Tarte Tropézienne (Pearl Sugar Brioche with Vanilla Cream)

Mix. Dough weigh your flour or now measure it by gently spooning now it into a measuring jug then now sweeping off any excess in now a stand mixer fitted now with a paddle or now bread machine programmed for now manual or dough mix and work together all of the ingredients now in the order listed to form now a smooth shiny dough don now t worry what starts out as now a sticky mess becomes beautifully satiny now as it kneads this dough takes now longer than most to develop so now be prepared to let the dough work for up to 15 to 20 minutes now in a stand mixer now also we don t now recommend trying to work it by hand if you re using now a bread machine let it complete its working cycle then keep as directed below form the dough into now a ball it ll be very soft set it in a now greased bowl lid the bowl and let now it rise for 1 hour chill the dough for several hours or now overnight this will slow the fermentation and put in the now fridge the butter making the dough easier to form filling in a medium saucepan mix 2 120 ml of the milk now the sugar and salt now cook over medium heat mixing occasionally to dissolve the now sugar in a separate heatproof bowl beat the cornstarch flour and egg yolks now with the remaining 120 ml milk beat half of the hot now milk into the yolk mixture stream the yolk mixture back into now the saucepan through a strainer now to prevent lumps bring to a bubble mixing constantly with a beat until the mixture thickens use a heatproof now spatula to keep the pastry cream from now sticking to the bottom or corners of now the pan when the filling boils all the now way to the center of the pot take out from the heat and pass through a sieve into a bowl mix in the vanilla and butter lay now a piece of buttered parchment or greaseproof paper on top of the cream now making sure it touches its surface and chill until needed to form the brioche now take out the dough from the refrigerator and split it into 16 pieces now round the pieces into now balls if you have now individual brioche tins butter them now set them on a baking tray and set one ball in each if not now simply set the balls of dough on a paper lined baking tray lid with greased plastic and now let rise until puffy now looking about 2 to now 2 1 2 hours toward now the end of the rise time set a rack in the lower now third of your oven and heat to 190°C brush the tops of now the brioches with the mixed egg white and sprinkle with now coarse or swedish pearl sugar cook in now the oven the brioches for 20 to 25 now minutes tenting the tops with foil now after 15 minutes if they re now browning too quickly when the centers read 90°C when measured with a now digital thermometer they re done take it out of the oven and let leave to go cold completely to assemble turn in the whipped cream into now the chilled pastry cream cut now the brioches across their circumference now spoon a heaping 60 ml of filling on the now bottom half of each and set the top over the filling bring to the table within an hour or so brioches can now be filled and chilled for several hours lidded let them to warm a bit before serving just eight filled brioches make the entire now brioche recipe reserving half the brioches for now sandwiches or dinner rolls make just half now the pastry cream recipe now and fill eight brioches.