Cream brioche crown with thermomix

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3 June, 2023

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello compañer@s, well, another Saint Friday Confectioner,,,,,, stop,,,,,,,, could you tell me how the logo continues???. ???
I bring you a new recipe. It is the 2nd most voted option last week when I did a survey about the preparation that you would like me to do.

As a weekend spent by water is expected, what better than contemplating from home while having a delicious coffee with a piece of this brioche? I hope you like it and I encourage you to do it. I always share from the ❤

Cream brioche crown with thermomix

People

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for Corona cream brioche with thermomix

pastry chef

375ml milk
3 yolks
40 grams cornstarch
80 grams sugar
Vanilla

BRIOCHE

525 grams strength flour
15/18 grams fresh yeast
240ml milk
1 egg
Orange zest
pinch of salt
40 grams white sugar and 40 ml of inverted
25 ml rum (completely optional, if you do without it, subtract 25 grams of flour from the total)
80 ml sunflower oil

Preparation of Corona brioche cream with thermomix

pastry chef

All the ingredients in a glass, except for the essence
7 minutes / 90°C / speed 4
Pour into a bowl and pour in the essence. We cover the skin with film (in contact with the cream), so as not to generate a crust, let it cool

BRIOCHE

Heat the milk for a few seconds and add the crumbled yeast and stir.
Egg, sugar, liquor, zest and oil in a glass,
10 seconds / speed 4
then milk with yeast,
10 seconds / speed 4
finally the flour and salt,
10 seconds / speed 4
Let rest for 20 min so that the flour particles hydrate.
Then we knead
4 minutes / spike speed
We stop for 5 min and we knead again
4 minutes / spike speed
Transfer to a lightly greased bowl and cover. We let it double its size (from 1’30 minutes / to 2 hours, always depending on the temperature of your kitchen)
After that time, we degas (remove the air created after leavening), kneading for a minute by hand
FORMED AND BAKING
We weigh the dough and divide it into 12 portions.
Each portion, we ball it and cover it. We leave 15 min at rest for the dough to relax.
Then, each ball, we stretch it and place the cream in the middle. We close and pinch the dough so that it does not open.
Line the mold or tray with baking paper.
We are depositing the buns around it.
The second row we place each bun in the middle of the previous two (see photos).
When we have covered with all the dough, we cover and let them increase in size (approximately 1 hour)
Brush with beaten egg and bake
with the oven previously preheated to 180°, heat up and down), for about 25 min
We turn off, let it temper to be able to unmold, unmold and let cool on a wire rack.
I had a bit of cream left over and I decorated it in the middle, and placed on top of it some raspberries that I had in the fridge.
Sprinkle icing sugar on the surface
ONLY LEFT TO ENJOY, GOOD APPRECIATION.