Brioche with Custard and Strawberries
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/brioche-with-custard-and-strawberries
Total time
3 Hours
Baking/cooking time
30 Minutes
Rest time
1 Hours
45 Minutes
Difficulty
easy
Ingredients
Ingredients for 12 brioche
| For the dough: | ||
| 500 | g | Mix for sweet braid |
| 240 | g | lukewarm milk |
| 1 | egg | |
| 70 | g | melted butter |
| For the custard: | ||
| 250 | g | milk |
| 70 | g | fresh liquid cream |
| 2 | pinch | salt |
| 2 | egg yolks | |
| 1 | untreated lemon (zest) | |
| 70 | g | sugar |
| 30 | g | cornflour (cornstarch) |
| Additional ingredients: | ||
| 250 | g | strawberries |
| 120 | g | water |
| 60 | g | sugar |
| q.s. | milk, for brushing | |
| q.s. | sugar pearls |
Preparation
-
To prepare the brioche with custard and strawberries, place the Mix for sweet braid , warm milk, egg, and melted butter into the bowl of a stand mixer.
- Start the mixer and knead until the dough becomes elastic and smooth, pulling away from the sides and bottom of the bowl and wrapping around the hook. This will take approximately 20 minutes. Of course, you can also knead the dough by hand.
- Shape the dough into a ball, place it in a bowl, cover, and leave it to rise in a warm, draught-free place until doubled in size (about 1 hour and 15 minutes).
- Meanwhile, prepare the custard. In a saucepan, combine the cream, milk, and salt.
- Wash the lemon, peel off some zest with a vegetable peeler, and add it to the milk mixture. Bring to a boil, then remove from heat.
- In a separate bowl, whisk the egg yolks with the sugar and cornflour until pale and creamy.
- While continuing to whisk, slowly pour in the hot milk and cream mixture until well combined.
- Pour everything back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens.
- Transfer the custard to a shallow dish, cover with cling film (pressing it directly onto the surface to prevent a skin from forming), and let it cool. Ideally, refrigerate for one hour.
- Once the dough has doubled in size, divide it into 12 equal pieces. Shape each into a ball and place them on a baking tray lined with parchment paper.
- Flatten them slightly and leave them to rise, covered with a damp tea towel, for another 30 minutes.
- In the meantime, wash, hull, and cut the strawberries into wedges.
- Preheat the oven to 180°C (static mode).
- Once the resting time is over, lightly flour the bottom of a glass (slightly smaller than the dough balls) and press it into the centre of each brioche to create an indentation, leaving a 1 cm border. Brush the brioche with milk.
- Using two teaspoons, fill each indentation with custard (about 1.5 teaspoons per brioche).
- Arrange the strawberry wedges on top, pressing them gently into the custard.
- Bake at 180°C for about 20 minutes, until the dough is lightly golden.
- Meanwhile, place the water and sugar in a saucepan, bring to a boil, and let it simmer for 5 minutes, until slightly thickened.
- Once baked, remove the brioche from the oven and brush both the dough edges and the strawberries with the sugar syrup for a beautiful glossy finish.
- Before serving, sprinkle the brioche with sugar pearls.
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