Brioche with pastry cream

Bake for 25 minutes or until golden and the filling is set. Cool completely, or serve slightly warm. Enjoy!

For the dough:
_ 400 gr of flour
_ 80 gr of sugar
_ 100 ml of oil
_ 200 ml of milk
_ 7 gr of vanilla
_ 1/2 tsp salt
_ 1 tbsp of baker’s yeast
Mix the flour, vanilla sugar, sugar, salt and oil
Incorporate the milk and yeast, and knead until you obtain a smooth and homogeneous dough.

Cover with cling film and leave to double in volume.
Degas the dough and form 60g balls, then place them on a baking tray covered with baking paper
For the cream:

_ 1/2 liter of milk
_ 3 tbsp of pastry cream powder
_ 3 tbsp sugar
_ 7 gr of vanilla
_ Tbsp of butter
Prepare the cream:
in a saucepan put milk, pastry cream powder and sugar stir until you obtain a homogeneous and smooth cream remove from the heat, add the vanilla and the butter Mix and leave for 5 min.
For the balls, you have to flatten the center using a cup (oiled so that it doesn’t stick) and garnish with pastry cream
Leave to rise
Preheat the oven to 180 C and brush the surface with the egg yolk mixture, a teaspoon of instant coffee and 3 drops of vinegar. Bake for about 20 minutes or until the surface is golden brown (monitor the cooking).