Individual Strawberry Tropézienne Brioche

1.In a large bowl, whisk together the gluten-free flour, yeast, coconut sugar, and salt. Add the warm almond milk, eggs, and melted coconut oil, mixing until a smooth, sticky dough forms.

2.Divide the dough into 4 equal portions and shape into smooth rounds. Place on a parchment-lined baking sheet, cover with a damp cloth, and let rise in a warm spot for 60 minutes until doubled in size.

3.Preheat the oven to 180°C. Bake the brioche buns for 15-20 minutes until golden brown, then let them cool completely on a wire rack.

4.To make the cream, heat almond milk and vanilla in a saucepan until simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Gradually temper the hot milk into the egg mixture, then return to the pan and cook over medium heat, whisking constantly until thickened. Chill the cream in the refrigerator until set.

5.Slice the cooled brioche buns horizontally. Pipe or spread a generous layer of the chilled pastry cream onto the bottom halves.

6.Arrange the fresh strawberry slices over the cream and place the top halves of the brioche back on to complete the individual Tropéziennes.