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Brioche Suisse
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Brioche Suisse

5 uVoor 14Nutri-Score D€€
van @foodwithstyle_official5 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

14 personen
  • flourGranen350 g
  • butter (room temperature)Zuivel150 g
  • eggsZuivel3 stukken
  • sugarVoorraadkast30 g
  • yeastVoorraadkast6 g
  • saltKruiden en specerijen2 g
  • waterDranken20 ml
  • milkZuivel250 ml
  • egg yolksZuivel2 stukken
  • sugarVoorraadkast50 g
  • cornstarchVoorraadkast20 g
  • flourGranen12 g
  • butterZuivel7 g
  • vanilla pod (seeds scraped)Kruiden en specerijen1 stuk
  • dark chocolate morselsVoorraadkast120 g
  • waterDranken30 ml
  • sugarVoorraadkast30 g
  • lemon juiceGroente en fruit10 ml
  • egg (beaten, for brushing)Zuivel1 stuk

per portie

Voedingswaarden

206kcal

Koolhydraten
24 g
Eiwitten
4 g
Vetten
10 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Keukenmixer
  • Steelpan
  • Mengkom
  • Garde
  • Deegroller
  • Bakkwast
  • Oven
  • Bakplaat

stap voor stap

Bereiding

  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.
    Stap 1

  2. Incorporate the butter

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

  3. Let the dough rise

    • Cover the dough and let it rise.
    Stap 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.
    Stap 4

  5. Cool the crème pâtissière

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

  6. Chill the dough

    • Knead the risen dough and refrigerate it.
    Stap 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.
    Stap 7

  8. Chill again

    • Chill the filled dough.
    Stap 8

  9. Shape the brioches

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

  10. Brush and bake

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

  11. Make the syrup

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

  12. Finish

    • Brush the baked brioches with the syrup.
    Stap 12
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