First of all, prepare the cream, so as to allow it to cool completely, with plastic wrap in contact: whip the egg yolks with the sugar, add the cornstarch and flavorings and finally the milk.
Cook over medium-low heat, stirring constantly, until it thickens.
Let rise in a warm place for 1-2 hours or until doubled.
Take 2 strips at a time, weave them together, close them in a circle, sealing the edges, then turn one half on itself to create an 8.
Continue like this with the other strips, gradually place your 8 on the baking sheet lined with parchment paper.
let it rise for about half an hour, then stuff the 2 holes of each 8 with a sprig of cream, using a pastry bag.
Finally, bake for about 18-20 minutes until golden brown in a preheated static oven at 180 ° C.
The brioches intertwined with the cream are ready: let them cool completely before moving them from the pan and serving.
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