Vanilla Custard Brioche Buns

Sweet starter

Combine water and yeast.

Add flour and sugar, knead until firm and homogeneous.

Cover and proof 30 minutes.

Vanilla custard

Pour the milk in a saucepan with the vanilla cut in half.

Boil and remove immediately from the heat. Set aside for 15 minutes.

Whisk the egg yolk and sugar until white.

Add the flour and combine

Remove the vanilla from the milk. Pour half of the milk on your mixture and mix. Pour the other half, mix again.

Pour the whole mixture in your saucepan and heat whilst stirring until thick.

Pour in a piping bag and set aside in your fridge.

Brioche

Knead all ingredients except butter until the dough is strong and fairly elastic.

Add the butter cut in cubes and knead until window-pane stage.

Cover and proof until double.

Divide the dough into 8 equal portions and shape into balls.

Place on a baking mat with enough space between each other.

Cover and proof for 45 minutes.

Garnish

Preheat your oven at 180 C / 355 F degrees.

Oil the base of a small cup and press the center of the ball to make a hollow. Brush the surface of the buns with egg wash.

Pipe vanilla custard in each hollow.

Add blueberries on half of the buns, chocolate chips on the others.

Cook for 18 minutes.