How I love experimenting in the kitchen! Today, with Manitoba flour, yeast, and sugar, I made Cream Brioche!
I found the recipe for these soft sweet brioches on the blog “Desserts in Mind” (see HERE) and the result is nothing short of amazing!!
If I had to make a critique of the cream brioches, I would have added a bit more sugar in both the dough and the cream, but they rose perfectly, and just adding more sprinkles makes them perfect!
TIPS FOR A PERFECT CUSTARD
To prepare excellent recipes with custard remember:
if you cool down the custard cover it with plastic wrap in contact with the cream or pass a knob of butter over it;
if it has lumps blend it with an immersion mixer and return it for a few minutes over low heat;
– if you prefer to prepare the perfect custard use equal quantities of corn starch instead of flour;
– use only yolks not whole eggs;
– if you want to prepare the MOST INDULGENT CUSTARD, use cream instead of milk or do half milk and half cream;
use thick-bottomed pots to avoid the cream sticking and burning at the bottom.
CUSTARD TOO LIQUID?
Just dissolve a little corn starch in water and mix it into the custard that’s not thick enough, and continue cooking for a few more minutes on moderate heat.
HOW TO RECOVER CUSTARD IF TOO HARD?
Simply add a little liquid at a time, mixing with a hand whisk, such as warm milk, and you’re done!
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Always on THEME with custard recipes, here are other proposals just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3 oz butter (melted)
- 2 eggs
- 2/3 cup milk (whole for me, warm)
- 1 lemon (zest only)
- 1 pinch salt
- 1 packet dry yeast (for me Mastro Fornaio)
- 1 egg yolk
- 2 tablespoons milk
- to taste sugar sprinkles
- to taste powdered sugar
- 2 egg yolks
- 1 cup milk
- 1/4 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
Tools
- Baking Pans
- Stand Mixers
Steps
On the work surface, place the two sifted flours, sugar, yeast, a pinch of salt, lemon zest, previously melted butter, whole eggs, and slowly add the warm milk, continuing to knead and blend all the ingredients.
Continue to work the dough for at least 10 minutes to achieve a smooth and homogeneous mixture (photo taken in the evening, without natural light 🙁 )
Place everything in a bowl, cover with a cloth and let it rise for at least two hours (I left it overnight) until it has doubled in size.
While the dough rises to prepare these soft brioches with custard called brioche, prepare as usual the custard (mixing yolks and sugar and then adding flour and finally the warm milk where the vanilla seeds were placed) and let it cool slightly.
Once the rising time has passed, retrieve the brioche dough and form dough balls of about 1.75 oz each and place them, well-spaced, on a baking tray lined with parchment paper.
Let them rise again for about 30 minutes.
After the 30-minute rest, brush the brioche with the liquid made from the yolk and two tablespoons of milk.
Now cut the sweet brioche with custard in a cross (I was gentle using a small knife but scissors work better), and with the help of a piping bag (or a dessert syringe), fill with the custard.
Add the sugar sprinkles on top and bake at 340°F (preheated oven) for about 20/25 minutes or until they are beautifully golden.
Once warm, dust the brioche with powdered sugar and … yum yum!Have a great day and enjoy your cooking! Annalisa
Storage and Tips
Cream Brioche remain soft for 2-3 days when stored in an airtight container or a food bag, away from heat sources.
To make them soft as if freshly baked, just heat them for a few seconds in the microwave or for 2-3 minutes in the oven at 212 °F.
You can also freeze them once baked and cooled, without powdered sugar, and defrost them at room temperature: they will remain perfect as if just made!
