Brioche a la Crème Pâtissière

Ingredients-

500g flour

2 tbsps.melted butter

60g sugar

Salt, a pinch

1 tbsp. yeast (diluted in warm water)

125ml warm milk
Creme Patissiere, as needed

Terminology-

The term warm milk refers to warm, not hot.  It must be the same temperature as your body, meaning if you touch it, you will not notice the difference in temperature.

Same rule applies to all liquids that call for warm, i.e., warm milk, warm water, ect.

  

Crème Pâtissière Ingredients-

500ml milk

125g cornstarch

125g sugar

6 yolks
1 tsp. vanilla extract

For the Crème Pâtissière recipe please go here.

Brioche Instructions- 

• 
• Dilute the yeast in a little warm water.  Add together the flour, salt, sugar, milk, butter and yeast. 
  
•  Mix by machine or by hand for 10 minutes.
  
• Let the dough rest for 10 minutes.  Make sure it rests in a place where there's no air flowing.
• Cut the dough in 16 equal sized pieces.
  
  
• Rub the work area with a little melted flour.
• Flatten each piece to form a circle or rectangle.
  
  
•  Add the creme to one edge.
  
  
•  Fold one side on top of the creme and push down on the edges to close it. 
  
• Roll the rest towards the other end, gently.
  
  
• Join both ends by putting one inside another and pressing gently to seal.
  
  
• Add creme and a cherry or peach on the top.
  
• Glaze gently with an egg wash (egg and a bit of milk).
  
  
• Bake in a pre-heated oven at 170C/Gas 3 for 35 minutes.
• Cool and serve.