Desserts and cakes

Brioche with custard cream!

04:17


For the Italian Version click here!!!
Good Morning everyone!!!
Here for you a very easy brioche recipe to start your day with a special breakfast!

BRIOCHE FILLED WITH CUSTARD CREAMINGREDIENTS:
  • 240g very strong flour
  • 10g rice flour
  • 1 small egg
  • 50g soft butter
  • 60-80g skimmed milk
  • 7g fresh yeast
  • 2 tbsp honey
  • 2 tbsp sugar
  • 1 tsp vanilla bean
  • 1 tbsp milk to brush the brioche
  • Sugar grains
Custard cream
  • 50g flour
  • 4 egg yolks
  • 500ml skimmed milk
  • Zest of 1 lemon 
First of all slightly heat up the milk and dissolve the yeast in it. In the kneading machine bowl place the flours, sugar, honey, lemon zest, vanilla essence and the milk with the yeast and mix with the flat beater. When all combined add the egg. Knead well. Change the flat beater with the dough hook and knead adding the soft butter in cubes in three times. Make sugar is all absorbed before adding the next dose. Knead first at slow speed for about 5 minutes, then increase to medium-high and knead until the dough is soft, smooth and semy-glossy.To see if the dough is ready make a windowpaning test by stretching a piece of dough as thin as possible, until is almost translucent . Cover the dough and let rise until doubled in size.
Prepare the custard: Bring the milk with the lemon zest to the boil. Allow to cool down completely then filter it. 
In a bowl beat egg yolks with the sugar until fluffy and pale, add the sieved flour and milx well.  Add the milk in a thin stream stirring continuously . Transfer cream in a small pan, bring to a gentle boil and cook until thick. Allow custard to cool.
Roll out the brioche dough, spread the top with the cold custard and roll it. 
Pre-heat oven at 180ºC
Slice the dough and place each slice in a oven proof dish ( I used a silicon based cake mould from Pavoni Idea). Allow to rise until doubled in size. Brush the surface with some milk and sprinkle with the sugar grains.
Bake at 180ºC for 20-25 minutes. 





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