Good morning friends, today Venetian cream for breakfast. Soft and soft with cream, granulated sugar and the addition of cream inside that doubles the gluttony. A surprising result for softness and lightness, prepared with thermomix in a few minutes will be a pleasant discovery ... and breakfast!
Time of realization: 30 minutes + leavening
Degree of difficulty (1 to 5): 3
Ingredients for 8 brioches
For the dough:
250 g of Manitoba flour
80 g of milk
7 g of compressed yeast
1 teaspoon of malt
50 g of sugar
2 of whole eggs
40 g of soft butter
1 lemon zest
1 teaspoon of vanilla
3 g salt
For the custard
2 of whole eggs
50 g of sugar
15 g of corn starch
10 g of 00 flour
250 g of whole milk
1 pinch of salt
1 pieces of lemon peel
1 teaspoon vanilla extract
Procedure for making the Venetian blinds
Insert the flour, the milk where we have dissolved the yeast and the malt into the mixing bowl, turn with the blades at speed 4 for 20 seconds. Add an egg with the blades in motion, in succession the second, the salt. Knead for 60 sec vel ear.
With the blades moving, add the soft butter a little at a time for another 30 sec. vel ear.
The dough will still be completely untied. Add the aromas and continue at speed 8-9 for 70 sec. at the end of the time the dough will be strung and collected on the blades. If not, continue at full speed for another 15 seconds. The dough is strung, but a little soft, collect and place in a bowl, tuck and round, then give it a round of folds. Repeat after ten minutes a second and then after another 10 minutes a third, then seal and let rise. After about 90 minutes the dough will be ready, pour onto a lightly floured pastry board, fold it into a wallet and leave for thirty minutes.
Cut the dough into equal parts, form into round balls and place on a baking sheet on parchment paper, seal and let it rise for thirty minutes.
With a razor blade make a spiral cut and with a piping bag and a thin spout insert some cream into the cut, sprinkle with sugar grains and bake at 170 ° C for about 13 minutes.
The brioches must be baked clear in order not to affect the softness.
For the cream
Put the whole eggs with the sugar in the jug 3 min. speed 3, add the powders 1 min. speed 4. Insert the milk, the salt and at speed 3 at 100 ° 15 for about. Add the vanilla. When the thermomix is off, add some lemon zest to be removed after a few minutes. As soon as they are taken out of the oven, turn the brioche over and put some cream in the center. Sprinkle with powdered sugar.
In a planetary mixer, mix with the leaf with the same insertions, overturning from time to time.
The recipe was made by Antonella Audino.
based on 4 Review (s)
