Combine ingredients: In a mixing bowl, add bread flour, instant dry yeast, sugar, fine sea salt, and whole milk. Mix until everything is well blended to form your dough base.

Add wet ingredients: Incorporate the beaten eggs and room temperature unsalted butter into the dough mixture. Knead until the dough is smooth and elastic, about 5-7 minutes by hand or 2-3 minutes in a stand mixer.

Let rise: Cover the dough and let it rise in a warm place until it doubles in size, which should take about 1 hour.

Prepare almond cream: In a bowl, mix almond flour, sea salt, vanilla bean seeds, and orange zest together. Then, beat in room temperature unsalted butter and powdered sugar until creamy and well combined.

Preheat oven: Set your oven to preheat at 375°F (190°C).

Shape the dough: Roll out the risen dough on a floured surface and cut it into equal pieces. Fill each piece with a dollop of the almond cream and a few quartered strawberries.

Form brioches: Gently shape the pieces into brioches and arrange them on a baking sheet lined with parchment paper.

Brush and sprinkle: Brush the tops with an egg wash mixed with a little vanilla extract, and generously sprinkle with pearl sugar.

Bake: Place the baking sheet in your preheated oven and bake for about 28 minutes.