Brioche with custard

Category: Yeast bread
Brioche with custard

Ingredients

For the test
Flour 750 g
Milk Z00 ml
Sugar 130 g
Butter 150 g
Large eggs 2 pcs
Vanillin
Fresh yeast 25 g
For cream
Milk 500 ml
Sugar 130 g
Large egg 1 PC
Flour 4 tbsp
Vanillin
Powdered sugar for dusting

Cooking method

  • I keep experimenting with stuffed brioches.
  • Dough:
  • I kneaded the dough in a Bosch MUM86A1 combine. Dissolve yeast with a little sugar in 150 ml of milk. Sift the flour into the bowl of the food processor, add the remaining sugar, the remaining milk, vanillin and milk with yeast. Start mixing at a slow speed. Add eggs and, when stewed in, add butter. Do not melt the oil. It should be at room temperature and very soft. Increase kneading speed to 2. Knead for about 15 minutes. Cover with plastic wrap and proof.
  • Cream:
  • Heat 350 ml of milk to a boil. At this time, beat the egg with a whisk, add flour and 150 ml of the remaining milk. Pour this mixture into preheated milk, stirring constantly and continuing to heat, add sugar. When thickened, remove from heat and add vanillin. Cover with cling film, placing it directly on the cream, so that a crust does not form when it cools. Cool to room temperature.
  • When the dough has increased in volume, put on the table, divide into 36 balls. Roll each ball into a good cake. Put 1.5 tsp of cream in the middle. Pinch in a circle "in the assembly" leaving a very tiny hole. Lay out paper inserts in cupcake tins (I have silicone ones) and place the brioches with the hole up.
  • Brioche with custard
  • Proof. Bake in an oven preheated to 160 degrees until golden brown.
  • Brioche with custard
  • Bon Appetit!

The dish is designed for

36 pcs

Note

The dough will be very soft. Brioches are tender, melt in your mouth. I got 36 pieces, since my molds are small. If you have more molds, divide by fewer.

An4utka
Mmmm, lovely sight, I just want to try And what yeast did you put in and how much?
Babushka
Quote: An4utka

Mmmm, lovely sight, I just want to try And what yeast did you put in and how much?
Well, you muddler. Corrected. Fresh yeast. Thanks for noticing.
SanechkaA
brioshiki as for selection, even, ruddy and with cream - this is generally a dream very beautiful photos and an affordable recipe
fronya40
oh and beauties! eyes rejoice and a mouthful of saliva! I'm taking away to bookmarks!
GenyaF
Grandmother! What wonderful briochets! And not at all difficult, I will definitely do
Melrose
Grandma has already put the dough! your buns look so appetizing!
Melrose
baked brioshiki, though made with boiled condensed milk. with my kindergarten it is unrealistic to make custard while mixing it with 500g of flour, it turned out 29 pieces! the dough is the most tender! only I opened all the buns and the filling is visible! but all the same deliciously awful! now with coffee the bun melted straight in my mouth! deep bow for the recipe
win-tat
Oh, what a dumb thing! Babushka, thanks, I stole the recipe
Babushka
Quote: Melrose

baked brioshiki, though made with boiled condensed milk. with my kindergarten, it is unrealistic to make custard while kneading it into 500g of flour, it turned out 29 pieces! the dough is the most tender! only I opened all the buns and the filling is visible! but all the same deliciously awful! now with coffee the bun melted straight in my mouth! deep bow for the recipe
Bravo! I am very glad that I liked it!
My brioches do not open, because I leave very tiny holes.
kirch
And those brioches with raspberries, is the dough the same?
Babushka
Quote: kirch

And those brioches with raspberries, is the dough the same?
The raspberry brioche dough is tighter and sweeter. Since there is more yeast, more rises.Brioches with custard are more tender, the dough is less sweet, so the cream is sweet. Here
Babushka
Thank you my dear members of the forum! I am very pleased that you liked my experiments!
Vicushonok
Thanks for the idea and recipe!
I love brioche =))))))))))))
Babushka
Quote: Vikushonok

Thanks for the idea and recipe!
I love brioche =))))))))))))
Always happy to share.
Alenky
: flowers: Babushka! Thanks for the good recipe! And thanks for describing in your recipes what technique you use! For example here is informative about mixing with a food processor!
Babushka
Quote: Scarlet

: flowers: Babushka! Thanks for the good recipe! And thanks for describing in your recipes what technique you use! For example here is informative about mixing with a food processor!
Thanks Alena! I am an avid deviceaholic with many years of experience and love my technique
I try to infect others with this virus
Alenky
Quote: Babushka

Thanks Alena! I am an avid deviceaholic with many years of experience and love my technique
I try to infect others with this virus
Babushka you do it! : doctor: treatment is pointless! : lol: I love my technique too! But it is very interesting to learn new things!
Babushka
Quote: Scarlet

Babushka you do it! : doctor: treatment is pointless! : lol: I love my technique too! But it is very interesting to learn new things!
Alena, thank you for your solidarity and support!
Sonadora
Brioche, and even with custard! Well, goodbye figure! The question will soon become relevant: where will we make the waist.
Babushka
Quote: Sonadora

Brioche, and even with custard! Well, goodbye figure! The question will soon become relevant: where will we make the waist.
Marina, thank you! But I'm very far from your five pages of great recipes.
notglass
I honestly held on to the last! But more to endure the strength of the netuti! I will bake tomorrow, for sure. I even have the same MUM.
Babushka
Quote: notglass

I honestly held on to the last! But more to endure the strength of the netuti! I will bake tomorrow, for sure. I even have the same MUM.
Anna, good luck! It is very easy !
Painting
This is delicious! Thank you !
Babushka
To your health!
Aprelevna
Is it possible, instead of cream, in the filling with thick jam, such as Schwartau?
Tomorrow there will be a lot of cooking in the morning, by the arrival of the guests, so I think so that it is not so confusing with cream,
put jam ... och. I want to bake these buns
and I still don't have such silicone molds, how can I do without them?
kirch
May I answer. I baked brioches according to another Granny's recipe, which was with raspberries. And I baked with apple jam
Aprelevna
Lyudmila, thank you! I knew that jam would be right here
kirch
And in general, there are no molds? It is possible in any, I think. I didn't have enough separate ones and I baked in a form that is for 6 muffins.
notglass
Babushka, thank you very much for such a wonderful recipe! The brioches turned out to be great. We loved it!
echeva
this is some kind of MIRACLE !!!! I will bake, I will, and I will be a Miracle-photo-report !!!
Babushka
Quote: kirch

May I answer. I baked brioches according to another Granny's recipe, which was with raspberries. And I baked with apple jam
Lyudmila, thanks for the answer! Today there was no time to look at the forum, I baked "Peremyachi" with apples.
kirch
Quote: Babushka

Lyudmila, thanks for the answer! Today there was no time to look at the forum, I baked "Peremyachi" with apples.
What about the recipe? There are a lot of apples this year.
Babushka
Quote: Aprelevna

Is it possible, instead of cream, in the filling with thick jam, such as Schwartau?
Tomorrow there will be a lot of cooking in the morning, by the arrival of the guests, so I think so that it is not so confusing with cream,
put jam ... och. I want to bake these buns
and I still don't have such silicone molds, how can I do without them?
Any filling can be done.
You can use any muffin tins. For example disposable foil ...
Babushka
Quote: notglass

Babushka, thank you very much for such a wonderful recipe! The brioches turned out to be great. We loved it!
Hurrah! I am very glad!
Babushka
Quote: kirch

What about the recipe? There are a lot of apples this year.
Now I will portray
Vitalinka
Babushka, thanks a lot for the recipe!
The brioches are delicious and fluffy! It was pleasant to work with the dough, we liked it!

🔗
vera_111
Quote: Vitalinka

Babushka, thanks a lot for the recipe!
The brioches are delicious and fluffy! It was pleasant to work with the dough, we liked it!
Vitalinka, - what a beauty, did you grease the molds or do they come out so well? I have to buy milk and cook.
Babushka, thank you very much for such a delicious recipe
Vitalinka
vera_111, Thank you!
I didn't grease the molds with anything, I have silicone ones.
Babushka
Quote: Vitalinka

Babushka, thanks a lot for the recipe!
The brioches are delicious and fluffy! It was pleasant to work with the dough, we liked it!

🔗
Very nice and tasty! Bravo!
Babushka
Thank you girls! I am very touched by your attention and positive assessment!
Tumanchik
Quote: Babushka

Thank you girls! I am very touched by your attention and positive assessment!
tell me, can you use dry yeast?
drakusja
But how do the French make their ice cream brioches ?! In the morning, the café serves hot brioches and cold ice cream in the middle. Pretty woman !!!
Babushka
Quote: tumanofaaaa

tell me, can you use dry yeast?
Sorry for not responding right away. Was on a business trip.
I think dry yeast can be used. I like fresh
Babushka
Quote: drakusja

But how do the French make their ice cream brioches ?! In the morning, the café serves hot brioches and cold ice cream in the middle. Pretty woman !!!
Maybe it will work ... if you take very frozen ones. In brioches with raspberries - raspberries are like fresh. But, unfortunately, not cold.
Tumanchik
I have been tormented by the desire to cook for a long time, but I didn't have enough time. Now I am reporting. Brioche with custardSuper. Only mui still required about 200 grams. It was watery after kneading, but up to a distance. Or should I not have added?
Babushka
Smart girl! Everything was done great! Correctly, they added flour! It depends on the type of flour, moisture, etc.! Bravo!
Tumanchik
Quote: Babushka

Smart girl! Everything was done great! Correctly, they added flour! It depends on the type of flour, moisture, etc.! Bravo!

Thank you. Very tasty !!!
Tumanchik
Quote: Babushka

Smart girl! Everything was done great! Correctly, they added flour! It depends on the type of flour, moisture, etc.! Bravo!
Today my husband took to work with him (he works for me in an important military administration) a male team, their wives are important ladies - they can only cook pizza from the store - so I have them with my cooking two ranks higher than my husband, although it is rank!!!! They always buy something for tea on holidays or vacations, but I always bake myself and my lard always goes with a bang! So your brioshiki will add a couple of stars to my shoulder straps !!! Thank you.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers