Meteorites

Put the sourdough starter, yeast, fl our, sugar, salt, thick crème fraiche and eggs in the bowl of a stand mixer. Use a dough hook to knead the mixture for 3 minutes at low speed, then on a slightly higher speed for 5 minutes.
Gradually add in the sugar, followed by the butter. Finish off by adding the vanilla extract and rum.
Stop mixing the dough when it is 75°F (24°C). Leave it to rise for 2 hours.
Knock it back and leave it at 40°F (4°C) for 12 hours.

Mix the flour, cold milk and yeast using the paddle attachment of a stand mixer. Leave to rise at room temperature for 3 hours.

Combine all the ingredients together.

Mix the brown sugar, almond fl our, fl our, butter and salt using the paddle attachment in a stand  mixer until it forms into small balls.
Spread the streusel out evenly on a silicone-coated baking mat.
Bake at 320°F (160°C).

Make the almond macaroon and the almond crumble mix and bake the latter at 300°F (150°C) for 10 minutes. Shape the dough into twelve 60g brioches.
Roll the brioches into balls and place them in a 7.7cm diameter, 2cm-deep micro-perforated flexible mold (ref. Demarle SF1675).
Leave to rise at 80°F (27°C) for 3 hours.
Leave at 40°F (4°C) for 10 nminutes.
Use a piping bag (with no nozzle) to pipe 10g of almond macaroon all over the brioche and sprinkle on 12g of almond crumble.
Bake at 355°F (180°C) for 10 minutes.
Leave to cool and sprinkle on some icing sugar or snow sugar.