would result in a liquid mixture that runs down the sides of the brioche as the brioche rises The mixture would also be too soft and chewy, and stick to your teeth In pastry nothing should stay stuck to your teeth INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Brioche dough | ½ batch (make the entire recipe and freeze half the dough) | ẵ batch (make the entire recipe and freeze half the dough) PASTRY CREAM Whole milk (3.5% fat) | 175 grams | Scant ắ cup Heavy cream (35% fat) | 18 grams | 4 teaspoons Butter (French style, 82% fat) | 30 grams | 1 ounce Granulated sugar | 18 grams | 18 grams Vanilla bean, split and scraped | 1 bean | 1 bean Cornstarch | 11 grams | 1 tablespoon plus 1 teaspoon All-purpose flour | 6 grams | 2 teaspoons Granulated sugar | 18 grams | 2 tablespoons plus scant 2 teaspoons Egg yolks | 36 grams | 2 yolks Heavy cream (35% fat), for whipping | 42 grams | 3 tablespoons plus 1 teaspoon Melted butter, for the pan | As needed | As needed ... OR OUNCE WEIGHT Brioche dough | ½ batch (make the entire recipe and freeze half the dough) | ½ batch (make the entire recipe and freeze half the dough) PASTRY CREAM Whole milk (3.5% fat) | 175 grams |... Whole milk (3.5% fat) | 175 grams | Scant ¾ cup Heavy cream (35% fat) | 18 grams | 4 teaspoons Butter (French style, 82% fat) | 30 grams | 1 ounce Granulated sugar | 18 grams | 18 grams Vanilla bean, split... Heavy cream (35% fat), for whipping | 42 grams | 3 tablespoons plus 1 teaspoon Melted butter, for the pan | As needed | As needed