Add <quantity>2</quantity> eggs and <quantity>35<unit>g</unit></quantity> of milk to a stand mixer bowl

Add <quantity>245<unit>g</unit></quantity> of high gluten wheat flour and <quantity>25<unit>g</unit></quantity> of sugar

Add <quantity>3<unit>g</unit></quantity> of salt and <quantity>3<unit>g</unit></quantity> of dry yeast

Fit the mixer with the hook attachment and mix on low speed to form a smooth dough. Scrape the sides of the bowl from time to time to ensure all the ingredients are evenly incorporated

Increase the speed and knead for 5-10m until the dough is smooth and strong

Add <quantity>70<unit>g</unit></quantity> of butter and knead until it is completely incorporated and the dough is elastic

Transfer the dough to a countertop and shape into a ball

Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and rise

Add <quantity>100<unit>g</unit></quantity> of all-purpose flour and <quantity>100<unit>g</unit></quantity> of sugar to a medium bowl

Add <quantity>50<unit>g</unit></quantity> of butter and mix with the tip of your fingers to obtain a wet sand texture

Add lemon zest and cinnamon powder to taste

Mix to combine. The sweet crumble is ready

Cut <quantity>1</quantity> vanilla bean in half lenghwise and scrape off the seeds. Keep both the pod and the seeds

Add the vanilla seeds and pod to a medium pot and add <quantity>500<unit>ml</unit></quantity> of milk

Add <quantity>50<unit>g</unit></quantity> of sugar and whisk to dissolve. Bring the mixture to a boil over low heat

Beat <quantity>6</quantity> egg yolks in a medium bowl

Add <quantity>50<unit>g</unit></quantity> of sugar and whisk to combine

Add <quantity>30<unit>g</unit></quantity> of cornstarch and whisk to combine

Once the milk mixture has boiled, remove the vanilla pod

Carefully add a bit of the boiled milk into the yolk mixture, whisking constantly

Transfer the mixture back into the pot with the rest of the milk, whisking to combine

Whisk it over medium-low heat until the foam disappears and the mixture starts to thicken. Turn the heat to low and whisk for 3m to obtain a thick cream

Turn off the heat and add <quantity>12<unit>g</unit></quantity> of cold butter. Whisk well to melt the butter and combine

Transfer it to a bowl

Cover it with cling film, pressing it against the surface, and refrigerate to cool down completely

Once cooled, whisk the cream again until smooth. The pastry cream is ready

Unwrap the dough. The brioche dough is ready

Divide the dough in <quantity>100<unit>g</unit></quantity> pieces

Flatten the pieces with the palm of your hand and fold it into itself to form a ball

Roll each piece into a tight ball

Place the balls far apart in a tray lined with parchment paper

Place in the oven with the light on and a bowl of hot water until doubled in size. The dough should be fluffy and airy, and when you poke it with your finger, you should feel little resistance on the surface

Coat your fingers with flour and press down on the middle of the bun, making a hole right in the center

Mix <quantity>1</quantity> egg with <quantity>2<unit>tbsp</unit></quantity> of milk and whisk it well. Use a brush to coat the edges of the buns with the egg wash

Preheat the oven at <temperature>225<unit>°C</unit></temperature>

Fill it with about <quantity>1<unit>tbsp</unit></quantity> of pastry cream

Spread <quantity>1<unit>cup</unit></quantity> of blueberries and Sweet Crumble to taste on top of each brioche

Bake it for 12-15m until the edges and bottom are golden brown. The blueberry & cream brioche is ready

Enjoy this comfy treat!