The Agrisicilia team
Ingredients
Brioche dough
230 g of 0 flour
20 g of powdered milk
50 g of sugar
10 g of brewer's yeast
120 g of whole milk
1 yolk
50 g of butter
5 g of salt
1 teaspoon of vanilla extract
Pistachio custard
1 whole egg
50 g of sugar
250 g of whole milk
1 pinch of salt
1/2 vanilla pod
50 g pistachio spreadable cream
Pistachio frosting
40 g of egg white
40 g of powdered sugar
40 g of pistachio flour
40 g of potato starch
A very soft brioche with a muffled texture, a delicious custard with the addition of pistachio cream and a crispy frosting, and together they are something truly sensational.
Even simple brioche can be made special if the right ingredients are combined. We all agree on how good pistachio is, so why not add a sweet and suave Pistachio Custard?
Follow the recipe, and savor the mouthwatering goodness of these semolicious Pistachio brioche
Instructions
Brioche dough preparation
1. Place the flour , milk powder , crumble the brewer's yeast , add the sugar and whole milk into the bowl of the planetary mixer and start the dough with the spiral mixer until it is strung together.
2. Add the yolk and string together
3. Add the chopped butter, vanilla, and with the last insertion the salt and string together .
While kneading the brioche dough, tip it over from time to time with the tarot to facilitate stringing; at the end the bowl should be completely repulped, the dough clinging to the spiral and pulling the dough will make a veil.
4. Gather the dough, round and place in a graduated container at 26° until doubled at least two hours
5. Place the risen dough on the work surface lightly dusted with flour and section to 40 g, round and form into well-pirated balls then place in a small ramekin and place in the mini muffin pan and let rise to double in about an hour .
Pistachio custard preparation
1. in a small saucepan lightly whisk the egg with the sugar and flour then add the milk while stirring all the time and cook over gentle heat until it thickens, remove from heat and continue stirring to prevent lumps from forming, leave to cool
2. When the cream is cold, add the pistachio spread emulsifying well
Pistachio frosting preparation
1. Mix egg white with powdered sugar, pistachio flour and starch and refrigerate for a few hours
Forming
1. When the dough has risen , place the icing in a pastry bag with a small, thin nozzle and make a small circle on top of the brioches ,dust with powdered sugar and bake at 180° in a preheated oven, when the brioches are placed in the oven spray upward with a sprayer a couple of times and bake for about 13 minutes static oven, the brioches should be baked clear
2. Stuff the brioche pastries with cream using a sac a poche with a long, narrow nozzle as soon as they come out of the oven so that they are tender and yielding, dust with powdered sugar
3. Our brioches are ready to be savored.
Final result
