Brioche is incredibly delicious buns, cooked from a dough with the addition of oil. Dough and chocolate are often added to the dough. In France, where they come from, ice-cream and marmalade were served with these rolls. Now we will tell you how to prepare the tenderest brioches with a custard . It will be an excellent addition to tea, coffee or hot chocolate!
Brioche brioche with patissier cream
Ingredients:
For the test:
- flour - 0,5 kg;
- Butter - 60 g;
- sugar - 60 g;
- milk - 250 ml;
- eggs - 1 piece;
- fresh yeast - 20 g;
- salt - pinch.
For cream:
- yolks - 3 pieces;
- milk - 250 g;
- sugar - 50 g;
- starch - 20 g;
- sugar vanilla - 1 sachet.
Preparation
Sift flour, add sugar, yeast and mix. Then pour in warm milk, softened butter, egg and salt. We knead the dough well. It is very convenient to do this in a food processor. Mix for about 20 minutes. After that, leave it for about an hour to come in a warm place. During this time it should increase in volume approximately in 2 times.
While the dough is suitable, we will take care of the cream: 2 yolks rub with sugar, vanilla sugar and starch, add 2 tablespoons of milk and mix. The rest of the milk is boiling. With a thin trickle, pour it into the egg mixture, stirring constantly with a whisk. And continue to lightly beat for another 2 minutes, so that the cream thickens. Then cover it with food film and leave to cool.
The working surface is sprinkled with flour, we spread the dough and from above lightly we rub with flour. We roll it into a 40x30 cm layer. Lubricate the dough with cream. On request, you can still tidy bits of chocolate. Accurately roll the dough into a roll and cut into pieces. Deep round form is well lubricated with butter, we lay out the workpieces, leaving a little space between them, since they will still rise. Leave the minutes for 40 to come up, and then grease the top with whipped egg yolk and send it to the oven. At a temperature of 180 degrees, cook buns with custard 45 minutes.
Brioche pastry with custard
Ingredients:
- flour - 800 g;
- sugar - 150 g;
- milk - 300 ml;
- eggs - 1 piece;
- fresh yeast - 25 g;
- butter - 50 g;
- Vanilla sugar - 1 sachet.
For cream:
- Milk - 0.5 liters;
- eggs - 1 piece;
- sugar - 150 g;
- flour - 4 tbsp. spoons;
- Vanillin - to taste;
- powdered sugar for sprinkling.
Preparation
Yeast is mixed with 150 ml of warm milk and a tablespoon of sugar. In the bowl of the food processor we sift the flour, add the rest of the sugar, milk, vanilla sugar and yeast mixture. Turn on the kneading mode at slow speed. We add eggs, when they completely interfere, we introduce a softened butter. After that, increase the speed of kneading and knead for about 15 minutes. Then cover it with a film and leave it for 1 hour to go.
Cooking cream: 350 grams of milk is brought to almost boiling. We beat the egg, add flour and the remaining milk and it's good
Approached the dough spread on the table and divide it into 36 parts. Each part is rolled into a flat cake, in the middle of which we put 2 teaspoons of cream. The edges are lifted up and tied, leaving a very small hole. In silicone molds, we insert paper inserts and place our workpieces with a hole in the top. Leave the minutes for 30. And then bake briochetes with cream at 170 degrees 25-30 minutes until golden brown.