Brioches with pastry cream



 450 g flour, sifted

 1 case of dry baker's yeast

 1 tsp of baking powder

 The zest of a lemon

 2 eggs

 150 g of sugar

 100 g butter

 200 ml of lukewarm milk. (put 180 and if necessary add 20 ml)


Preparation of the dough:

 In a bowl, put the dry yeast with 1 tbsp of sugar and 3 tbsp of milk, mix, leave to act for 20 min (the leaven

 In a saucepan, heat the milk, add the sugar, mix.).

In the bowl of the kneader put the flour, the eggs, the salt, the baking powder, the zest and pour the sweet milk and the leaven, knead.

 Add the butter in 3 batches while kneading.

 We get a fairly sticky ball of dough.

 Cover and let stand 1 hour to 1 hour 30 minutes.

 Meanwhile prepare the cream:

 1/2 liter of milk to heat with 1 tsp of vanilla powder.

 In a bowl, work 4 egg yolks with 120 g of sugar.

 To this add 40 g of cornstarch and beat.

 Pour the hot milk over the eggs / sugar while whisking.

 Transfer the latter to a saucepan and put on heat to thicken the roof while mixing.

 Off the heat, add 40 g of butter and set aside.

 Returning to the dough:

Degas and divide into 12 balls.

 Let relax 10 min. Make a well by pressing on it with a glass

 Leave to grow for 35 min.

 This period of time passed, run your finger down the center to dig further and try to lift the edges.

 Fill the cavities with the cream using a pastry bag.

 Garnish with drained canned peaches or apricots.

 Brush the edges with the egg yolk / milk mixture

 Bake in an oven preheated to 180 ° until it has a nice gilding.

 Take out, shine with jelly.

Post a Comment

Previous Post Next Post