Rose water & Red Prickly Pear brioche

In the mixer bowl, using the hook, blend the fl our, milk, yeast, salt, sugar and eggs.
Knead until the dough falls away from the sides of the bowl.
Add the butter in small pieces and the rose water, then knead again until the dough is smooth and falls away from the sides of the bowl.
Leave the dough to rest for 30 minutes at room temperature, then put it in the fridge for at least 1 hour.
Cut the whole brioche into 20 g pieces and shape into balls.
Grease 10 cm diameter round molds.
Place 5 brioche balls in each mold and let them rise.
Sprinkle each brioche with the vanilla sugar mix.
Bake in an oven at 160°C until golden.

In a pan, heat the red prickly pear puree.
In a mixing bowl, mix the yolks with the eggs, sugar and cornfl our.
Pour a little of the hot liquid over the previous mix to dilute it.
Put everything in the pan and boil for 2 minutes.
Remove from the heat, add the butter and mix with a hand blender.
Keep in the fridge for the assembly.

In a mixing bowl, mix all the ingredients together.
Set aside for the brioche decoration.