BRIOCHE INGREDIENTS:
450 gm – Wheat flour
100 gm – Unsalted Butter
25 gm – Fresh yeast
50 gm – Blond cane sugar
2 Nos- Eggs
250 ml – Milk
1 Tsp – Salt
1 Nos- Egg yolk
50 ml – Rum
1 Tbsp- Ground Cinnamon
Icing sugar for decor
BRIOCHE PREPARATION:
- Mix the yeast in 2 tablespoons of lukewarm water, leave to stand for 15 minutes.
- Pour the flour, eggs, milk, rum, sugar and salt into the robot bowl. Knead everything for 10 minutes with the kneader, speed 4.
- Add 100 g cold butter cut into small pieces and knead again for 20 minutes on speed 4.
- Cover and let grow for 1 hour at 30 °. Degas and reserve at least 4 hours in the refrigerator.
CUSTARD INGREDIENTS:
80 grms – Caster Sugar
20 grms – Cornstarch
250 ml – Full Fat Milk
3 Nos – Egg Yolks
a vanilla pod
CUSTARD PREPARATION:
- During the first raising of the brioche, pour the milk in a saucepan, add the seeds of the vanilla pod. Heat for 5 minutes, stop just before boiling.
- Whisk the egg yolks with the sugar and starch. Add the boiling milk, mix and then cook the cream in the saucepan until it becomes thick.
- Pour into a bowl, film on contact and refrigerate.
Cooking Chef tip: if you don’t use the food processor to raise the brioche dough, you can make the pastry cream inside. To do this, follow the steps in the recipe book supplied with the robot.
ALMOND CREAM INGREDIENTS:
70 grms – Almond Paste
60 grms – Blond Cane Sugar
70 grms – Unsalted Butter
- Mix all the ingredients to obtain the almond cream, keep cool.
INSTALLATION OF THE BRIOCHE:
- Degas again and then spread the dough into a 30 cm x 40 cm rectangle.
- Spread the almond cream and then the pastry cream on the dough.
- Sprinkle with cinnamon then roll the dough very tight. This produces a sausage to be placed on a baking sheet covered with parchment paper. Incise the sausage 16 times regularly without cutting the bottom.
- Shift the first slice to the right without cutting the brioche, then the next slice to the left. Continue until the end.
- Let stand for 40 minutes, then brown with egg yolk.
- Preheat the oven to 200 ° C, put in the oven for 25 minutes of cooking. Let cool on a wire rack and before tasting sprinkle with icing sugar.
