1. Stir together sugar, cornstarch, salt:
Whisk together the sugar, cornstarch, and salt in a mixing bowl.
2. Whisk in the egg yolks:
Whisk in the egg yolks and mix until pale and smooth, about 1 minute.
3. Bring milk to a simmer:
Bring the milk to a simmer in a small saucepan over medium heat.
4. Add the milk to the yolk mixture:
When the milk comes to a simmer, remove it from the heat. Slowly pour the hot milk into the yolk mixture a splash at a time, whisking constantly.
5. Cook the pastry cream:
Transfer the mixture back into the saucepan and cook over medium heat until it begins to bubble. Then continue to cook for 1 more minute.
6. Whisk in the vanilla:
Remove the pastry cream from the heat. Stir in the vanilla extract.
7. Strain and chill:
Pour the pastry cream through a fine-mesh strainer into a bowl and cover with plastic wrap directly on the surface of the cream. Refrigerate until cool.
Make the Brioche Dough
1. Bloom the yeast:
In the bowl of a stand mixer fitted with a dough hook, mix the yeast and warm milk together and set aside while weighing the other ingredients. The yeast should start to foam after a few minutes, otherwise the yeast might be dead.
2. Mix the wet ingredients:
Add the eggs, sugar, honey, and salt to the milk. Set the mixer on medium for a few seconds to combine.
3. Add in the flour:
Pour in the flour and slowly work the mixer up to medium speed. Knead until everything combines, forming a dough.
4. Slowly add the butter:
With the mixer still running at medium speed, slowly add the butter, one bit at a time.
5. Knead the dough:
Knead the dough until it is smooth and elastic, approximately 6 minutes.
6. Let the dough rise:
To continue reading, scroll down and click Next 👇👇👇
ADVERTISEMENT
