brioche filled with cream with thermomix

Preparation of brioche filled with cream with thermomix

CREAM PRODUCTION

1. We put the ingredients in the glass,
2. 5 minutes / 90°C / speed 4
3. Set aside and cover the skin with film (in contact with the cream), so as not to generate scabs
4. Let it cold down

DOUGH PROCESSING

1. Heat the milk for a few seconds in the microwave, add the crumbled yeast, stir.
2. We put in the glass, the egg, sugars, oil,
3. 10 seconds / speed 4
4. then milk with yeast,
5. 10 seconds / speed 4
6. now the flour with the salt,
7. 10 seconds / speed 4
8. Let rest for 20 min so that the flour particles hydrate.
9. After the time, we knead 6 minutes / spike speed. Pour us into a lightly oiled bowl and cover with film. We let it double its size (2 hours)
10. After time, we degas (remove the air created after leavening), kneading for one more minute.

ELABORATION FORMED

1. We will have a round tray or a removable mold, as in my case, 24/26 cm in diameter, if you do not have a mold, cut out the circumference of the tray with baking paper, and there you will assemble the cake. Once formed, we will take the ends of the paper and transport it to the tray.
2. In my case, since it is a removable mold, I have brushed the base and walls with release spray.
3. Once our dough is degassed, we will proceed to stretch it with a rolling pin, we will give it a rectangular shape, approximately 45 cm long by 30 cm wide.
4. We take our pastry cream and spread all the dough, being careful not to reach the edges. Once this is done, now, with the help of a pasta cutter or knife, we cut in half, and in turn in each half, again in half. In this way, we will have 4 strips left.
5. We are rolling one of them up and placing it in the center of the mold, then we take another strip, and we are rolling it up around the one we have just placed in the center. So until the end of the strips. We cover our cake and let it increase in volume (1 hour and 30 min)
6. 20 min before the end of the leavening,
7. turn on the oven at 180°C / heat up and down
8. Brush our cake with the beaten egg.
9. Bake for about 25/30 min. Turn off, remove and remove from the mold and put on a wire rack to cool. Plate and sprinkle icing sugar on its surface
10. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION