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Custard:
Brioche Dough:
Streusel Topping:
Firstly in a pan over a medium heat, heat up your milk until it is just about to boil then set aside.
In a heatproof bowl, add the eggs yolks, golden caster sugar, cornflour and vanilla paste and stir until it is a thick mixture.
Progressively add 75ml of the hot milk at a time to thin out the consistency.
Once all the hot milk is added and combined, pour the mixture into a pan and whisk over a low heat until you get a nice, thick custard.
When your custard is ready, pour it into a bowl, cover with cling film and leave to cool in the fridge.
Brioche dough:
Preheat the oven to 200°C/180°C fan, and line a baking tray with grease proof paper.
Add the yeast, flour, sugar to the bowl of a stand mixer.
Using a spoon, make a well in the middle to add the eggs and milk.
With the dough hook fitted on the stand mixer, mix on a low speed until it starts to form a dough.
Gradually add the chopped butter until it is all incorporated and mix on a medium speed.
Once the dough is nice and smooth, lightly sprinkle some flour on a work surface and chop it into 6 balls.
To the lined baking tray, add dough balls to the and set aside to rise for a minimum of 25 minutes.
To make the streusel topping:
mix together the white sugar, plain flour, and melted butter in another bowl until you have a crumbly texture. Set this aside.
Once the dough has risen, use a spoon to create a slight well in the centre of each ball.
Add your custard to a piping bag and add to the centre of the dough.
Sprinkle your blueberries and streusel on top then bake for 20 minutes