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1
At least 1 day before you plan to serve the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook, and mix.
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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
Do not skimp on the mixing time; this is how the dough gets kneaded.
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7
Place the dough in a deep container, cover tightly with plastic wrap, and then refrigerate overnight.
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8
The next day, turn the dough out onto a floured work surface.
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9
Flour your rolling pin and roll the dough into a 12-inch circle, about 1/2-inch thick.
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10
Transfer to an ungreased cookie sheet.
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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
Meanwhile, make the custard by combining the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat.
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13
Immediately turn off the heat and set aside to infuse for 10 minutes.
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14
Whisk the egg yolks and granulated sugar together until light and fluffy.
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15
Add the cornstarch and whisk vigorously until no lumps remain.
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16
Whisk in 1/4 cup of the hot milk mixture until incorporated.
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17
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
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18
Pour the mixture through a strainer back into the saucepan.
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19
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
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20
Remove from the heat and stir in the butter.
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21
Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
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22
Chill at least 2 hours or until ready to use.
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23
(The custard can be made up to 2 days in advance and kept refrigerated.)
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24
Preheat the oven to 350 degrees F. Remove the plastic wrap from the dough and sprinkle with the remaining 2 tablespoons sugar.
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25
Bake until golden brown, 15 to 20 minutes.
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26
After 10 minutes, rotate the pan to ensure even cooking.
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27
When baked, immediately remove to a wire rack and let cool to room temperature.
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28
Not more than 2 hours before serving, use a serrated knife to slice the round of brioche horizontally in half.
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29
Spread the bottom generously with the custard.
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30
Place the top brioche on and press lightly.
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31
Using a heavy, large serrated knife, cut into wedges, and serve topped with powdered sugar.
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32
Serve within 2 hours.
