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1
The day before you plan to make the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook.
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2
Dissolve the yeast in the water.
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3
With the mixer running at low speed, add the yeast mixture to the flour mixture.
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4
Add the eggs and mix well.
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5
Add the butter and mix at medium speed until smooth, about 10 minutes.
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6
Transfer to a bowl and cover tightly with plastic wrap.
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7
Refrigerate overnight.
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8
The next day, turn the dough out onto a floured work surface.
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9
Roll dough into a 9 by 13-inch rectangle, about 1/2-inch thick.
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10
Place on a sheet pan.
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11
Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
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12
Preheat the oven to 350 degrees.
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13
Remove the plastic wrap from the brioche dough and sprinkle with the remaining 2 tablespoons sugar.
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14
Bake until golden brown, 15 to 20 minutes.
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15
After 10 minutes, rotate the pan to ensure even cooking.
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16
When baked, immediately remove to a wire rack and let cool to room temperature.
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17
Vanilla Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
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18
Immediately turn off the heat and set aside to infuse for 10 minutes.
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19
In a bowl, whisk the egg yolks and sugar until light and fluffy.
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20
Add the cornstarch and whisk vigorously until no lumps remain.
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21
Whisk in 1/4 cup of the hot milk mixture until incorporated.
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22
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
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23
Pour the mixture through a strainer back into the saucepan.
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24
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
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25
Remove from the heat and stir in the butter.
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26
Let cool slightly.
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27
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
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28
Chill at least 2 hours or until ready to serve.
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29
(The custard can be made up to 48 hours in advance.)
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30
With a serrated knife, slice the sheet of brioche in half lengthwise.
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31
Spread the bottom and top generously with custard.
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32
Place washed and dried rose petals over the custard, covering the surface entirely.
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33
Place the top brioche on and press lightly.
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34
With a serrated knife, cut into finger sandwiches, discarding the edges.
