An alternative to enjoy at breakfast or snack time, Venetian cream brioche are really yummy and easy to prepare.
- 2 1/8 cups of all purpose flour
- 1/4 cup of milk
- 0.6 tbsp of baking powder
- 2 1/3 tbsp of sugar
- 1 egg
- a pinch of vanilla seeds
- a zest of half a lemon
- 1/2 cup of cold melted butter
- a pinch of salt
- 1/4 cup of water
For the custard
- 1 yolk (save the egg white)
- 1 cup of fresh milk
- 2 tablespoons sugar
- 2 tablespoons all purpose flour
- the zest of half a lemon
- a pinch of salt
- granulated sugar
Dissolve the baking powder in a bowl along with 50 ml (1/4 cup) cold water and a pinch of sugar.
Let stand for about 10 minutes.
Gather the flour, lemon zest, sugar, and egg in a bowl.
Add the baking powder, milk, vanilla, lemon, butter, and salt and knead in all.
Also try quick flaky croissants or sweet braids.
If you are working the dough by hand, knead it for at least 8 minutes.
On the other hand, if you are using a planetary mixer, knead the dough until it is well set on the dough hook.
Form a ball of dough, place it in a bowl and cover with a towel. Let rise for at least an hour and a half in a warm, draft-free place.
Meanwhile, prepare the custard: bring the milk with the grated lemon zest to a boil.
Meanwhile, beat the egg yolk (keep the white) with the sugar and flour.
Add this mixture to the hot milk, stir quickly with a whisk and bring to a boil.
Allow the cream to thicken.
Then pour it into a bowl and let it cool completely. Finally transfer it to a piping bag.
Once the dough has been duplicated, divide it into portions of 60 g (2 oz) each.
Form into balls and place them on a baking sheet lined with parchment paper.
Brush them with the egg white you had saved, cover and let the brioches rise for at least 30 minutes.
Heat the oven to 350 F.
Slit the brioches with a sharp knife or scissors, forming a cut at least 2 cm (0.78 inches) deep in the shape of a cross.
Stuff the Venetian brioches with custard and sprinkle with granulated sugar.
Bake the Venetian custard brioches and bake them for at least 20 minutes.
Let them cool well before serving.
Italian Cakes & Dessert Recipes
How to Make VENEZIANE: A DELICIOUS CREAMY BRIOCHEPosted on June 19, 2022
Facebook Comments Box