Brioche Roll Pie with Pastry Cream
Baking and Desserts • French
Description
Brioche Roll Pie with Pastry Cream
Ingredients
- Butter 0 oz
- Farm fresh eggs 10 pieces
- Salt ½ teaspoon
- Milk 10 fl oz
- Egg white 2 pieces
- Dry yeast 0 oz
- Starch film 0 oz
- Sugar 0 oz
- Vanilla salt 0 oz
- Bittersweet Chocolate 1 piece
- Wheat Flour 20 oz
Step-by-Step Guide
Step 1
Sift the flour, add sugar, salt, softened butter, and yeast, and mix everything until crumbly. Then, beat in the eggs and gradually pour in 250 ml of warm milk (not hot!). Knead the resulting dough as long as possible (better by hand, but a mixer can be used). Place it in a dry, warm place for an hour. During this time, the dough will rise at least twice.
Step 2
While the dough is rising, prepare the pastry cream. Mix the egg yolks with starch and sugar. Add vanilla sugar and about 3 teaspoons of milk to make the mixture liquid. Meanwhile, bring 250 ml of milk to a boil, and while stirring continuously, pour the egg mixture into the milk in a thin stream. Cook the cream for another 2–3 minutes until thickened. Once ready, cover with plastic wrap to prevent a skin from forming while it cools.
Step 3
Take the chocolate and chop it into small pieces. Since I have a sweet tooth, I used Alpen Gold (two chocolates) instead of bittersweet chocolate, using 2 pieces.
Step 4
Roll out the dough into a thin layer, approximately 30x40 cm. Spread the cream (it should be cooled by this time) on top and sprinkle with chocolate. Roll it up and cut into pieces of 5–7 cm. Grease a baking dish with sunflower oil and place the mini rolls in it. Let them rise for another half hour; during this time, they will increase in volume.
Step 5
Then, place in the oven for 40–45 minutes at 320°F.
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