Description
Offer to make the brioche from the traditional "night&am p;quot; test with two creams (the other being CHOCOLATE). Brioche (FR. une brioche) — a sweet loaf of tender pastry, with the addition of large quantities of oil. Constructed in the XVI century in Normandy and the XVII century in the Vendee, in Western France. Traditionally made from parts of round shape, molded together before baking. The essence of the invention consisted in the fact that the pastry is cooked on the dough, the day was late in growth, as was placed in the cold. The next day, crammed in tight to his form, it was rising extremely quickly, and not in the form of a dome, and a series of small balls, the amount of which was determined by test cuts. Parisian brioche (brioche à tête, head) — a large ball of dough, decorated on top with small. Worldwide popularity brioche acquired thanks to the genuine love felt for him by French artist Edouard Manet. In still lifes and genre scenes, he often paid attention to the sweet stuff. The musical evening, which suited his wife, brioche has always prevailed at the tea table.
Ingredients
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Milk
130 ml
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Yeast
13 g
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Sugar
40 g
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Flour
340 g
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Chicken egg
3 piece
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Butter
150 g
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Salt
0.5 tsp
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Milk
200 ml
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Sugar
100 g
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Yolk egg
2 piece
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Starch
20 g
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Dark chocolate
35 g
Cooking
Make the dough — crumble the yeast, add warm milk, 1tbsp. l. sugar and 3 tbsp flour, stir and leave for 30 minutes for activation.
Sift flour, pour it in a deep bowl slide, pressing the hole at the top. Pour the yeast mixture in a funnel in the flour. Stir.
Next, whisk eggs in a medium foam with the remaining sugar, eggs also pour in the flour,
Beat the softened butter with a whisk, and divide it into two equal parts.
Add half the oil to the flour and knead the dough. As soon as the dough will gain a smooth texture and begin to come unstuck from the walls of the cookware, place it on a lightly floured Board. Add to the dough the remaining whipped white butter and knead. The dough should be very soft. Dough folded in a bowl, cover with plastic wrap and refrigerate for 12 hours (overnight).
For the cream "of Patisier" grind yolks with sugar until a homogeneous mass is almost white. Add to the starch and mix well again until smooth.
Milk pour into a saucepan and put it on a small fire, heated to almost boiling
Gently pour in the yolk mass to a thin stream, still constantly whisk so that the yolks don't cook. Stir and return to the pan on medium heat. While continuing to whip the cream with a whisk bring it to thick.
Half cream pour in a bowl, to the remainder add the broken chocolate and stir. The cream cools.
After the fridge gives the dough time for 1 hour, Gently abenaim and divide into 2 parts. The dough is very pleasant to work with, it produces a very good Easter.
One portion of the dough divide into 6 parts, each part roll out to a thickness of half a centimeter thick.
The resulting circles put in portions molds put 1 tsp. each cream.
The edges raise up and suscipiam, leaving a small hole.
From the top you can put a ball of dough - you will get Parisian brioche (brioche and tеte, head). Cover with a towel and give a time for another 40-60 minutes.
The second half of the dough I divided into 3 parts, roll out circles and put the cream.
The edges raised up and tingled,
Shifted seam down in the form.
Coming up products grease egg yolk. Bake in a preheated 160 degree oven for 30-40 minutes.
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