Brioche carrot cahe with Thermomix

(No Ratings Yet)

12 October, 2024

Recipe made by our friend Luz Maria Lagoa. Hello comrades. Happy last Saint Friday Pastry Chef of the month of September, faithful to him, I stop by to sweeten the entire group with a new recipe. First of all, let me tell you that I am already on the surgical waiting list again.

And, until they call me to undergo surgery, (still with pain and reduced functionality), I will try to upload a new recipe on pastry Fridays.

This week, I continue to innovate in adding new flavors to brioche doughs. Today, in the dough I added carrot and cheese frosting filling.

I can tell you that it came out super juicy due to the moisture that the carrot provides. If you like the classic carrot cake, you will undoubtedly succeed with this brioche. I highly recommend it

Brioche carrot cahe with Thermomix

People

Cooking Time:

30 minutes

Total Time

30 minutes

Kitchen

Thermomix

Category:

desserts with thermomix

Brioche carrot cahe ingredients with Thermomix

MASS

500 gr strong flour
16 g fresh yeast
175 ml milk
1 egg
45 gr butter (TA)
150 g grated carrot
90 gr sugar
45 gr honey
Pinch of salt
8 ml orange blossom aroma

CHEESE FROSTING

80 gr white chocolate
70 gr butter (TA)
380 gr cream cheese (cold from the refrigerator)
35 ml orange juice
50 g powdered sugar

OTHERS

Beaten egg for brushing
Sugar moistened with anise

Preparation of Brioche carrot cahe with Thermomix

MASS

We peel the carrots and cut them into pieces, we add them to the glass, 6 sec, V-5. We set aside and reserve
We temper the milk and dilute the yeast.
In the glass, we add all the ingredients except the butter.
10 sec, V-4. We let it rest for 20 minutes so that the flour particles are hydrated.
Then, we add the butter in small cubes while kneading in a V-shaped pattern.
When everything has been integrated, we will do 3 or 4 kneadings of 2 minutes each with a 5 minute rest between kneading and kneading.
Pour into a lightly greased bowl and cover.
We let it increase in size.
Then, we degas (remove the air created after rising, kneading for a minute by hand.

CHEESE FROSTING

Chocolate in pieces into the glass, 8 sec, V-8, we lower the remains onto the blades.
Add the butter, 1 min, 50°, V-3, add the cheese, juice and powdered sugar, 30 sec, V-3.
We lower remains towards blades.
Then, 30 sec, V-4.
We fill it in a pastry bag and reserve it in the refrigerator.

FORMED AND BAKED

We weigh the dough and divide into 8.
We ball each piece, cover and let it rest for 10 minutes.
Then, we stretch each ball and make a curl.
We have to get an approximate size of 38/40 cm for each curler.
Do not stretch it all at once, as the dough will tend to shrink, meaning that it is tense and needs to relax, covering it for about 10 minutes.
Once all the curlers are done, we will proceed to form the braids.
We cover and let them grow (approximately 50 minutes)
Then, we brush with the beaten egg and sprinkle with moistened sugar.
Oven preheated to 170°, heat up and down
We bake for about 25 min.
We turn off and remove to cool on a rack.
Once completely cool, open halfway and fill with the frosting.
ONLY LEFT TO ENJOY, GOOD PROFIT