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Brioche Cake with Pastry Cream (Brioche alla Crema)

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By my Italian cuisine
 
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine
Brioches are not really easy to make. It took me quite long time to make a good brioche dough at home. I think this is a good recipie to make a very rich but delicious and soft Brioche Cake, perfect for tea time or for breakfast. For the Pastry Cream You can refer to the "Italian Pastry Cream" in this blog.

Ingredients for the Brioche Dough :
500g all pourposes flour
10g salt
20g fresh yeast or 10g of dried granulated yeast 
5 Eggs
200g Softened Butter chopped
60g fine White Sugar
100mlwater

Ingredients for the cake:
1 Brioche Pastry
2 large cups of Italian Pastry Cream 
1 wipped egg for glazing + 2 Tbs of pearl sugar for decoration

Instructions for the Brioche dough:
- Place the flour in a mixing bowl, add salt and sugar. Mix the yeast with 1 Tbs of warm water (30-45°C), stir it well, add it in the bowl. Add the 5 wipped eggs.

- Mix and little by little add the water. Mix again. You must get a lightly sticky and uneven dough. 
Start to knead the dough. Knead for 15 minutes (you can knead in a Bread Machine: "Dough" programm for 15 minutes). Now you dough must be elastic and much more even than before.
- At this moment you can start to add the butter to the dough. Knead untill the butter is completely mixed.(To knead with a Bread Machine: "Dough" programm 15 min.).
Place the dough in a floured bowl and let it grow at room temperature. After 2 or 3 hours it must have doubled the volume. 
 -Take the dough out on a floured surface and make it flat with your hands. The dough is ready whenit is back to the original volume.
Make a ball out of it. Place it back in the bowl and reserve in the fridge for minimum 3 hours, better if overnight.The morning after your dough will be ready to be shaped. 
Instructions for the Brioche Cake:
Take the cold brioche dough out of the fridge and place it on a floured surface give it a rectangle shape. Take the Pastry cream and spread it over the rectangle. 
- Roll the pastry rectangle on his largest side. You must have a long roll of pastry filled with cream. (see photo). Cut the roll in 9 parts and put them in a cake baking pan. Cover with a towel. Let it rest for one hour in a cool place. Pre-heat the oven at 200°C.

After one hour, glaze the cake with the wipped egg. Sprinkle the pearl sugar on the top. Put the cake in the oven at 200°C for 5 minutes then low the temperature to 180°C and let it cook till it turns golden brown.
Your Brioche Cake is ready. Take out from the oven and make it cool. Wait few hours before eating.  Buon Appetito!
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Comments

  1. AnonymousOctober 6, 2011 at 10:22 PM

    Oh my and how many calories? All good though

    ReplyDelete
  2. my Italian cuisineOctober 7, 2011 at 5:09 PM

    I know....some calories...just for very special occasions, but it is worth to try it!

    ReplyDelete

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