Brioche with coffee cream


For the brioche:
100 g of flour 00
150 g of Manitoba flour
90ml milk (plus 1 tablespoon for brushing)
50 g of sugar
5 g of fresh brewer’s yeast
1 egg + 1 yolk
50 g of soft butter
1/2 tablespoon of honey
the grated rind of half an untreated orange
powdered sugar to finish

For the cream:
25 g of cornstarch
225 ml of milk
4 yolks
50 g of sugar
1 cup of espresso


Dissolve the yeast in a tablespoon of warm milk with a pinch of sugar: wait for bubbles to form on the surface.
Collect the two flours in a bowl and pour the yeast in the center, the egg lightly beaten with the rest of the warm milk and the orange zest and sugar.
Knead the ingredients and, when the dough is homogeneous and smooth, add the butter and incorporate it while continuing to knead; form a smooth ball, put it in a large buttered bowl, cover with plastic wrap and let it rise until doubled in volume.
Take the dough and divide it into 4 portions: roll the balls of dough in your hands on the surface to smooth them well and arrange them on a plate lined with baking paper. Squeeze them a little with the palm of your hand and cover them with a cloth. Let rise again until they are doubled in volume again.
Brush the brioche with the remaining egg yolk lightly beaten with a tablespoon of milk and bake them in the preheated oven at 180 ° C for about twenty minutes.

Collect the cornstarch in a saucepan and dilute it with 50 ml of milk; add the egg yolks, then pour in the remaining 175 ml of milk brought to the boil with the sugar: mix to remove all lumps, add the coffee and put on the fire for a few moments, so that the cream thickens. Cool the saucepan on cold water to stop cooking, then cover the cream with a disc of baking paper in contact with the surface and let it cool first to room temperature, then in the fridge.

Incorporate the cold whipped cream into the cream, then stuff the brioche cut in half and decorate with a little icing sugar.

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