Tropézienne

03 — Method

1. With the dough hook, combine the flour, crumbled yeast, sugar and salt (keep the salt away from the yeast), then add the eggs and warm milk.
2. Knead 10 minutes until smooth and elastic, then knead in the softened butter for 5 minutes.
3. Cover with a towel and let rise 1 hour 30 in a warm place until doubled.
4. Punch down the dough, shape it into a smooth ball and place it in the buttered pan.
5. Let rise again 1 hour, then brush with egg yolk and sprinkle generously with pearl sugar.
6. Bake 25 minutes at 180°C (350°F) convection until golden, then unmold onto a rack to cool.
7. Slice the brioche in half horizontally with a serrated knife, pipe the mousseline cream onto the base and replace the top.