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Parisian brioche with coconut cream

Name: Parisian brioche with coconut cream
Yield: 12 brioches

Soft and pillowy individual brioches filled with a luscious coconut cream and decorated with shredded coconut

Shredded coconut

Coconut cream

Brioche dough

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Ingredients

Yields

12 brioches

Brioche dough

370 g strong or bread flour
200 g egg (4)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Coconut pastry cream

400 g coconut milk
70 g vanilla or white sugar
40 g cornflour
30 g egg yolk (2)
2 g salt
A few drops of coconut essence (optional)

Assembly

50 g shredded coconut
Neutral glaze

Directions

Prep. time

30m

Brioche dough
- 370 g strong or bread flour
- 200 g egg (4)
- 180 g butter
- 40 g white sugar
- 16 g fresh yeast
- 6 g salt
- In the bowl of the mixer, mix the flour, eggs, sugar, fresh yeast and salt until all the ingredients are combined.
- Then knead on medium speed for 10 minutes until the flour develops gluten and becomes elastic.
- Then gradually add the cold butter in small pieces and knead for another 10 minutes until the dough pulls away from the sides of the bowl and becomes smooth, shiny and even.
- Leave the dough to rise at room temperature for 1 hour.
- Then put the dough in the fridge for at least 1 hour, but ideally overnight.
- Remove from the fridge and divide the dough into 12 portions of equal weight using a scale.
- Divide each portion into two parts, one being approximately one third of the total and the other the rest.
- Take the two parts and roll each into a ball. Take the large one and smooth it slightly, press it with your thumb in the centre and place it in an individual brioche mould with a diameter of 10 cm, greased with butter. Then lightly brush the cavity with water and place the other small ball right in the centre. Repeat this step with the remaining parts.
- Leave to rise until the dough has tripled in volume. The time will depend on the conditions of the dough and may take between 2 - 3 hours.
- The optimum fermentation temperature for this dough is 27º C. If we do not have a fermentation chamber, we can replicate a similar environment in our unlit oven by placing a pan of boiling water in it. In this way we will achieve a suitable temperature and humidity for the correct fermentation of our dough.
- When our dough has tripled in volume, brush the surface delicately with beaten egg.
- Preheat and bake for 14 minutes at 160º C.
- Remove from the oven and wait 5 minutes before unmoulding our brioche and allowing it to cool to room temperature.
Coconut pastry cream
- 400 g coconut milk
- 70 g vanilla or white sugar
- 40 g cornflour
- 30 g egg yolk (2)
- 2 g salt
- A few drops of coconut essence (optional)
- In a saucepan, heat the coconut milk over medium heat until it comes to the boil.
- Meanwhile, in a bowl, mix the sugar together with the cornflour, egg yolks and salt with the help of a whisk until you obtain a homogeneous mixture without lumps.
- When the coconut milk begins to boil, pour it over the previous mixture in a fine trickle and stir with the whisk until it is completely incorporated.
- Leave the dough to ferment at room temperature for 1 hour.
- Then return the mixture to the heat and cook until the mixture thickens, stirring constantly with the whisk.
- Finally, turn off the heat, add a few drops of coconut essence to taste if desired and transfer the mixture to a container covered with cling film in contact with the cream.
- Keep in the fridge for at least 4 hours.
Assembly
- 50 g shredded coconut
- Neutral glaze
- Brush with neutral glaze or apricot jam the top of our brioches except for the head or central part.
- Now, sprinkle the dehydrated shredded coconut over the brioches so that they adhere to the neutral glaze.
- Next, take the coconut pastry cream out of the fridge and put it into a piping bag with a nozzle for filling buns or doughnuts.
- Prick the centre of the brioches from the top centre of the brioche and fill each one with the coconut pasrty cream.
- Store in a cool, dry place. It is advisable to consume the brioches within 24 hours of baking as the dough tends to dry out.

Brioche dough

370 g strong or bread flour
200 g egg (4)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Coconut pastry cream

400 g coconut milk
70 g vanilla or white sugar
40 g cornflour
30 g egg yolk (2)
2 g salt
A few drops of coconut essence (optional)

Assembly

50 g shredded coconut
Neutral glaze

Parisian brioche with coconut cream

Brioche dough

Coconut pastry cream

Assembly

Brioche dough

370 g strong or bread flour
200 g egg (4)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Coconut pastry cream

400 g coconut milk
70 g vanilla or white sugar
40 g cornflour
30 g egg yolk (2)
2 g salt
A few drops of coconut essence (optional)

Assembly

50 g shredded coconut
Neutral glaze

Tarte Tropézienne

Semlor buns

Brioche Nanterre

Shredded coconut

Parisian brioche with coconut cream

Brioche dough

Coconut pastry cream

Assembly

Brioche dough 370 g strong or bread flour 200 g egg (4) 180 g butter 40 g white sugar 16 g fresh yeast 6 g salt

Coconut pastry cream 400 g coconut milk 70 g vanilla or white sugar 40 g cornflour 30 g egg yolk (2) 2 g salt A few drops of coconut essence (optional)

Assembly 50 g shredded coconut Neutral glaze

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Tarte Tropézienne

Semlor buns

Brioche Nanterre

Brioche dough

370 g strong or bread flour
200 g egg (4)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Coconut pastry cream

400 g coconut milk
70 g vanilla or white sugar
40 g cornflour
30 g egg yolk (2)
2 g salt
A few drops of coconut essence (optional)

Assembly

50 g shredded coconut
Neutral glaze