BRIOCHE WITH EASTER AROMAS FILLED WITH CHOCOLATE AND CREAM

30΄
Preparation Time
03:30
Waiting Time
7
Portions
2
Difficulty Level

Directions

For brioche, e melt the yeast in lukewarm water and then we put it in the mixer, together with the other ingredients and we mix very well for about 10 minutes until we have an elastic dough. When it is ready we put it in a bowl covered with a towel we let it rise for about 2 hours.

For the pastry cream, e mix in a mixing bowl the yolks and the egg until the mixture whitens and in the end, we add the flour. We heat the milk and the vanilla and we slowly add it in our mixture. Then, we put the mixture in the pot and we mix until it boils and thickens. When it is ready we put it in a bowl and we cover it with a shrink wrap.

 

Chef: Antonis Stavrianakis

Ingredients

CALCULATE PORTIONS:

  • FOR BRIOCHE

  • 290 gr MILLS OF CRETE flour for bun
  • 100 gr butter
  • 3 eggs
  • 25 gr sugar
  • 1 tsp salt
  • 12 gr fresh yeast
  • 20 gr water
  • 1 sachet vanilla - sugar

  • FOR PASTRY CREAM

  • 500 gr Vero Cretan full fat goat milk
  • 125 gr sugar
  • 1 Madagascar vanilla
  • 2 egg yolks
  • 1 egg
  • 50 gr MILLS OF CRETE flour for buns

  • FOR THE FILLING

  • 50 gr chocolate drops

Equipment

  • Bowl
  • Pan
  • Mixer
  • Pot

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