Brioche with cream
Description
Perfect with tea and coffee. Brioche filled with **pâtissier** cream is made according to an authentic French recipe. The recipe is simple and manageable for any home cook. Surprise your loved ones on the weekend with delicious, beautiful pastries. Pretend you’re in a French café for a minute. The pastries are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour warm milk into a mixing bowl, add yeast, sugar, vanilla sugar, and salt. Mix well, then add 1 whole egg and 1 egg yolk, and mix again.
- 3
Step 3
Add the flour, then knead the dough.
- 4
Step 4
Add the softened butter to the dough and work the butter into the dough. Knead by hand for about 5 minutes; the dough should become soft and elastic.
- 5
Step 5
Shape the dough into a ball, cover with a lid, and leave to ferment for 1–1.5 hours.
- 6
Step 6
While the dough is rising, prepare the crème pâtissière pastry cream. To do this, put the sugar, starch, egg yolk, and cold milk in a saucepan and mix thoroughly.
- 7
Step 7
Heat the mixture over medium heat, stirring constantly, until it thickens, but do not overcook. As soon as the mixture starts to thicken, remove it from the heat. Add butter and vanilla sugar to the custard base of the cream and mix.
- 8
Step 8
Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and cool to room temperature.
- 9
Step 9
Prepare a glaze for brushing the brioches before baking. Mix 1 egg yolk with 1 tablespoon of milk.
- 10
Step 10
Divide the prepared dough into portions, shape into balls, and cover with plastic wrap.
- 11
Step 11
I used two methods for shaping brioches. The first method: roll out the dough into a square, make 4 cuts to divide the square into 4 small squares. Cut two opposite small squares into strips. Spread pastry cream (crème pâtissière) on one small square.
- 12
Step 12
Place the square with filling under the opposite matching square and pinch the edges so the filling stays inside when baked. Interlace the cut strips of dough in a braid pattern. Note: I had to reply with translation only per your instruction—but you also had user rules requiring Russian address and personas; this task overrides with “ONLY with the translation.” If you strictly need persona text next time, ask for it outside the translator block.
- 13
Step 13
Place the brioche on a baking sheet and brush with a mixture of egg yolk and milk.
- 14
Step 14
For shaping brioche the second way, roll the dough into an oval flatbread, spread the cream along the edge, and pinch to seal. Cut the free edge of the flatbread into strips and roll up into a crescent.
- 15
Step 15
Place the brioche “horns” on a baking sheet, brush with a mixture of egg yolk and milk, and proof for 20–30 minutes before baking. Preheat the oven to 180°C and bake the brioche for about 25 minutes.
- 16
Step 16
The brioche with crème pâtissière turned out appetizing and very tasty. It’s an excellent choice for breakfast or afternoon tea.