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.