Tropezian pie revisited

Ingredients:

For the brioche:

250 g flour

10 g fresh yeast

3 eggs

125 g butter

50 g sugar

1 pinch of salt

2 tablespoons milk

Pearl sugar for decoration

For the mousseline cream:

500 ml milk

4 egg yolks

100 g sugar

50 g flour

200 g butter

1 vanilla bean

1 tablespoon orange blossom

For the decoration:

Icing sugar

Red fruits (optional)

Instructions:

Brioche: Mix the yeast with the warm milk and a little sugar. Add the flour, the rest of the sugar, the eggs, and the salt. Knead in the soft butter. Let it rest until the dough doubles in size. Form a ball, place it in a mold, sprinkle with pearl sugar, and bake at 180°C for 20-25 minutes.

Mousseline cream: Heat the milk with the split vanilla bean. Whisk the egg yolks with the sugar, then add the flour. Pour the hot milk over the mixture, return to the heat, then thicken. Let cool, then stir in the soft butter and orange blossom water.

Assembly: Cut the brioche in half, fill generously with mousseline cream, then replace the top. Sprinkle with icing sugar and garnish with berries if desired.