Another hot and sunny weekend in Dubai also another Brioche for Fiesta Friday #86 ! I wanted to make French Pains aux Raisins, the delicious Escargots with a mix of a dough brioche and puff pastry, but the weekend lazy mood kicked-in early, and I ended up making this tasty Brioche, stuffed with a crème patissière, golden raisins and pecan nuts. I love preparing everything during the evening, so when you wake up, it’s ready to bake, and nothing beats the smell of brioche baking in the morning!
Serves: 10/12 slices
Ingredients: (For the brioche)
- 500g of plain/ all-purpose flour
- Pinch of salt
- 11g of dry instant yeast (0r) 20g of fresh yeast
- 150g of granulated white sugar
- 5 eggs
- 200g of soft butter
- 1 egg yolk
- In the mixing bowl on the stand mixer add the flour and the sugar.
- On one side add the dry instant yeast, and on the other side add the salt.
- Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
- Add the 5 eggs at the same time and now mix on a medium speed.
- Add the butter (cut in small cubes) and now mix on a high speed until the dough detaches from the bowl (around 15 minutes).
- Transfer the dough into a large bowl, cover with a clean kitchen towel and set aside in a warm place for 30 minutes.
- After 30 minutes, transfer the dough on a floured clean surface, push and knock back the air.
- Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
Ingredients: (For the crème patissière)
- 250ml of milk
- 250ml of liquid cream
- 3 eggs
- 150g of caster sugar
- 60g of cornflour
- 150g of golden raisin
- 100g of chopped Pecan nuts
- Pearl sugar for decoration
- On a medium heat bring the milk & the liquid milk to boil (you can use 500ml of full fat milk instead of half milk and half liquid cream).
- Remove from the heat and set aside.
- In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
- Add the cornflour and continue to whisk.
- Slowly pour the milk into the large bowl and mix.
- Pour the mixture into a large pan and cook on a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
- Preheat the oven to 180C degrees.
- Flour a large cookie tray.
- Remove from the refrigerator the bowl and the crème patissière.
- Transfer the dough on a clean floured surface.
- Flatten the dough into a rectangle of 25 centimeters/45 centimeters.
- Spread the entire surface with the crème patissière.
- Sprinkle with the chopped pecan nuts and the golden raisin on the entire surface.
- Roll up carefully and slowly and pinch the edges.
- Brush the entire surface with one egg yolk (do not forget the edges) and decorate with pearl sugar (or chopped pecan nuts or pistachios).
- Let the dough rise for 30 minutes and then bake for 35 minutes (more or less depending the oven) or when the Brioche is golden brown.
- Remove from the oven and allow to cool for 15 minutes.
- Cut slices and cover with a kitchen towel before serving.
The smell is wonderful, the crème patissière is not too sweet and gives a nice texture. The pecan nuts and the golden raisins are a great addition too! Perfect with our weekend breakfast, with a cup of coffee.
PS: The crème patissière can stay 24 hours inside the fridge! With the left overs of the cream, you can mix it with fruits inside 🙂