Name: Swiss Brioche
Yield: 8 items
Cuisine: sw

Directions

Prep. time

50m

Brioche
- 225 g butter
- 185 g bread or strong flour
- 185 g all purpose flour
- 185 g egg (3)
- 75 g white sugar
- 45 g whole milk
- 25 g fresh yeast or 10 g dry yeast
- 7 g salt
- In a bowl, mix the two flours, eggs, milk, sugar, yeast and salt until combine.
- Then, using a stand mixer, knead the dough for 10 - 12 minutes or until dough turns elastic and little bubbles begin to form on its surface.
- Then, add the chill butter in small chunks bit in 3 or 4 times and knead for 10 minutes until fully absorved and the dough gets shinny.
- Transfer the dough into a container and cover with plastic wrap. Let it proof in the refrigerator overnight .
Pastry cream
- 160 g whole milk
- 40 g egg yolks (2)
- 30 g white sugar
- 14 g corn flour
- 10 g whole milk
- 5 g vanilla
- In a saucepan, combine milk and vanilla and bring to a boil.
- In the meantime, in a bowl, mix egg yolks, sugar and corn flour and stir until it is homogenous and lumpfree.
- Then, pour the hot milk over the egg mixture to temper the eggs and whisk vigorously to combine.
- Put it back to the stove and cook at medium heat until it thickens. Whisk constantly.
- Afterwards, turn the heat off and add butter.
- Lastly, transfer the cream into a container and cover in contact with plastic wrap. Refrigerate overnight.
Frangipane cream
- Pastry cream
- 80 g powdered sugar
- 80 g butter
- 80 g ground almond
- 65 g egg
- 30 g rum
- First, in a food processor, combine butter, ground almond, powdered sugar, the egg and tum and blend until paste turns homogenous.
- Next, take the pastry cream out of the fridge and stir it with a whisk until it gets creamy.
- Then, add it to our previous mixture and integrate. Set aside until ready to use.
Assembly
- Take the brioche dough out of the fridge and place it on our previously lightly floured counter. Roll it our in a 30 cm. x 50 cm. rectangle.
- Then, spread the frangipane cream over 2/3 of the surface of our brioche, leaving 5 cm. on the superior and inferior edge of the dough.
- The third inferior portion of the dough should then be folded over itself. After lightly wetting the superior edge of the brioche dough, fold the third superior part over, sealing it by gently pressing your fingers over the wet area.
- Put it in the freezer for 20 minutes to cool the dough and ease the process of cutting it.
- Once the dough has hardened, cut it in 4 - 5 cm. width stripes. We should end up having around 12 pieces.
- Then, place the stripes on a baking tray separated by 4 cm. and let them proof until doubled in size. It should take around 1 hour and 30 minutes.
- Finally, egg wash each stripe brioche dough with a mixture of egg yolk and a dash of heavy cream and bake at 180º C for 12 minutes.
- And that’s it! Place them on a cooling rack and let them cool to room temperature. This kind of dough is best consumed the same day they are baked to prevent from drying out.

Brioche

225 g butter
185 g bread or strong flour
185 g all purpose flour
185 g egg (3)
75 g white sugar
45 g whole milk
25 g fresh yeast or 10 g dry yeast
7 g salt

Pastry cream

160 g whole milk
40 g egg yolks (2)
30 g white sugar
14 g corn flour
10 g whole milk
5 g vanilla

Frangipane cream

Pastry cream
80 g powdered sugar
80 g butter
80 g ground almond
65 g egg
30 g rum

Swiss Brioche

Brioche

Pastry cream

Frangipane cream

Brioche

225 g butter
185 g bread or strong flour
185 g all purpose flour
185 g egg (3)
75 g white sugar
45 g whole milk
25 g fresh yeast or 10 g dry yeast
7 g salt

Pastry cream

160 g whole milk
40 g egg yolks (2)
30 g white sugar
14 g corn flour
10 g whole milk
5 g vanilla

Frangipane cream

Pastry cream
80 g powdered sugar
80 g butter
80 g ground almond
65 g egg
30 g rum

Assembly

Torrijas

Brioche Nanterre

Lemon delice

Chopped almonds

Chocolate chip

Swiss Brioche

Brioche

Pastry cream

Frangipane cream

Brioche 225 g butter 185 g bread or strong flour 185 g all purpose flour 185 g egg (3) 75 g white sugar 45 g whole milk 25 g fresh yeast or 10 g dry yeast 7 g salt

Pastry cream 160 g whole milk 40 g egg yolks (2) 30 g white sugar 14 g corn flour 10 g whole milk 5 g vanilla

Frangipane cream Pastry cream 80 g powdered sugar 80 g butter 80 g ground almond 65 g egg 30 g rum

Assembly

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Brioche

225 g butter
185 g bread or strong flour
185 g all purpose flour
185 g egg (3)
75 g white sugar
45 g whole milk
25 g fresh yeast or 10 g dry yeast
7 g salt

Pastry cream

160 g whole milk
40 g egg yolks (2)
30 g white sugar
14 g corn flour
10 g whole milk
5 g vanilla

Frangipane cream

Pastry cream
80 g powdered sugar
80 g butter
80 g ground almond
65 g egg
30 g rum