Saturday, September 24, 2011
Brioche Cake with Pastry Cream (Brioche alla Crema)
Brioches are not really easy to make. It took me quite long time to make a good brioche dough at home. I think this is a good recipie to make a very rich but delicious and soft Brioche Cake, perfect for tea time or for breakfast. For the Pastry Cream You can refer to the "Italian Pastry Cream" in this blog.
Ingredients for the Brioche Dough :
500g all pourposes flour
20g fresh yeast or 10g of dried granulated yeast
200g Softened Butter chopped
60g fine White Sugar
Ingredients for the cake:
1 Brioche Pastry
2 large cups of Italian Pastry Cream
1 wipped egg for glazing + 2 Tbs of pearl sugar for decoration
Instructions for the Brioche dough:
- Place the flour in a mixing bowl, add salt and sugar. Mix the yeast with 1 Tbs of warm water (30-45°C), stir it well, add it in the bowl. Add the 5 wipped eggs.
Make a ball out of it. Place it back in the bowl and reserve in the fridge for minimum 3 hours, better if overnight.The morning after your dough will be ready to be shaped.
Take the cold brioche dough out of the fridge and place it on a floured surface give it a rectangle shape. Take the Pastry cream and spread it over the rectangle.
After one hour, glaze the cake with the wipped egg. Sprinkle the pearl sugar on the top. Put the cake in the oven at 200°C for 5 minutes then low the temperature to 180°C and let it cook till it turns golden brown.