Pan brioche flowers with cream and sour cherries

In a bowl, mix the milk, refreshed sourdough starter, Manitoba flour, sugar, a pinch of salt, butter, vanillin, and the egg until a dough forms.

Let the dough rise until doubled in volume.

After rising, shape the dough as shown in the reel to form the flowers.

Brush the flowers with milk or with a mixture of half milk and half egg yolk.

Bake in a preheated oven at 180°C for about 20 minutes.

Once baked, fill the flowers with pastry cream and Fabbri sour cherries.