For the brioche dough:
175 grams all purpose flour (1 ¼ cup)
1 ¼ tsp instant yeast
25 grams granulated sugar (2 tbsp)
½ tsp salt
2 medium eggs
30 grams whole milk (1 ½ tbsp)
80 grams butter, cut into small cubes
For the honey almond topping:
1cup slivered almonds
½ cup Goody Pure Honey
For the pastry cream:
3 cups water
9 tbsp Goody Velor Milk Powder, dissolved in 3 cups water
½ cup sugar
¼ tsp salt
2 tsp vanilla extract or 1 vanilla bean, split and scraped
¼ cup cornstarch
1tbsp all purpose flour
4 large egg yolks
50 grams butter, sliced
1.To make the dough:Mix the flour with the yeast in a bowl of a stand mixer.Add all the remaining ingredients except the butter and turn on the mixer to low speed, for 5 to 10 minutes.
2.Then, start adding the butter one piece at a time, adding another piece only after the previous one disappears, till all the butter is mixed in the dough. Stop the mixer, and scrape the dough, and turn it on back again for 5 minutes. Again, stop the mixer and scrape the dough onto a floured surface and shape into a loose ball by folding the corners into the centre, and place in an oiled bowl. Cover with plastic wrap and let it rest for 30 minutes, after 30 minutes, turn the dough onto a floured surface, stretch it and fold it on itself as if you are folding a letter. Place it in the bowl again, and repeat after another 30 minutes. Finally, place it in an oiled bowl and place it in the refrigerator for a minimum of 4 hours and up to overnight.To make the pastry cream:In a saucepan, stir together 2 1/2 cups of the water, the milk, the sugar, salt, and the vanilla bean. (If you're using vanilla extract add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
3.Meanwhile, in a large bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup water.
4.Whisk the hot milk mixture GRADUALLY with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you put them back on heat.
5.Pour the egg/milk mixture back into the saucepan. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
6.Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you're using it) then refrigerate until cool
7.To Assemble:Butter a 9-inch spring form pan, and line the bottom with parchment paper. Take out the brioche dough from the refrigerator, press it into the prepared pan evenly, cover and let it proof for one hour and a half.
8.Preheat your oven and start making the almond honey topping: melt the butter and honey in a saucepan, and then add the slivered almonds, stir to combine and then spread this mixture over the brioche dough. Bake the brioche for 20-25 minutes or till a skewer inserted into the middle comes out clean.Remove brioche from the pan and place it on a wire rack to cool. After it cools, split it in half horizontally, and section the TOP half into 8 equal slices, this will make it easier to cut the cake later. Spread the cooled pastry cream onto the bottom half and put the top back on. Refrigerate this cake for an hour, then serve and enjoy.
Use weight measurements for the dough to get more accurate results.