Ingredients for 6 people :
For the brioche :
300 g of flour
15 g of baker’s yeast
3 eggs + 1 egg yolk for the gilding
4 g of salt
150 g butter
45 g powdered sugar
1 lemon
100 g granulated sugar
50 cl of milk
1 vanilla pod
3 egg yolks
75 g powdered sugar
60 g of flour
2 tablespoons of orange blossom
For the whipped cream:
125 g whipping cream (crème fleurette)
1 tablespoon of powdered sugar
Preparation :
Step: 1
The day before, prepare the brioche dough.
Step: 2
Put the flour, salt, powdered sugar, yeast and eggs in the bowl of a food processor and blend for about 5 minutes.
Step 3
Add the soft butter and the lemon zest.
Step: 4
Blend again for 5 min.
Step: 5
Place in refrigerator covered with a cloth overnight.
Step: 6
The next day, roll out the dough to about 1.5 cm thick and 20 cm in diameter.
Step: 7
Put in a mould.
Step: 8
Let the dough rise covered with a cloth at room temperature for 2 hours.
Step: 9
Prepare the pastry cream:
Step: 10
Put the milk to boil with the vanilla pod split in 2.
Step: 11
Preheat the oven to 180°C (thermostat 6).
Step: 12
In a bowl, whisk the egg yolks and the powdered sugar vigorously.
Step: 13
Add the flour, then pour the boiling milk over it while stirring with a whisk and mix well.
Step: 14
Add 2 tablespoons of orange blossom and mix.
Step: 15
Put the whole to cook in the pan during 3 min, as soon as the boiling resumes while mixing.
Stage: 16
Once the cream is cooked and thickened, pour it on a plate, cover it with a cling film (to keep the humidity) and let it cool down quickly.
Step: 17
When the brioche has risen well after 2 hours, brush with an egg yolk diluted in a little water and sprinkle with granulated sugar.
Step: 18
Bake in a preheated oven at 180°C for about 30 minutes.
Step: 19
Once the brioche is cooked, take it out of the oven and let it cool down, then cut it into 2 pieces.
Prepare the whipped cream:
Step: 20
Put in the freezer the bowl of the robot, the whisk and the fresh cream during 5 min
Step: 21
Whip the cream at medium and constant speed, when half set add the powdered sugar, increase the speed until the cream is firm. Set aside in a cool place.
Step: 22
When the custard has cooled, mix it with the whipped cream.
Step: 23
Using a piping bag, pipe the cream onto the brioche disk, close with the other disk, sprinkle with powdered sugar and set aside in the fridge until ready to serve.
