Classic Tropez Cake (Print Version)

# Ingredients:

→ For the dough

01 - 80 g of softened butter + 10 g for greasing the tray
02 - 220 g of flour
03 - 3 tablespoons of milk
04 - 4 eggs
05 - 30 g of granulated sugar
06 - 2 teaspoons of powdered sugar
07 - 2 tablespoons of pearl sugar
08 - 10 g of baker's yeast
09 - A pinch of salt

→ For the custard

10 - 35 g of potato starch
11 - 80 g of sugar
12 - 4 egg yolks
13 - 20 cl of very cold cream
14 - 35 cl of milk
15 - 1 vanilla pod

# Instructions:

01 - Combine 2 tablespoons of warm milk with crumbled yeast in a small bowl. Separately, stir the flour, a pinch of salt, sugar, and 1 egg in a larger bowl.
02 - Add the next 2 eggs one at a time, followed by the butter cut into chunks and the dissolved yeast. Start mixing with a spatula, switch to kneading by hand, and work it until it's smooth and not sticky.
03 - Shape the dough into a ball, cover it with a clean cloth, and let it rise in a warm spot for 2 to 3 hours until it doubles in size.
04 - Punch the dough down with your fist, then roll it out into a 23 cm circle on a greased baking tray. Let it rise again for 1 to 2 more hours until it's doubled in size.
05 - Heat the milk with a split vanilla pod until it starts to boil. In another bowl, whisk together the yolks and sugar until pale, add the starch, and pour the hot milk over it. Transfer back to the pot and let it thicken over low heat, stirring all the time.
06 - Take it off the heat, remove the vanilla pod, and cover the surface directly with cling film. Set it aside to cool.
07 - Preheat your oven to 180°C. Brush the dough with a mix of the leftover egg, powdered sugar, and a bit of milk. Sprinkle pearl sugar on top and bake for about 20 to 25 minutes.
08 - Once cooled, whip the chilled cream to make it fluffy and fold it gently into the cold custard. Cut the baked brioche in half horizontally, fill it with the cream, and close it without pressing down.

# Notes:

01 - Store this dessert in the fridge until you're ready to enjoy it.
02 - For the best experience, pull it out of the fridge 15 minutes before eating.