Calories
513 kcal
Protein
12.8 g
Fat
15.42 g
Carbohydrates
83.14 g
To make this delectable dessert, start by dissolving the fresh yeast in warm milk until foam forms. Mix flour, salt, and sugar in a separate bowl. Combine the milk and yeast mixture, one egg, and soft butter with the flour mixture. Knead the dough until it stops sticking to the hands, and leave it to rest in a warm place for an hour until it rises to double its original size.
To prepare the cream, mix egg yolks with starch and gradually add milk until the mixture becomes liquid. Heat the remaining milk, vanilla sugar, and powdered sugar in a pot until it boils, then pour in the egg mixture. During this process, whisk the mixture constantly. Cook the mixture until it thickens, then let it cool to the room temperature.
Now roll out the dough into a layer and sprinkle it with flour. Spread the cooled cream over the dough and sprinkle with chocolate pieces. Shape the dough into a roll, cut it into pieces, and arrange them in a baking dish. Let the buns rise for 30 minutes, then brush them with a mixture of yolk and water before baking in a preheated oven. Bake the brioche for approximately 40 minutes at 356°F.
To enhance gluten development and promote dough elasticity, knead the dough for at least 18-20 minutes.
To prevent lumps in the cream, slowly add the egg mixture to the milk while whisking continuously.
Ensure the dough rises in a warm place by covering it with a warm towel or placing it in a warm oven (switched off).
Bon Appetit!
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