Create a “sponge” by blooming or activating the yeast in warm milk (100-110°F/37-43°C). Then sprinkle with granulated sugar and 2 oz. of flour and let this mixture bloom.

Using a stand mixer with a paddle attachment, set on LOW SPEED, add the eggs to your sponge.

Add flour, salt and butter. Mix for 10 minutes at low speed and 5 minutes at high speed. Add the salt at the end. The dough will be sticky and yellow in colour.

Next, spray a bowl with vegetable spray, add the dough, cover in plastic and let it rise overnight. The dough should double in size.

Form the dough into a disk and roll out until ¼ inch thick. Allow dough to rise and double in size again (cover the dough with plastic wrap while it rises). Brush the dough with egg wash, sprinkle with pearl sugar.

Preheat the oven to 375°F (190°C).*

Next, make the pastry cream and whip cream (recipes below) and store it in the refrigerator before baking the brioche (while the brioche rises).

Cook the dough for approximately 25 minutes to a golden brown. Cool the brioche on a cooling rack. Cut the brioche into two pieces horizontally.

Once the brioche is cooled, gently fold the pastry cream with the whipped cream, place in a piping bag and pipe (using a star tip) the cream on the bottom half of the brioche.

Then cover with brioche top and sprinkle with powdered sugar! Note: Keep the piped pastries chilled until an hour before serving.

Split the vanilla bean in half and scrape the seeds from the bean.

In a small saucepan, scald (heat until bubbles form) the milk with vanilla bean. Add the 3 gelatin sheets.

Meanwhile, add cornstarch to sugar and eggs and whisk until blended.

Temper the milk into the eggs, sugar and corn starch mixture (add the milk slowly and whisk vigorously to avoid the eggs cooking).

Now bring the mixture to a boil (to activate the cornstarch).

Pull off the stove and add the butter.

Place the pot in a cold bath (large bowl with ice water) and stir until cool.

Next, pour the mixture into a bowl, cover with plastic wrap (to prevent skin from forming) and let it cool.

Chill the pastry cream in the refrigerator and allow it to set for 20 minutes, then fold in the whipped cream from the recipe below.

Directions for the Whipped Cream:

Using a whisk attachment for your mixer, whip the cream until it becomes slightly stiff, about 2 minutes.

Add the powdered sugar and whip for another 30 seconds. Do not over whip.

Chill the whipped cream – it will eventually be folded in the pastry cream to make it more light and fluffy.