An easy recipe for a delicious Raspberry Brioche with Vanilla Pastry Cream! These individual brioches are ultra soft, filled with this creamy cream, a lightly sweetened raspberry jam and finally fresh raspberries and crushed pistachios .
INGREDIENTS
Brioche dough
185 ml of warm whole or skimmed milk
7 g of instant dry yeast or 15 g of fresh baker’s yeast
60 of sugar
85 g of unsalted butter
1 egg
7 g fine salt
1/2 vanilla pod
400 g of flour, mixture of T45 and T65
Vanilla Pastry Cream
250 ml of whole milk
40 g sugar
15 g vanilla sugar
1 whole egg
30 g of cornstarch or flour
1/2 vanilla pod
30 g butter
1 pinch of salt
100 g mascarpone
The filling
12 teaspoons raspberry jam
1 egg + 1 tablespoon of milk for glazing
Crushed pistachios
250 g fresh raspberries
Icing sugar for dusting
INSTRUCTIONS
Brioche dough
In the bowl of the food processor fitted with the dough hook or in a large salad bowl, put the lukewarm milk, the crumbled fresh baker’s yeast then mix (Leave to stand for 5 minutes).
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