The cream brioche are ideal for starting the day well, but they are also great for your children’s snack. I made them with the same dough as the pear and amaretto brioche, a soft and melting dough. These brioches can be enriched with dark chocolate chips or raisins to insert into the cream. Naturally, they can be prepared lactose-free.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups Manitoba flour
- 2 cups flour 0
- 0.35 oz fresh yeast
- 0.18 oz salt
- 0.4 cup sugar
- 1 egg
- 1 yolk
- 4 tbsps orange liqueur
- 1 cup milk
- 1 orange zest (grated)
- 0.45 cup butter
- 1 cup whole milk
- 0.25 cup sugar
- 3 yolks
- 0.88 oz cornstarch
- 1/2 lemon zest (grated)
- 1/2 vanilla pod
- 1 pinch salt
- 1 egg
- 2 tbsps milk
Tools
- 1 Mixer
- 2 Bowls
- 1 Pot
- 1 Work surface
- 1 Rolling pin
- 1 Spatula
- 1 Whisk
Steps
In the mixer bowl or bread machine, pour the flour.
Dissolve the yeast in lukewarm milk and add it to the flour.
Start the machine and begin adding the sugar in two portions, alternating with the egg and the yolk.
Let the dough work for 10 minutes or until it starts to bind.
Add the salt and work for another 5 minutes.
Add the butter in 3 portions, waiting for the first part to be well incorporated before adding the second.
With the last part of the butter, add the orange liqueur.
Continue to work until the dough is bound.
Transfer to a bowl and cover with plastic wrap.
Let rise in a warm place at 75°F-79°F until doubled.Open the vanilla pod and extract the seeds.
Heat the milk with the lemon and the vanilla pod.
Mix the vanilla seeds with the eggs and sugar and whisk.
Add the cornstarch and the pinch of salt.
Pour the cream into the hot milk and stir with a whisk, cooking while continuously stirring.
Cool quickly.Deflate the dough and turn it out onto a lightly floured work surface.
Roll out the dough into a rectangle 1/5 inch thick.
Spread the pastry cream over half.
Fold the other half of the dough over the cream.
Cut strips 1.25 inches wide.
Roll each strip on itself to form a small ring.
Place inside muffin liners.
Cover with plastic wrap and let rise again until doubled.
Preheat the oven to 356°F in static mode.
Brush with beaten egg and milk.
Bake for 15-20 minutes.
Remove from the oven and let cool.
Tips
They keep in a dessert container for 3-4 days.
They can be frozen already cooked or before the last rising after shaping. In this case, just take them out of the freezer the night before and place them at 68°F until the next morning. Proceed with the glazing and then bake.
They can be frozen already cooked or before the last rising after shaping. In this case, just take them out of the freezer the night before and place them at 68°F until the next morning. Proceed with the glazing and then bake.
They can be frozen already cooked or before the last rising after shaping. In this case, just take them out of the freezer the night before and place them at 68°F until the next morning. Proceed with the glazing and then bake.
FAQ (Frequently Asked Questions)
Can I make the cream brioche lactose-free?
Yes, you can replace the milk and butter with lactose-free or plant-based products in the same quantities.
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