Cloud Brioches with Chantilly Cream.
Extremely soft, simple, and delicious.
The Cloud Brioches with Chantilly Cream are very soft brioches, simple to prepare, fragrant, and delicious thanks to the rich Chantilly cream filling. A perfect treat for any time of the day that will delight both children and adults.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 12 brioches
- Cooking methods: Oven
- Cuisine: Italian
Brioche Ingredients:
- 19.4 oz Manitoba flour
- 2/3 cup milk (at room temperature)
- 7/16 cup fresh liquid cream
- 7 tbsp butter (at room temperature)
- 2/5 cup sugar
- 0.42 oz fresh brewer's yeast
- 1 tbsp honey
- 1 pinch salt
- Grated zest of 1 untreated lemon
- 1 tbsp vanilla essence
- 2 1/8 cup fresh liquid cream
- 2/3 cup powdered sugar
- 1 tbsp vanilla essence
- as needed powdered sugar
- 1 egg
- 2 tbsp milk
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Board
- 1 Electric Whisk
- 2 Baking Trays
- 1 Pastry Bag
Steps
Once the brioches have risen, preheat the oven to 338°F static.
Beat the egg with the milk and gently brush this mixture over the brioches.
Let them rest for 10 minutes, then bake for about 18 minutes, they should brown.
Once the brioches are nicely browned, remove them from the oven, cover the tray with a cloth, and let cool this way.
Filling:
As soon as the clouds are cold, we can prepare the Chantilly cream.
In a bowl, whip the cream with the powdered sugar and vanilla. As soon as the cream is stiff, it’s ready.
With a sharp knife, make a cut on the brioches as if you wanted to cut them in 2, but without going completely through.
With a pastry bag, fill the cut with Chantilly cream, level with a knife to make it smooth as in the photo, and place on a tray.
Once all the brioches are filled, dust with powdered sugar and serve.
Place the yeast with the milk in the mixing bowl for 20 sec/speed 3.
Add the egg, honey, cream, and aromas for 30 sec/speed 3.
Add the flour for 3 minutes/Knead.
Add the salt for 1 minute/Knead.
Also add the butter in pieces for 4 minutes/Knead.
Transfer the dough to a large bowl, cover with a cloth, and let it rise for 2 hours.
After the rising time, transfer the dough to a board, work it lightly, and shape into elongated brioches with your hands.
Place them on the trays spaced apart, cover with a cloth, and let them rise for about 1 hour, they should double in size.
Once the brioches have risen, preheat the oven to 338°F.
Beat the egg with the milk and brush over the brioches, let them rest for 10 minutes.
Bake the brioches for about 18 minutes, they should brown.
Once they are ready, remove the trays from the oven, cover them with a cloth and let them cool.
Filling:
As soon as the clouds are cold, we can prepare the Chantilly cream.
Mount the butterfly in the clean bowl, add the cream with powdered sugar and vanilla 3 minutesspeed 4. Check and as soon as the cream is stiff, it’s ready, otherwise whip for another minute.
With a sharp knife, make a cut on the brioches as if you wanted to cut them in 2, but without going completely through.
With a pastry bag, fill the cut with Chantilly cream, level with a knife to make it smooth as in the photo, and place on a tray.
The Cloud Brioches with Chantilly Cream are ready to enjoy… HAPPY DESSERT!
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