step 1
Make the pastry cream: In a saucepan, heat Whole Milk (1 1/2 cups) and the Heavy Cream (3/4 cup) until small bubbles form around the edge (do not boil).
step 2
In a bowl, whisk together Corn Starch (1/2 cup), Granulated Sugar (1/2 cup), Vanilla Extract (1 tsp), and Free-Range Golden Yolk Eggs (2) until smooth.
step 3
Slowly whisk warm milk mixture into the egg mixture, then return to the saucepan.
step 4
Cook over medium heat, whisking constantly, until mixture thickens and boils.
step 5
Remove from heat, strain to remove any lumps, and stir in Unsalted Butter (4 Tbsp). Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill until cold.
step 6
Make the brioche dough: Heat the Whole Milk (1/2 cup) to 100°F and stir in Granulated Sugar (2 Tbsp) and Active Dry Yeast (1 packet). Let it sit for 10 minutes until foamy.
step 7
Whisk the Eggs (4) into the yeast mixture.
step 8
In the bowl of a stand mixer fitted with a paddle attachment, combine All-Purpose Flour (3 1/2 cups), Granulated Sugar (1 Tbsp), Honey (2 Tbsp), and Kosher Salt (2 tsp).
step 9
Add the yeast/egg mixture to the flour and mix with a fork until it starts coming together.
step 10
Knead on low to medium-low speed until the dough is smooth and elastic for about 6-8 minutes.
step 11
Gradually add Unsalted Butter (1 cup) chunks while mixing, ensuring the dough remains smooth. About 8-10 minutes.
step 12
Transfer dough to a buttered bowl, cover, and let it rise until doubled in size, about 50-90 minutes.
step 13
Make the honey-almond topping: In a saucepan over medium-high heat, melt Unsalted Butter (4 Tbsp) with Honey (2 Tbsp), Granulated Sugar (4 Tbsp), and Heavy Cream (4 Tbsp) until bubbling; slightly thicken about 2 minutes.
step 14
Stir in Sliced Almonds (1 cup) and allow the mixture to cool slightly for about 10 minutes.
step 15
Preheat the oven to 350°F. Butter the bottom and sides of a 11” spring-form pan.
step 16
Shape dough into a ball and arrange it, smooth side up, in the center of the pan. Flatten the ball gently with your palm until it covers the bottom of the pan.
step 17
Top dough with the honey-almond mixture. Cover with plastic wrap and let rise again for 30-50 minutes until it fills out the pan.
step 18
Bake for 45 minutes until golden brown. Cool in the pan for 20 minutes, then loosen edges with a knife and transfer to a rack to cool completely.
step 19
To assemble: Slice cake horizontally.Whip the Heavy Cream (4 Tbsp). Once pastry cream is cold, fold whipped cream into it until smooth and well combined.
step 20
Spread lightened pastry cream over the bottom layer and place the top on and let chill together before serving.
