Brioche Filled with Pastry Cream and Walnuts

In a bowl, combine the flour, salt, and sugar. Mix and make a well in the center. Add the crumbled yeast and lightly beaten eggs into the well.

Begin forming the dough by gradually incorporating the ingredients from the center into the flour. Slowly add the milk mixed with the vanilla essence, stirring with a wooden spoon.

Finally, add the softened butter and continue kneading until you achieve a dough that pulls away from the sides of the bowl. Transfer the dough to a floured surface and knead for a few minutes until it becomes soft and smooth.

Place the dough ball in a clean bowl, cover it with plastic wrap or a kitchen towel, and let it rise until it doubles in size.

Remove the dough from the bowl and roll it out into a rectangular shape. Spread the pastry cream over the surface and sprinkle with chopped walnuts.

Roll the dough and cut it into several portions. Place the portions in a cake mold lined with parchment paper brushed with butter and lightly dusted with flour. Cover the preparation and let it rise again until it doubles in size.

Bake in a preheated oven at 200°C (390°F) for 10 minutes, then lower the temperature to 170°C (340°F) to allow the brioche to brown on the surface and cook through while remaining fluffy inside.