Slow Starter Brioche with Peach, Vanilla Pastry cream & topped with butter crumble



Brioche Dough, starter:

200 gms. Bread flour
10 gms. Dry yeast
50 gms. Sugar
200 gms. Water
300 gms. Bread flour
10 gms. Salt
3 pcs. Whole egg
150 gms. Unsalted butter

Pastry Cream:

500 ml. fresh milk
30 gms. Maya cake flour
5 pcs. whole egg
160 gms. sugar
1/2 pc. vanilla bean

Butter Crumble:

300 gms. white sugar
300 gms. bread flour
300 gms. unsalted butter



Step 1

Combine the starter ingredients, cover and set aside for 45 minutes.

Step 2

Add the remaining ingredients except the butter and combine to make a dough.

Step 3

Add the soft butter and knead for 15 minutes until shiny and coarse.

Step 4

Check the gluten window.

Step 5

First proofing: 40 to 60 minutes. Cut, shape and proof for another proofing Second proofing: 30 minutes maximum; bake at 200°C.

Step 6

Pastry Cream Procedure: Preheat the milk and a portion of the sugar. In a separate bowl, whisk the eggs, the remaining sugar, vanilla and the cake flour. Pour the the egg mixture into the boiling milk and cook until smooth and shiny.

Step 7

Butter Crumble Procedure: Mix all the ingredients together. Refrigerate until hard and grate to desired size.

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