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Categories:
flour sugar yeast milk eggs salt butter sugar milk vanilla bean egg yolks sugar cornstarch butter orange water cream
Viewed: 18 - Published at: 5 years agoIngredients
- 3 3/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 -ounce fresh yeast
- 1/3 cup plus 2 tablespoons milk
- 5 large eggs, plus 1 egg, beaten, for egg wash
- 1 teaspoon salt
- 1 stick plus 4 1/2 tablespoons butter
- Rock sugar
- 2 cups milk
- 1 plump, moist vanilla bean, split lengthwise and scraped
- 6 large egg yolks
- 3/4 cup sugar
- 1/3 cup sifted cornstarch
- 3 sticks butter, softened
- 1 tablespoon orange water
- 1 tablespoon kirsch
- 1 1/2 cups whipped heavy cream
Method
- In the bowl of a stand mixer, combine flour, sugar, and yeast on low speed using the dough hook attachment.
- Add milk, 5 eggs, and salt, mixing until the dry ingredients become moistened.
- Increase mixer speed and beat until the dough comes together.
- Slowly add butter, and continue mixing until the dough detaches from the side and bottom of the bowl.
- Transfer the dough to a separate bowl and cover tightly with plastic wrap.
- Allow the dough to rest in a warm place until it almost doubles in size, about 1 1/2 hours.
- Gently deflate the dough; press a piece of plastic wrap against its surface to prevent a skin from forming, and refrigerate for 6 hours.
- After refrigeration is complete, using a rolling pin, roll out the dough to 1/4-inch thickness.
- Cut the dough into an 8-inch diameter, and place on a baking sheet.
- Cover with plastic wrap and allow the dough to rise in a warm place.
- Preheat oven to 375 degrees F.
- Remove the plastic wrap from the risen dough and gently apply a coat of egg wash. Sprinkle some rock sugar over the top.
- Place on a baking sheet and bake for approximately 12 to 15 minutes, or until the dough is puffed and golden.
- Transfer the dough to a cooling rack and let cool to room temperature.
- Cream:
- In a small saucepan, bring milk and vanilla bean to a gentle boil over medium heat.
- In a mixing bowl, whisk together the yolks, sugar, and cornstarch.
- Whisking all the while, very slowly drizzle a quarter of the hot milk into the yolks.
- Still whisking, pour the yolk mixture into the saucepan, and over high heat, whisk vigorously without stopping and bring to a boil.
- Boil for about 1 to 2 minutes, and then transfer to a large bowl.
- Keep stirring until the mixture reaches 100 to 120 degrees F, or slightly warmer than room temperature.
- Add softened butter, orange water, and kirsch.
- When completely combined, gently fold in whipped cream.
- Assembly:
- Cut brioche in half horizontally.
- Smooth cream mixture over bottom layer, and place second layer gently on top.
- Serve.
