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)- 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.
- Add the mascarpone and knead for 15 minutes. The dough should be elastic and come off the walls.
- Form a ball, cover and let rise for 30 minutes
- Keep in the fridge overnight.
- Degas
- Butter and line a circle (20 cm)
- Form smooth balls (6 balls of 85 / 90g) in the circle
- Place in the oven at 30 ° and let rise for about 1 hour.
- Brown with the yolk (1 teaspoon of liquid cream in addition for me)
- In the oven 180 ° for 20 minutes.
Recipe by chef @iletaitungateau ,prepared by the talented @laetice_patisse
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