Half-Moon brioche with milk cream and jam made from a soft sweet leavened dough shaped like a half-moon that encloses a magnificent creamy and inviting filling. These little pastries are unique for their softness and filling, great for many occasions with a delicate milk cream and your favorite jam or preserve. I chose to pair it with a good strawberry preserve which, with the sweetness of this cream, goes perfectly. Orange jam, blueberry, sour cherry or raspberry preserves (or any that are not excessively sweet) are particularly suitable.
Filled brioche keep for 1–2 days at room temperature. These are filled before baking, but you can also make the brioche first (empty) and fill them as needed. The cream, on the other hand, can be stored in the refrigerator for 3–4 days and used when needed. Below, let’s see together what’s needed to make these delicious half-moon brioche with milk cream and jam at home:
Other recipes with cream :
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Hours
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: for 14 crescents
- Cooking methods: Oven
Ingredients
- 3.5 oz (≈ 3/4 cup + 1 tbsp) Manitoba flour
- 1/4 cup water
- 1 2/3 tsp fresh yeast
- the pre-ferment
- 4 cups type 0 flour (Italian '00' / all-purpose style)
- 1/4 cup sugar
- 1 egg
- 1 2/3 tsp fresh yeast
- 1 cup milk
- 1 3/4 tsp salt
- 3 1/2 tbsp butter
- grated zest of 1/2 lemon and 1/2 orange
- 2 cups milk (for the cream)
- 1/3 + 1 tbsp cup flour (for the cream)
- 1/2 cup sugar (for the cream)
- vanilla extract
- strawberry jam (for filling)
Steps
Prepare the pre-ferment the day before. Mix the flour with the yeast dissolved in the water, cover and let rest for 16 hours at room temperature.
Meanwhile, also prepare the eggless milk cream for the filling of the half-moons. Mix the milk with the vanilla and bring it to the stove (low heat) until it almost boils.
In a small saucepan, mix the sugar and the flour. Pour the milk in a thin stream, continuing to whisk by hand, then place the pan on the heat.
Thicken the cream for a few minutes, then pour it into a bowl and let it cool completely, covered with plastic wrap placed directly on the surface. Store the cream in the refrigerator until ready to use.
Once the pre-ferment is ready, place the flour in a bowl and form a well. Add the pre-ferment in the center, the yeast dissolved in the milk, the sugar, the grated orange and lemon zest and the egg lightly beaten.
Begin to mix, then incorporate the soft butter in pieces and, only at the end, the salt. Work the dough well until you obtain an elastic but not sticky ball.
Do a set of folds and let it rest for 15–20 minutes covered. Then do a second set of folds, cover and let it rise in a lightly oiled bowl until doubled in volume.
Meanwhile, take the milk cream out of the fridge, let it come to room temperature and whisk it well by hand.
After the necessary rising time (about 2–3 hours), divide the dough into 14 balls of 70–80 g each. Cover them and let them rest for 15 minutes on the work surface. Then roll them out one at a time with a rolling pin and a little flour, forming small disks.
Add to each disk the milk cream and a teaspoon of strawberry jam (or your preferred jam).
Close the disks forming half-moons, bringing the edges together and seal the seams well.
If you prefer, you can also add the cream and jam later, after baking the brioche (empty) in the oven.
Place the half-moons on a baking tray lined with parchment paper and let them rise for 1 hour.
Transfer to a preheated oven at 356°F and bake for 18–20 minutes, until evenly golden.
You can dust the half-moons with powdered sugar once cooled, or brush them while still hot with a little melted butter and roll them in granulated sugar.
The half-moon brioche with milk cream and jam are ready to be served.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
