Brioche and strawberry sandwich

Whisk the yeast and the warm milk together and add the salt. Beat in the flour and 5 of the eggs.

Melt the butter in a saucepan and stir in the sugar. Add it slowly to the yeast mixture and mix to form a dough.

Transfer the dough to an oiled bowl, cover with a cloth and leave in a warm place to prove until doubled in size, about 2 hours. Remove it from the bowl, knock it back and return to the bowl. Place in the fridge overnight.

Preheat the oven to 230°C. Lightly grease a loaf tin and spoon in the dough. Beat the remaining egg and brush it over the top. Bake for 45 minutes. If it browns too much, cover with foil and continue baking. Cool completely and slice.

Place the strawberries in a bowl and pour the orange juice over. Leave to macerate for 1 hour.

Whisk the mascarpone and icing sugar together.

Place a brioche slice on a serving plate, spread with the mascarpone mixture and scatter with strawberries. Top with another slice of brioche and serve.