Antonio Bachour presents the video-recipe of his Brioche Tropezienne
Proceedings
Brioche Dough
In planetary mixer with hook, combine flour, salt, sugar, whole eggs, yolks, invert sugar, milk and vanilla extract.
Work on low speed for 5 minutes. Add half the butter and fresh yeast and knead for 10 minutes on low speed, scraping the dough every 3 minutes. Finally, add the remaining butter and knead for another 10 minutes.
Using a spatula or mallet, transfer the dough to a lightly floured surface. The dough will be very soft. Work it briefly by hand and form into a ball. Transfer the dough to a large bowl with the smooth side up.
Cover with plastic wrap and let rise at room temperature until doubled in volume, about 1 to 2 hours.
Turn the dough over again on a lightly floured surface with the smooth side facing down. Reform into a ball, turn it over, and pirl the dough with your hands to make a smooth ball. Transfer back to the bowl with the smooth side up. Cover tightly with foil. For maximum flavor, refrigerate the dough overnight.
Custard cream
In a saucepan, combine the milk, cream, and incised vanilla pods.
In a bowl, mix the egg yolks with the granulated sugar and cornstarch.
Bring the milk mixture to a slight boil, then pour some of it over the egg mixture to temper it.
Combine everything in the saucepan and cook until thick and smooth.
Remove from the heat and incorporate the butter.
Cover with plastic wrap and chill in the refrigerator for a few hours until the cream is firm and suitable for use in sac à poche.
Gilding
Mix all ingredients with a whisk. Store in the refrigerator until used.
For finishing
Butter 8 cm diameter rings. Weigh 60 g of brioche dough and form into balls. Insert them into the rings.
Let rise for 2 hours in the leavening cell at 28 °C, until they double in volume and appear well puffed.
Before baking, brush with browning and sprinkle with granulated sugar.
Bake in the oven for 10 to 12 minutes at 170 °C.
Using a serrated knife, cut the brioche in half horizontally. Transfer the custard to a pastry bag and fill the bottom half of the brioche.
