The pistachio brioches are delicious braided brioche dough filled with pistachio cream. To make this recipe, I prepared the pistachio pastry cream using lactose-free products, but alternatively, you can choose a good ready-made pistachio cream. The brioche dough recipe I propose is that of the pastry chef Christophe Felder, which he uses to prepare Swiss brioches. I will provide the original recipe and my variations for lactose-free.

Discover more pistachio recipes:

Difficulty: Medium
Cost: Economical
Rest time: 3 Hours
Preparation time: 1 Hour
Cooking methods: Oven
Cuisine: Italian

Ingredients

7/8 cup whole milk (water)
0.4 oz fresh yeast
2.8 oz sugar
2 eggs
3.5 oz butter (margarine)
4 cups all-purpose flour
1 vanilla pods
1 cup milk (soy)
5 egg yolks
2.1 oz sugar
1 oz cornstarch
1.8 oz pistachio paste
1 egg
1 tbsp milk (soy)
pistachio granules
powdered sugar

Tools

1 Mixer
2 Bowls
1 Pot
1 Whisk
1 Spatula
1 Baking sheet

Steps

Pour the milk into a pot and heat over low heat until it almost boils.
In a bowl, beat the yolks with sugar.
When they become light and frothy, add the starch.
Pour the milk into the yolk cream and place it over the heat.
Cook over low heat, stirring constantly.
Let it thicken for about 3-4 minutes.
Remove from heat and pour into a cold container.
Stir with a whisk to lower the temperature.
After 5 minutes, add the pistachio paste.
Mix well and cover with plastic wrap in contact.
Once cold, transfer to the refrigerator.
Dissolve the yeast in lukewarm milk.
In the bowl of the stand mixer, add the flour and milk.
Start the machine and add half of the sugar and the eggs.
Knead and then add the rest of the sugar and the aromas.
Continue working and, with the dough hooked, add half of the butter.
Once the first part of the butter is incorporated, add the remaining.
When the dough is formed, stop the machine and let it rise until doubled.
Deflate the dough and turn it out onto a floured work surface.
Roll out the dough to form a rectangle about 1/8 inch thick.
Spread the pistachio pastry cream on half of the dough lengthwise.
Close with the other half of the dough.
Cut strips about 3/4 inch wide and form the braids.
Arrange them on a baking sheet lined with parchment paper.
Cover with plastic wrap and let rise until doubled in a warm place.
Preheat the oven in static mode to 356°F.
Brush with the egg beaten with milk, and decorate with pistachio granules.
Bake and cook for about 15 minutes.
Remove from the oven and let cool on a wire rack.
Dust with powdered sugar.