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Search results for 4 ripe stoned fruit, halved and destoned, to assemble

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Search results for 250 g of plain flour, for the brioche

Search results for 1 tsp of fine salt, for the brioche

Search results for 30 g of caster sugar, for the brioche, plus 60g for the crème pâtissière

Search results for 7 g of dried yeast (fast-action/quick yeast), for the brioche

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Search results for 3 eggs, for the brioche, plus 3 yolks for the crème pâtissière and 1 egg for brushing

Search results for 180 g of unsalted butter, softened (for the brioche)

Search results for 1 cup of oil, for greasing (for the brioche)

Search results for 250 ml of whole milk, for the crème pâtissière

Search results for 0.5 tsp of vanilla bean paste or ½ vanilla pod, split in half and scraped (for the crème pâtissière)

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Search results for 20 g of cornflour, for the crème pâtissière

Search results for 2 tbsp of demerara sugar, to assemble

Search results for 0.5 bunch basil, leaves only, half torn (to assemble)

Search results for 1 cup of icing sugar, to dust