Make the Brioche:

• Heat milk with half the sugar until lukewarm. Remove from heat and sprinkle yeast on top. Let rest for 10 minutes.

• Mix the yeast mixture, egg, bread flour, remaining sugar, and salt in a stand mixer. Knead for 10 minutes until smooth.

• Gradually add butter, kneading until dough is elastic and shiny.

• Cover and let rise for 1-2 hours, then refrigerate for 8-24 hours.

Bake the Brioche:

• Preheat oven to 180°C (356°F) and grease a 9-inch springform pan.

• Roll dough to fit the pan. Let proof for 1-2 hours.

• Prepare almond topping: melt sugar, honey, butter, and salt in a saucepan, then add almond flakes. Cool.

• Once the dough is proofed, spread the almond topping and bake for 45 minutes, covering after 25 minutes if it browns too much.

Make the Pastry Cream:

• Whisk egg yolks and sugar until fluffy, then mix in cornstarch, flour, and vanilla.

• Heat milk until it simmers, then pour over the egg mixture, whisking constantly.

• Return to pan, cook until thickened, about 1 minute after boiling. Stir in butter and let cool.

Assemble the Cake:

• Once the cake cools, slice horizontally and fill with pastry cream. Place top layer over.

• Dust with powdered sugar before serving.