The brioche with pistachio cream and white chocolate are very soft leavened pastries filled with pistachio cream and covered with white chocolate and lots of crumbles.
They are great plain but much more delicious with a rich pistachio cream filling, truly irresistible and loved by both adults and children.
The brioche are perfect for breakfast or a snack, you can vary and fill some with different cream or jam according to your taste.
This leavened dough can be made with yeast for a quick rise or with sourdough, extending the rising time, but with an even softer and more fragrant result.
Follow the recipe with both rising methods.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Brioche with Pistachio Cream and White Chocolate
- 4 cups all-purpose flour
- 1 tbsp tbsp fresh yeast (or 3.5 oz of sourdough)
- 3/4 cup milk
- 1/3 cup sugar
- 5 tbsp corn oil
- 2 eggs (medium)
- Half lemon zest (grated)
- 1 jar pistachio cream
- 5 oz oz white chocolate
- to taste pistachio crumbles
Tools
- 1 Stand Mixer or bowl for hand kneading
- 1 Pastry Cutter
- 1 Parchment Paper
- 1 Baking Tray
- Oven
Preparation for Brioche with Pistachio Cream and White Chocolate
The dough can be made by hand or with a stand mixer.
In a bowl or in the stand mixer’s container, pour the lightly warm milk and crumble the sourdough or yeast.
(depends on the rise you want to do)Add the sugar, corn oil, and grated zest. Break two eggs and start mixing with a wooden spoon, a hand whisk, or the stand mixer’s hook. Gradually incorporate the flour while continuously mixing.
Adjust by eye whether to use all of it or add more if the dough is too wet and sticky, this depends on the brand you use and the type of humidity.
Sometimes it requires more, sometimes less.
Work everything at medium speed, with the stand mixer, for a couple of minutes, until the mixture is smooth.
For hand kneading pour it on the table and continue to work with your hands until you get a smooth and elastic dough.Transfer the dough into a bowl or leave it directly in the stand mixer’s container, cover it, and let it rise until doubled.
About 2 hours if you used yeast, or 8 hours if you used sourdough, the time depends on the temperature in your house.After rising, prepare the brioche, you can detach small pieces of dough of equal weight, work and round them with your hands, or roll out the dough to 2 cm (about 3/4 inch) height and cut out equal circles with a pastry cutter. You adjust the thickness of the brioche if you want large pieces or many smaller ones.
Arrange the brioche on a baking tray lined with parchment paper.
Store the baking tray with the brioche in a turned-off oven and let it rise for about 4-5 hours with sourdough and 1-2 hours with yeast.
Until they double in volume.After the necessary rising time, the brioche will have doubled in volume.
Bake the brioche in a preheated oven at 350°F (180°C) for about 15 minutes with ventilation and 20 minutes in a static oven.At the end of cooking, the dough discs puff up like little balls and are golden on the surface.
Let them cool, then slice the brioche and fill them with a spoonful of pistachio cream.
Melt the white chocolate in the microwave for a few minutes or in a bain-marie.With a spoon, pour a bit of white chocolate on each brioche, sprinkle with pistachio crumbles, or if you prefer, with powdered sugar.
Let the chocolate cool and then serve.
Anna recommends…
The brioche with pistachio cream can be stored for up to 2-3 days under a glass dome or inside an airtight container.
Fill those you consume, and fill the rest as needed, maybe warming the brioche first.
You can replace the pistachio cream with hazelnut cream or others.
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