Venetian brioche with custard. You know those beautiful brioche swollen and very light, garnish with a spiral of cream and, sometimes, of white sugar? They are both empty, I like them, is stuffed with custard and are one of the breakfast pastries sweet tooth ever. The recipe of the mix is Luca Montersino and is indicated for about 20 Venetian. The custard cream dose is sufficient for the outer gasket, if you also want farcirle, you have to prepare more. I recommend, do not skip the fundamental phase of rest in a refrigerator, otherwise not be able to manipulate the dough.
If you love croissants and have some experience with leavened, I recommend you try the sweet tooth DANISH WITH CREAM AND RAISIN, beloved by children, and the Maritozzi ROMANS WITH CREAM, one of the typical desserts of the Capital, so famous have also his birthday, December 7, when you celebrate the day maritozzo.
I leave you with the doses of fresh yeast, dry yeast, based on what you prefer. You will see that fresh yeast, dry doses are minimum, because this provides a dough rest in the refrigerator for at least 3 hours, but I advise you to leave the dough in the refrigerator at least overnight.
Obviously, the suggestion is to prepare the Venetian brioche with custard using the planetary or food processor, but if you want you can also make the dough by hand. Keep the bowl in the refrigerator before you start, so that it is very cold, and do not work the dough too much after joining the butter. If you see that the butter starts to melt and the dough becomes too sticky, put in the refrigerator for 30 minutes and then continue processing. And now good rise and good day!
BRIOCHES VENETIAN WITH PASTRY CREAMPrint This
- DOSES FOR ABOUT 15 BRIOCHES
- 500 g of strong flour (W 320-340, a fine flour Manitoba)
- 80 grams of caster sugar
- 130 grams of soft butter (to salve)
- 10 grams of wildflower honey
- 170 grams of eggs (about 3 whole eggs, but pesatele)
- 80 milliliters of warm milk
- grated peel of an organic lemon
- 8 grams of salt
- 2 grams of dry beer or 5 grams or 100 grams of fresh yeast yeast
- FOR THE ICING
- an egg yolk
- 20 ml of cream
- neutral apricot jelly, to taste
- 150 grams of custard
For the Venetian brioche with custard, Dissolve the yeast that you have chosen to use (cool, or dry yeast) in milk at room temperature, then pour the mixture into a planetary (or a bowl if you have decided to hand carry them). Add flour, lightly beaten eggs, honey, granulated sugar and lemon zest and work with the whip hook until the mixture will not be amalgamated.
Add the soft butter slowly, always working with the whip hook, and finally salt. Knead the dough until it is perfectly strung, smooth, shiny and does not fully detach from the sides of the bowl. If you work with your hands, be careful not to heat it too, otherwise the butter will melt and the mixture will become too soft.
Once the dough is ready, put it in a food bowl covered with foil and allow to rise until doubled. Then deflate kneading lightly with your hands and place in refrigerator for at least 3 hours and up to 24 hours (although I have also left 48 hours, so if you were to leave it any longer do not worry).
After the interval of rest of the dough, form of the balls weight of 80 grams each (PHOTO 1). Arrange the balls of dough in a baking pan lined with parchment paper and let rise, covered with plastic wrap, in a warm (30 degrees), until doubled.
Beat the egg yolk with the cream and brush with this compound croissants twice (PHOTO 2). Place in a pastry bag the custard cool and decorate the Venetian with a spiral (PHOTO 3). If you want, you can even lightly stuff the Venetian with the cream, before lievitino, making a hole with the sac à poche formed when the balls and inserting the cream directly within the brioche. I like the simpler, with the soft dough and the cream outside.
Preheat the oven to 180 degrees. Bake the brioche in preheated oven and cook for 15 minutes or until buns are golden. Put the blinds on a wire rack and allow to cool. Dilute the neutral apricot jelly in a little boiling water and brush with the mixture Venetian brioche until they are shiny. Bon appétit!