Caramel-Pistachio Raspberry Cake made with Brioche

In a saucepan, bring the milk to a boil with 20 g of sugar.

In a bowl, whisk the egg yolks with the remaining sugar and cornstarch.

Pour some of the hot milk into the mixture and whisk quickly.

Pour the contents of the bowl into the saucepan and heat over low heat, whisking continuously. As soon as the mixture thickens, cook for one minute, then transfer to a bowl.

Incorporate the pistachio paste and 50 g of butter, then, when the cream is smooth, cover with plastic wrap and place in the refrigerator until completely cool.

Once the mixture has completely cooled, place the pastry cream in a bowl of a mixer fitted with a whisk and gradually incorporate the softened butter.

Lightly toast the slices of caramel brioche in the toaster.

Cut in half, then let cool. Using a piping bag fitted with a nozzle, pipe the mousseline cream onto the brioche.

To finish, sprinkle with raspberries and crushed pistachios. Repeat the process to create a second layer.