Steps

• Dissolve the yeast in the milk, pour the flour into the bowl of the stand mixer, add the milk, oil, butter, and sugar, start the machine, add the egg and let it knead.

• If necessary, add a bit of milk; the dough should be soft, not sticky and mushy.

• Take the dough and let it rise in a bowl covered with plastic wrap and a kitchen towel for 2 hours.

• After the time has passed, divide the dough, take 10 pieces, make balls and place them on a baking sheet lined with parchment paper, let them rest for 1 hour.

• When risen, preheat the oven to 350°F, mix an egg yolk with a bit of milk, brush the brioche, bake and cook for about 10 minutes, then remove from the oven and let cool.

• Prepare the cream; put half of the milk in a saucepan with the vanilla and bring it almost to a boil; pour the other half of the milk, sugar, and cornstarch in another saucepan.

• When the milk is heated, pour it slowly into the other pot, always mixing with a hand whisk.

• Transfer the pot to the stove on low heat, and keep stirring with the hand whisk until it thickens, about 20 minutes.

• Place the cream in a container, cover it with plastic wrap in contact and store it in the fridge.

• Whip the cream with the ricotta, add the milk cream and pistachio paste, fold gently.

• Fill a piping bag and stuff the brioche by piercing from underneath.

• Sprinkle with vanilla icing sugar.

  Bon appétit

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