Sunday, September 25, 2011
Brioches with Raisins and Pastry Cream (Brioches alla crema con uvetta))
These Brioches are my friends' favourites. I can never make enough of them, they are always gone so quickly... For the Brioche dough please follow the "Brioche Cake with Pastry Cream" instructions. For the Pastry Cream follow the "Italian Pastry Cream" instruction.
1 cold Brioche dough (see "Brioche Cake with Pastry Cream" )
2 large cups of Pastry Cream (see "Italian Pastry Cream")
5 Tbs of raisins
1 wipped egg for glazing
3 Tbs of pearl sugar for decoration
Place the cold brioche dough on a floured surface, form a rectangle using a rolling pin .
Turn the rectangle. Spread the Pastry Cream and the raisins all over the dough rectangle.
Roll the cream and raisins filled dogh rectangle on the lenghtness.
Cut the rolled dough in small brioches, about 10cm thick. Carefully place the brioches on a baking paper in a baking tray. Let them grow at room temperature for 1 hour. Pre-heat the oven at 180°C. After one hour glaze the brioches with the wipped egg, sprinkle with the pearl sugar and place the brioches in the pre-heaten oven. Cook for 20, 25 minutes, till they turn brown and shiny.
Take the brioches out from the oven let cool. Brioches are better when eaten the day after. Buon Appetito!