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Brioche Suisse
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Brioche Suisse

5 Std.Für 14Nutri-Score D€€
von @foodwithstyle_official5 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

14 Personen
  • flourGetreide350 g
  • butter (room temperature)Milchprodukte150 g
  • eggsMilchprodukte3 Stücke
  • sugarVorräte30 g
  • yeastVorräte6 g
  • saltGewürze2 g
  • waterGetränke20 ml
  • milkMilchprodukte250 ml
  • egg yolksMilchprodukte2 Stücke
  • sugarVorräte50 g
  • cornstarchVorräte20 g
  • flourGetreide12 g
  • butterMilchprodukte7 g
  • vanilla pod (seeds scraped)Gewürze1 Stück
  • dark chocolate morselsVorräte120 g
  • waterGetränke30 ml
  • sugarVorräte30 g
  • lemon juiceObst & Gemüse10 ml
  • egg (beaten, for brushing)Milchprodukte1 Stück

pro Portion

Nährwerte

206kcal

Kohlenhydrate
24 g
Eiweiß
4 g
Fett
10 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Knetmaschine
  • Stielkasserolle
  • Rührschüssel
  • Schneebesen
  • Nudelholz
  • Backpinsel
  • Backofen
  • Backblech

Schritt für Schritt

Zubereitung

  1. Prepare the dough

    • Mix the flour, sugar and salt in a bowl.
    • Dissolve the yeast in the water and let stand for 10 min.
    • Add the eggs and the yeast mixture to the flour and knead with a stand mixer.
    Schritt 1

  2. Incorporate the butter

    • Add the softened butter and knead until the dough is smooth.
    Schritt 2

  3. Let the dough rise

    • Cover the dough and let it rise.
    Schritt 3

  4. Make the crème pâtissière

    • Heat the milk with the butter in a saucepan.
    • Whisk the egg yolks with the sugar until creamy, then add the cornstarch and keep stirring.
    • Add the flour and stir to a creamy texture.
    • Gradually pour in the heated milk, stirring until creamy.
    Schritt 4

  5. Cool the crème pâtissière

    • Pour the crème pâtissière into a bowl, cover and let it cool.
    Schritt 5

  6. Chill the dough

    • Knead the risen dough and refrigerate it.
    Schritt 6

  7. Fill and fold the dough

    • Roll out the dough and spread the crème pâtissière over one half.
    • Scatter the dark chocolate morsels on top and fold the dough over.
    Schritt 7

  8. Chill again

    • Chill the filled dough.
    Schritt 8

  9. Shape the brioches

    • Trim the edges and divide the dough into 14 pieces.
    • Let the pieces rise.
    Schritt 9

  10. Brush and bake

    • Brush the brioches with the beaten egg.
    • Bake at 180 °C.
    Schritt 10

  11. Make the syrup

    • Mix the water and sugar in a saucepan, add the lemon juice and simmer until thick.
    Schritt 11

  12. Finish

    • Brush the baked brioches with the syrup.
    Schritt 12
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