A Luxurious and Fruity Treat
Indulge in the exquisite flavors of this Raspberry Cream Brioche, a delightful dessert that combines soft, buttery brioche dough with a rich vanilla cream and a tangy raspberry sauce. Perfect for any special occasion or simply as a treat to enjoy with loved ones, this dessert is sure to impress with its beautiful presentation and delicious taste.
Equipment Needed
To make this delicious Raspberry Cream Brioche, you will need the following equipment:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Stand mixer with dough hook attachment (optional)
- Rolling pin
- Baking tray
- Parchment paper
- Saucepan
- Fine mesh sieve
- Pastry brush
- Oven
- Kitchen towel
Ingredients for the Dough:
- 380g flour (type 650)
- 60g sugar
- 170ml milk
- 6g dry yeast or 12g fresh yeast
- 60g butter (80% fat), softened
- 1 egg
- 1 egg yolk
- A pinch of salt
Ingredients for the Vanilla Cream:
- 26g flour (type 650)
- 30g cornstarch
- 500ml milk
- 90g egg yolks (approximately 5 yolks)
- 100g sugar
- 150g mascarpone
- 2 packets of vanilla sugar
Ingredients for the Raspberry Sauce:
- 800g raspberries
- 100g sugar
- 1 teaspoon cornstarch dissolved in a little water
Instructions:
- Prepare the Dough:
- In a small bowl, dissolve the yeast in the warm milk and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
- Add the yeast mixture, softened butter, egg, and egg yolk to the dry ingredients.
- Mix until a dough forms, then knead by hand or with a stand mixer fitted with a dough hook for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the Vanilla Cream:
- In a mixing bowl, whisk together the flour and cornstarch.
- In a saucepan, heat the milk until it begins to simmer.
- In another bowl, whisk the egg yolks and sugar until pale and creamy.
- Gradually add the hot milk to the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
- Remove from heat and let it cool slightly.
- Once cooled, whisk in the mascarpone and vanilla sugar until smooth.
- Prepare the Raspberry Sauce:
- In a saucepan, combine the raspberries and sugar.
- Cook over medium heat until the raspberries break down and the mixture begins to simmer.
- Stir in the dissolved cornstarch and cook for another 2-3 minutes until thickened.
- Strain the sauce through a fine mesh sieve to remove the seeds. Set aside to cool.
- Assemble the Brioche:
- Preheat your oven to 180°C (350°F).
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangle.
- Spread the vanilla cream evenly over the dough.
- Roll the dough tightly from one long side to the other to form a log.
- Slice the log into equal pieces and place them on a baking tray lined with parchment paper.
- Cover and let them rise for another 30 minutes.
- Bake the Brioche:
- Brush the tops of the risen brioche with a beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Allow the brioche to cool slightly before serving.
- Serve:
- Drizzle the raspberry sauce over the warm brioche before serving.
Enjoy your delightful Raspberry Cream Brioche! If you try this recipe, please leave a comment and share your experience.