Search for your Recipe
Mascarpone brioche pastry catalog
 

INGREDIENTS

(For 1 single brioche)
  • 250g flour (Oatmeal for me)
  • 1 egg
  • 65g milk
  • 137g mascarpone
  • 35g sugar
  • 8g fresh yeast
  • 5g salt
  • 1 egg for the gilding

METHOD

(THE DAY BEFORE)
  1. Place in order: milk, crumbled yeast, flour, egg, sugar, salt. and Knead at low speed 10/15 minutes. The dough should come off the sides.
  2. Add the mascarpone and knead for 15 minutes. The dough should be elastic and come off the walls.
  3. Form a ball, cover and let rise for 30 minutes
  4. Keep in the fridge overnight.
(THE NEXT DAY)
  1. Degas
  2. Butter and line a circle (20 cm)
  3. Form smooth balls (6 balls of 85 / 90g) in the circle
  4. Place in the oven at 30 ° and let rise for about 1 hour.
  5. Brown with the yolk (1 teaspoon of liquid cream in addition for me)
  6. In the oven 180 ° for 20 minutes.

Recipe by chef @iletaitungateau ,prepared by the talented @laetice_patisse

Mascarpone brioche pastry catalog

Mascarpone brioche pastry catalog

Mascarpone brioche pastry catalog

 


Mascarpone brioche pastry catalog

Mascarpone brioche pastry catalog


Post a Comment

Previous Post Next Post