Ingredients

• 150g Butter
• 1 Egg
• 80g Egg Yolk
• 140g Caster Sugar
• 90g All Purpose Flour
• 700ml Milk
• 1 teaspoon Vanilla Extract
• 50g Demerara Sugar
• 50g Ground Almonds
• 14g Dried Yeast
• 400g Bread Flour
• 3g Salt
• 2 Eggs
• 250g Whipping Cream
• ½ teaspoon Orange Blossom Water

Tools

• Oven
• Parchment paper
• Plastic wrap
• Rolling pin
• Cooking Chef XL
• Cooking chef xl bowl
• Medium bowl
• Small bowl
• Medium bowl
• Baking tray - large
• Lightly floured surface
• Cooking chef xl bowl
• Piping bag

Method

1. Attach the Creaming Beater
2. Add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Mix with splashguard fitted until combined - 30 sec, Speed 1
5. Then add milk and vanilla extract to the Cooking Chef XL Bowl
6. Mix with splashguard fitted until combined - 30 sec, Speed 1
7. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed 1
8. Pour mixture into medium bowl
9. Cover with plastic wrap
10. Chill in fridge until completely cool
11. Clean Cooking Chef bowl
12. Attach the K-Beater
13. Add butter, all purpose flour, demerara sugar and ground almonds to the Cooking Chef XL Bowl
14. Mix with splashguard fitted until combined - 3 min, Speed Min
15. Transfer mixture to small bowl then set aside
16. Clean Cooking Chef bowl
17. Attach the Dough Tool
18. Add milk and dried yeast to the Cooking Chef XL Bowl
19. Heat with splashguard fitted until combined - 5 min, 30°C, Speed 1
20. Then add bread flour to the Cooking Chef XL Bowl
21. Mix with splashguard fitted until combined - 30 sec, Speed 1
22. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
23. Transfer dough to medium bowl then set aside
24. Clean Cooking Chef bowl
25. Attach the Dough Tool
26. Add bread flour, salt, caster sugar and egg to the Cooking Chef XL Bowl
27. Mix with splashguard fitted until combined - 3 min, Speed 1
28. Transfer dough to Cooking Chef XL Bowl
29. Mix with splashguard fitted until combined - 2 min, Speed 1
30. Then add butter to the Cooking Chef XL Bowl
31. Mix with splashguard fitted - 2 min, Speed 2
32. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
33. Line a clean baking tray with parchment paper
34. Transfer dough to lightly floured surface
35. Knead until elastic
36. Roll into a circle
37. Transfer dough to baking tray
38. Let rest until doubled - 30 min
39. Pre-heat oven - 180°C
40. Retrieve the dough
41. Brush with egg
42. Sprinkle with the content of the small bowl all over the glazed surface
43. Bake until golden brown - 25 min, 180°C
44. Remove from oven and let cool
45. Clean Cooking Chef bowl
46. Attach the Whisk
47. Add whipping cream and orange blossom water to the Cooking Chef XL Bowl
48. Mix with splashguard fitted until thick - 2 min, Speed Max
49. Remove the crème pâtissière from the fridge
50. Transfer cream to Cooking Chef XL Bowl
51. Mix with splashguard fitted - 1 min, Speed Max
52. Transfer cream to piping bag
53. Refrigerate in fridge until needed
54. Retrieve the cooled brioche
55. Slice into halves
56. Place the top half of the brioche aside
57. Remove the cream from the fridge
58. Pipe cream onto cake
59. Carefully place the second half on top
60. Serve

Home  >  Recipes