The Agrisicilia team
Ingredients
Water roux ingredients
55 g of milk
55 g of water
22 g di Flour
Dough ingredients
500 g of flour w 330
132 g of water roux
110 g of milk
10 g of brewer's yeast
110 g of cream
100 g of sugar
1 of egg
1 of yolk
7 g of salt
1 teaspoon of vanilla extract
60 g of butter
The “Brioches with Pistachio Cream” are a culinary delight that blends the softness of brioches with the richness and enveloping flavor of pistachio cream. This recipe, perfect for a special breakfast or brunch, will give anyone who tastes it an unforgettable tasting experience.
Recipe by food blogger Antonella Audino
Instructions
Water roux preparation
1. In a saucepan, combine water, milk and flour, quickly removing fork without creating lumps, and bring this small mixture to 65°C, stirring constantly until you obtain a thick cream to keep in a well-sealed fridge where it can remain for up to a week.
Dough preparation
1. In a planetary mixer, combine the flours, the water roux, the sugar, the whole egg and slowly the milk with the crumbled yeast and the cream, start the dough with the spiral.
2. Once partially mixed, insert the egg yolk and salt and mix until you obtain a smooth and elastic dough, add the butter in flakes, allowing it to be absorbed well before the next insertion and the vanilla.
3. Place in a bowl, round, cover with cling film and let rise until doubled in about two hours at 26°
Forming
1. Once the dough has risen, place the dough on the work surface dusted with flour and cut into 10/12 parts, round and place on the baking tray, cover and leave to rise until doubled
2. When the brioches have risen well, brush with egg yolk and milk of equal weight, cut a hole in the center and bake at 180° static, humidifying the oven with a few splashes of water
3. Once cooked, fill the center of the brioche with Agrisicilia pistachio spread, due to the high percentage of pistachio and incredible deliciousness
Final result
