A very soft dessert, softer than PAN BRIOCHE with lots of custard!
Desserts are a passion that is hard to resist! Precisely for this reason we strive more than often to make delicious desserts directly in our home kitchen.
But in addition to being good they must also be very easy to complete and the recipe for pan brioche with cream contains all these requirements.
This brioche bread with custard is perfect to be savored even for breakfast thanks to its softness and sweetness.
Preparing it will be really easy and it will only take a few minutes and, once taken out of the oven, the dessert will release an irresistible aroma.
Read on to get this goodness done.
A very soft dessert, softer than PAN BRIOCHE with lots of custard!
For the dough we must use:
- 550 g of flour
- 300 ml of slightly warm milk
- 1 grated orange peel
- 1 tablespoon of dry yeast
- Salt a pinch
- 2 tablespoons of butter
- 1 egg
- 3 tablespoons of sugar
We prepare the custard using:
- 400ml of milk
- 2 egg yolks
- 1 grated lemon peel
- 3 tablespoons of corn starch
- 2 tablespoons of sugar
We brush on the dough:
- 1 egg yolk
- Milk as needed
We decorate with:
- Sesame or almond grain
Procedure.
Let’s start by pouring the slightly warm milk, dry yeast, grated orange peel and sugar into a large bowl. Mix the ingredients with a hand whisk and then integrate the egg with the whisk.
Then add the flour several times, mixing from time to time always with a whisk.
We work well until we obtain a lump-free mixture and then integrate the butter before adding the salt and the last shot of the flour.
After the necessary time, transfer the dough to a buttered mold with a diameter of 28 centimeters and then spread it well over the entire bottom.
Let’s cover the result with a food film and leave aside for 30 minutes.
In the meantime, take a saucepan and pour in the egg yolks, sugar, corn starch, lemon zest and milk.
Mix with a whisk and when the mixture is liquid, bring it to a gentle flame.
We continue to mix until we make the cream and let it cool.
Then we resume our dough and with our fingers we go to draw 2 circles. Between the 2 circles we’re going to add our custard previously placed in the sac à poche.
Then we brush all the dough with a mixture made up of a little milk and an egg yolk.
Decorate with chopped almonds or sesame seeds.
We carry the dessert for 40 minutes in a hot oven at 180 degrees.
My belly make yourself a hut!