Brioche with Pastry Cream
Tidbits...Brioches filled with vanilla pastry cream are soft and delicious. This "labor of love" is well worth the effort. These keep fresh for 3 or 4 days in zip-lock bags or can be frozen after baked and cooled.
Ingredients
- Flour Manitoba (bread flour) - 600 f
- Fresh yeast - 10 g
- Whole milk - 250 g
- Fresh cream (liquid) - 100 g
- Sugar - 80 g
- Salt - 10 g
- Melted butter - 25 g
- Pastry Cream - About 2 cups
Instructions
- Dissolve yeast in the milk, beaten egg and melted butter for about 10 minutes.
- Add the flour alternating 3 times in this order...with cream, sugar, flour .
- After you add the last flour add the salt and knead by hand for at least 8 minutes forming a smooth ball, cover with saran and let rise at least 2 hours until doubled in size. (**At this point you can refrigerate dough overnight for a 2nd slow raising and take it out in the morning and continue.)
- Retrive the dough and divide into small balls about 75 grams each. Place them on a baking pan covered with parchment, cut a deep cross in the top of each roll and fill with a teaspoon of pastry cream and let rise again for about 30 minutes.
- Give Brioche an egg/cream wash using 1 egg yolk mixed with 1 tsp. fresh cream then bake for 15/20 minutes until puffy and golden at 375˚F.
