
If you have a bread machine, place the lightly whipped eggs, liquid cream, and butter inside. Add sugar, salt, flour, and crumble the yeast on top. Set a without a cooking programme.
For handmade dough, lightly warm the cream and crumble the yeast in it.
Stir.
Mix the flour, sugar, and a pinch of salt on a floured surface.
Make a well and pour in the whisked eggs, cream, and butter.
Gradually stir in the flour with your fingertips. Once a ball is formed, knead it for about 15 minutes.
If after 15 minutes, the dough still sticks to the finger, add a little flour.
Wrap the dough in a towel, store away from drafts, and let rise for 1 hour 30 minutes.
Divide the dough into 6 balls and place them on a baking plate previously lined with parchment paper.
Cover with a cloth and let rise again for about 30 minutes.
Preheat oven to 400 degrees Fahrenheit.
Brush the top of the buns with egg yolk diluted in a little water and bake for about 20 minutes. Let cool.
Cut off the top of the buns and remove some of the bread inside forming wells in each one.
Fill the wells with the chocolate-caramel and cover with the top hat.