BRIOCHE HYPER MOELLEUSE À LA CRÈME PÂTISSIÈRE !

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

active dry yeast

🥗Healthier: fresh yeast

💰Cheaper: instant yeast

Fresh yeast can provide a more robust flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with added flavor.

Prepare the crème pâtissière by combining 250g of milk, 25g of maïzena, 70g of sugar, 1 egg, 20g of butter, and vanilla flavoring in a saucepan. Cook until thickened and set aside to cool.

For the brioche dough, warm 300ml of milk and mix with 500g of flour, 8g of baking powder, 10g of yeast, 50g of sugar, 60ml of oil, 20g of butter, 1 egg, and a pinch of salt. Knead until smooth.

Allow the brioche dough to rise until doubled in size.

Shape the brioche dough and fill with the prepared crème pâtissière.

Let the filled brioche rise again before baking.

Bake the brioches until golden brown.

Cooking Techniques

Spice Level:

Dietary

Allergens