Brioche with Patissier Cream, Chocolate and Lemon Glaze
by Editorial Staff
A perfect combination of airy dough, delicate custard, and chocolate with a sour lemon glaze. Incredibly delicious buns that you will want to cook more than once!
Ingredients
For the dough:
- Flour – 500 g
- Milk – 250 ml
- Sugar – 70 g
- Butter – 60 g + for greasing the baking sheet
- Egg – 1 pc.
- Yolk (for greasing buns) – 1 pc.
- Dry yeast – 9 g
- Salt – 0.5 teaspoon
For the cream:
- Milk – 250 ml
- Eggs (yolks) – 2 pcs.
- Starch – 25 g
- Sugar – 60 g
- Vanilla sugar – 1 sachet
For filling:
- Chocolate – 50 g
For glaze:
- Lemon – 1 pc.
- Powdered sugar – 100 g
Instructions
- We prepare all the necessary ingredients. We take the butter out of the refrigerator in advance so that it becomes soft. We heat the milk until warm. Vanilla sugar can be substituted for vanilla (on the tip of a knife).
- Cooking the dough. To do this, sift the flour into a deep bowl. Add yeast and sugar. Mix. Add warm milk, egg, and salt. Cut the soft butter into pieces and add to the bowl as well. Knead the dough with a mixer or food processor for about 20 minutes. Cover the dough with a tea towel and put it in a warm place for 1.5 hours.
- Preparing the cream. To do this, in a saucepan, mix the yolks, starch, sugar, and two tablespoons of milk. The egg mass should be liquid. Boil the remaining milk and pour it into the egg mixture in a thin stream, stirring constantly with a whisk. Bring the cream until thick over low heat for about 2 minutes.
- Cover the finished cream with cling film in contact with the surface so that a crust does not form on top. Leave the cream to cool. After 1.5 hours, the dough increased in volume and acquired a porous structure. Sprinkle the working surface well with flour. We spread the dough and sprinkle it with a little flour.
- Roll out the dough into a layer of about 30 by 40 cm. Lubricate the dough with cream. Chop chocolate. Sprinkle the layer of dough with cream with chocolate. Roll the filled dough into a roll. And carefully cut the roll into pieces. I got 9 bun blanks.
- Lubricate the form with oil or line with baking paper. We shift the blanks for buns into a mold that is not too tight to each other. Leave the buns to rise for about 30-40 minutes. We turn on the oven to preheat to 160 degrees. We bake buns with Patissier cream and chocolate for 40-45 minutes.
- For the glaze, squeeze the juice out of the lemon and add the icing sugar to it. Mix well. Cooked custard rolls with chocolate and lets cool on a wire rack. Then cover the buns with icing.
Have a nice tea!
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