For the brioche

1. In the bowl of a stand mixer fitted with the dough hook, mix flour, yeast, sugar and salt to evenly combine.  Add the eggs and milk.  Mix on medium speed for about 5 minutes.  Using a spatula or dough scraper, scrape the dough from the sides and bottom of the bowl.  If the dough feels sticky add about 1 teaspoon of flour.  Continue mixing for another 5 minutes and repeat process 2 more times.  Add enough flour so that dough is still slightly sticky to the touch.  It is ok for some of the dough to still be sticking to the sides of the bowl.
2. With the mixer on low, add half of the butter and mix until incorporated, about 3-4 minutes.  Scrape down the sides and bottom of the bowl and add the remaining butter.  Mix on medium speed for about 5 minutes or until butter is completely incorporated and the dough is elastic and shiny.
3. In a medium bowl, lightly sprinkle some flour and add the dough.  Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about 1-2 hours or until dough doubles in size.  On a lightly floured surface press out the gases of the dough.  Stretch and fold the left side of the dough over to the center as well as the right side over to the center. Repeat process with the top and bottom portions of the dough. Place seam side down in a lightly floured bowl, cover, and refrigerate overnight to ferment.

For the almond cream

1. Sift together the almond flour, sugar, flour, cornstarch and salt.  Set aside.
2. In the bowl of a stand mixer fitted with the paddle, mix butter for 1 minute.  Add vanilla and almond extracts and mix until incorporated.  Scrape the sides and bottom of the bowl.  Add almond flour mixture and mix on medium speed for 1 minutes.  Gradually add the egg and continue to mix on medium speed until it is incorporated, about 2 minutes.

For the strawberries and rhubarb

1. In a medium mixing bowl, combine strawberries, rhubarb and sugar until well mixed.  Set aside.

To assemble

1. Remove the  dough from the refrigerator and turn onto a lightly floured surface.  Divide dough into about 85 gram each.  Roll each piece of dough into a ball.  Place on a silpat or parchment paper lined baking sheet and cover loosely with plastic wrap.  Set aside and allow to proof for 1 hour.
2. Preheat oven to 400°F (204°C).
3. Once the dough has proofed, brush the brioche rolls with the egg wash and sprinkle with course sugar.  Using wet fingers, create a well in the center of each brioche roll.  Fill the well with the almond cream and top generously with strawberries and rhubarb.  Sprinkle fruit with coarse sugar.
4. Bake for 25-28 minutes or until rolls are golden brown.  Allow to cool before serving.