Brioche, Raspberries & Vanilla Cream

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Old 28-Apr-2010
Brioche, Raspberries & Vanilla Cream

Brioche, Raspberries & Vanilla Cream

Ingredients Brioche 21/2 cups flour 2 teaspoons salt 3 tablespoons caster sugar 2 teaspoons granulated yeast or 4 teaspoons fresh yeast 1/4 cup milk, warmed to blood temperature 7 eggs, at room temperature, lightly beaten 400g unsalted butter, cut into 2cm cubes, softened extra softened butter and caster sugar for moulds 1 egg yolk mixed with 1 tablespoon of milk for glazing Vanilla Cream 200mls thick cream 1/4 to 1/2 cup icing sugar 1 vanilla pod, split lengthways, seeds scraped out and reserved Decorations 1 punnet raspberries icing sugar for dusting

Method Brioche
In a bowl mix the flour, salt and 2 tablespoons of the sugar. Make a well in the centre. Dissolve the yeast and remaining 1 tablespoon of sugar in the warmed milk. Pour the milk mixture into the flour well and add the beaten eggs. With one hand, start incorporating the flour into the egg and milk mixture with a stirring action. Keep stirring and kneading until the dough comes together then transfer to a clean work surface and knead the dough until it is smooth and silky, about 10 to 15 minutes. Place the dough in a large, clean bowl, cover with plastic wrap, and put in a warm place to rise and double in bulk (this will take about half to three-quarters of an hour).Once the dough has risen, remove it from the bowl and place on a clean work surface. Knead it for 1 minute then slowly start beating in the butter, making sure each piece has been incorporated before adding the next. The dough will be sticky and you may need a scraper to scrape the bench and your hands throughout this process. When all the butter has been incorporated keep kneading the dough until it becomes smooth and elastic. Place the dough in a clean bowl, cover with plastic wrap and put in a warm place to rise and double in bulk, for about 25 to 40 minutes.Lightly butter and then sugar the inside of 12 ovenproof moulds and a loaf tin. Once the dough has risen, divide it in half. Put half of the dough into the loaf tin. Divide the other half into 12 equal portions and place in each mould. Try to get the top as smooth as possible. Brush the top of the brioche with the egg and milk. Place all of the moulds on a baking tray and cover loosely with a clean tea-towel. Leave to rise until double in bulk, about 20 to 30 minutes.Bake in a preheated oven at 180C for 12 to 16 minutes or until the brioche are dark brown and are pulling away from the side of the mould. Leave the baked brioche in their tins for 5 minutes then turn out on to a cooling rack. Makes 12 small brioche plus a loaf, which can be frozen and used at a later time.

Vanilla Cream
Put the cream in a bowl, sieve in a quarter of a cup of icing sugar and add the vanilla seeds. Lightly whip the cream and add more icing sugar to taste.

To Serve To assemble the brioche.

If the brioche have cooled, put them in an ovenproof dish, cover with foil and reheat them in a moderate oven for 5 to 8 minutes. With a serrated knife, trim the bottoms off the brioche so they will sit evenly on the plate. Slice the top off each brioche and put aside. Scoop out the middle, fill each brioche cup with cream and raspberries, put their lids back on and dust with icing sugar.

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