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

2017-11-22

Ingredients:

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

 

Method

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.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Geometry of Love (Kahlua Macademia Cheesecake with Dates and Blueberry Coulis)

  • Black Forest in Pouches

  • Fondant Fruitcake

  • Pineapple Meringue

  • Fruity Chiffon Cake