A very soft brioche with a muffled texture, a delicious custard with the addition of pistachio cream and a crispy frosting, and together they are something truly sensational.
Even simple brioche can be made special if the right ingredients are combined. We all agree on how good pistachio is, so why not add a sweet and suave Pistachio Custard?
Follow the recipe, and savor the mouthwatering goodness of these semolicious Pistachio brioche
Ingredients
Brioche dough
230 g of 0 flour
20 g of milk powder
50 g of sugar
10 g of brewer’s yeast
120 g of whole milk
1 yolk
50 g butter
5 g of salt
1 teaspoon vanilla extract
Pistachio custard
1 whole egg
50 g of sugar
250 g of whole milk
1 pinch of salt
1/2 vanilla pod
50 g pistachio spreadable cream
Pistachio frosting
40 g of egg white
40 g of icing sugar
40 g of pistachio flour
40 g of potato starch
Proceedings
Preparation of brioche dough g of potato starch
1. Place the flour and milk powder in the bowl of a stand mixer, crumble the brewer’s yeast, add the sugar and whole milk and start the dough with the spiral until it comes together.
2. Add the egg yolk and string
3. Add the butter in pieces, the vanilla, and with the last addition the salt and string. During the kneading of the brioche, turn it over from time to time with the tarot to facilitate the stringing, at the end the bowl must be completely cleaned, the dough clinging to the spiral and pulling the dough will make the veil.
4. Collect the dough, round it and place it in a container graduated at 26° until it doubles in size for at least two hours
5. Place the leavened dough on the work surface lightly dusted with flour and cut into 40 g, round and form well-puffed balls then place in a small baking cup and insert into the mini muffin pan and leave to rise until doubled in approximately an hour.
Preparation of pistachio custard
1. in a saucepan, lightly whisk the egg with the sugar and flour, then add the milk while stirring continuously and cook over a low heat until it thickens, remove from the heat and continue stirring to avoid the formation of lumps, leave to cool
2. When the cream is cold, add the pistachio spread, emulsifying well
Preparing pistachio icing
1. Mix the egg white with icing sugar, pistachio flour and starch and keep in the refrigerator for a few hours
Forming
1. After leavening, insert the icing into a piping bag with a small, thin nozzle and make a small circle on the top of the brioches, dust with icing sugar and cook at 180° in a preheated oven, when inserting the brioches spray upwards in the oven with a spray bottle a couple of times and cook for about 13 minutes in a static oven, the brioches must be baked light
2. Fill the brioches with the cream using a piping bag with a long, narrow nozzle as soon as they come out of the oven so that they are tender and pliable, dust with icing sugar
3. Our brioches are ready to be savored
