Thermomix Recipes

desserts with thermomix

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

Cream brioche crown with thermomix

Cream brioche crown with thermomix

People

6
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

      1. All the ingredients in a glass, except for the essence
      2. 7 minutes / 90°C / speed 4
      3. 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

      1. Heat the milk for a few seconds and add the crumbled yeast and stir.
      2. Egg, sugar, liquor, zest and oil in a glass,
      3. 10 seconds / speed 4
      4. then milk with yeast,
      5. 10 seconds / speed 4
      6. finally the flour and salt,
      7. 10 seconds / speed 4
      8. Let rest for 20 min so that the flour particles hydrate.
      9. Then we knead
      10. 4 minutes / spike speed
      11. We stop for 5 min and we knead again
      12. 4 minutes / spike speed
      13. 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)
      14. After that time, we degas (remove the air created after leavening), kneading for a minute by hand
      15. FORMED AND BAKING
      16. We weigh the dough and divide it into 12 portions.
      17. Each portion, we ball it and cover it. We leave 15 min at rest for the dough to relax.
      18. 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.
      19. Line the mold or tray with baking paper.
      20. We are depositing the buns around it.
      21. The second row we place each bun in the middle of the previous two (see photos).
      22. When we have covered with all the dough, we cover and let them increase in size (approximately 1 hour)
      23. Brush with beaten egg and bake
      24. with the oven previously preheated to 180°, heat up and down), for about 25 min
      25. We turn off, let it temper to be able to unmold, unmold and let cool on a wire rack.
      26. 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.
      27. Sprinkle icing sugar on the surface
      28. ONLY LEFT TO ENJOY, GOOD APPRECIATION.

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      Receta por chomon