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.
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