Place all the ingredients in the bowl of a mixer fitted with a dough hook. Knead on the lowest speed for 3 minutes, 
then on medium speed for 8 minutes. 
Once the dough starts to take on air, take it out and leave to it to prove for 1 hour at room temperature 
(approx. 70°F or 22°C).
Divide the brioche and shape it into individual pieces. 
Leave to rise at a temperature of 80°F (27°C) and 75% humidity.

Bring the milk to a boil. Mix the eggs with the sugar and cornstarch. Make a pastry cream and emulsify it with 
the OPALYS 33% chocolate. Blend and set aside in the refrigerator. 
Whip the cream until stiff and fold it into the slightly loosened pastry cream. Store it in a piping bag in the refrigerator.

Heat the eggs with the first portion of sugar and the vanilla paste to 120°F (50°C) in a bain-marie.
Place in a mixer bowl and beat at medium speed.
Whip the egg whites with the second portion of sugar. 
Once the mixtures have risen, gently fold them together with a spatula.
Add the sifted flour.
Melt the butter with the milk and gently stir it into the mixture.

Make the brioche dough. Cut into 90g portions and shape them. Leave to rest in the refrigerator. Make the diplomat cream and set aside in the refrigerator. 
Make the almond sponge, spread it out onto a silicone-coated baking mat and bake at 375°F (190°C) for 9 to 10 minutes. Once it has cooled, blend in a food processor and 
set aside in a container. Roll out the buns lengthwise, place two GIANDUJA-STYLE STICKS on top and shape into ovals. Leave to stand for 1 hour at 80°F (27°C). Bake at 
330°F (165°C) for 12 minutes. Cut the oval in half and fill with 20g of diplomat cream using a piping bag without a nozzle. Use a palette knife to cover the outside with cream. 
Roll in sponge cake powder.