Cream and cream anise brioche with thermomix

Preparation of Brioche with anise cream and cream with thermomix

MASS

1. We temper the milk and dilute the yeast.
2. We add all the ingredients together with the milk and yeast to the glass, 10 sec, V-4.
3. We let it rest for 20 minutes so that the flour particles are hydrated.
4. Then, we will do 3 kneadings of 2 minutes each with their respective 5-minute breaks between kneading and kneading.
5. Remove to a lightly greased bowl and cover.
6. We let it increase in size (approximately 2 hours, always depending on the temperature of your kitchen).
7. Then, we degas (remove the air created after rising), kneading for a minute by hand.

FORMED AND BAKED

1. We weigh the dough and divide into 12.
2. We ball each portion.
3. We cover and let it rest for about 10 minutes.
4. We flatten each ball with our hands and form the curlers. They should reach approximately 30 cm in length.
5. We will make 4 braids of 3 curls each.
6. Once the braids are formed, we will cover them and let them grow (approximately 1 hour)
7. When they have grown, brush with the beaten egg and sprinkle with moistened sugar.
8. Oven preheated to 170°, heat up and down
9. We bake for about 25 min.
10. We turn off and remove to cool on a rack.

PASTRY

1. All ingredients except vanilla, in the glass, 7 min, 90°, V-4.
2. We add the vanilla, 5 sec, V-5, put it aside in a bowl and cover with plastic wrap (in contact with the cream), so as not to generate a crust.

WHIPPED CREAM

1. We add the very cold cream, and semi-whip at V-4, then add the sugar and finish whipping.

TERMINATION

1. Once the brioche is completely cool, we open it in half with a serrated knife and fill it.
2. ONLY LEFT TO ENJOY, GOOD PROFIT