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For the gold:
1 egg yolk
1 tablespoon milk
Preparation:
Prepare the brioche dough:
In a bowl, mix the yeast with the warm milk and let it rest for 10 minutes.
In another bowl, mix together the flour, sugar and salt. Add the egg and yeast mixture, then knead until smooth. Add the soft butter and boil again for 10 minutes.
Cover the dough and let it rise for about 1:30, until it doubles in volume.
Make the pastry cream:
Heated milk with vanilla extract. Meanwhile, beat the egg yolks with sugar and corn. Pour the hot milk over the egg mixture while beating, then return everything to the pan and thicken over low heat, stirring constantly.
Let the pastry cream cool.
Modification:
Spread the brioche dough into a large rectangle. Spread the cooled pastry cream over the entire surface, then sprinkle with chocolate chips or raisins.
Roll the dough on itself to form a long boudin. Cut it into slices and place them in a cake mold, cut it on the side.
Let it rise for 30 minutes. Preheat oven to 180°C.
Gold and burn:
Chinese badigeon with egg yolk mixed with a spoonful of milk. Bake for 25-30 minutes until golden brown.
Preparation time: 30 minutes
Rest time: 2 hours
Cooking time: 30 minutes
Serves: 8-10
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