Sift the flour on the work surface and make a well in the center. Crumble the yeast into it and mix with 3-4 tablespoons lukewarm water. Add the butter in flakes into the flour, and sprinkle the sugar and salt into the flour. Break the eggs in the center. Knead all the ingredients into a smooth dough. If necessary, add a little water or flour to achieve the desired consistency. Cover the dough and let rise for about 20 minutes.
Knead the dough again on a floured surface and let rise covered for a further 20 minutes.
Shape the dough into a roll and cut into about 20 pieces. Shape each piece into ball and place on a baking tray lined with baking paper. Make light crisscross cut over each ball and leave covered for a further 20 minutes.
Beat the yolks with the cream, whisk and brush the brioches with it. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 20 minutes (check with toothpick). Remove the brioches from the oven and from the baking tray, and let cool.