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
