Ingredients
FOR THE BRIOCHES
00 FLOUR
800 gr
WARM MILK
300 ml
SUGAR
100 gr
LATTE
100 ml
FRESH BREWER’S YEAST
18 gr
EGG
2
SALE
6 gr
SEED OIL
100 ml
FOR THE CREAM
LATTE
400 ml
SUGAR
70 gr
STARCH SAYS MORE
20 gr
00 FLOUR
15 gr
BUTTER
15 gr
VANILLA SUGAR
8 gr
WHOLE EGG
1
EGG YOLK
1
How to prepare soft cream brioches

Step 1
Mix milk with fresh brewer’s yeast, sugar, eggs and seed oil
1
.

Step 2
Add flour, salt
2
and mix well.

Step 3
Brush the oil on the dough, cut a cross on the dough
3
, cover with cling film and leave to rise for 3 hours or until doubled in size.

Step 4
Divide the dough into balls and transfer them to the baking tray
4
. Cover with the tablecloth and let rise for 30 minutes.

Step 5
Pour the milk, egg, sugar, vanilla sugar, corn starch and flour into the saucepan
5
.

Step 6
Mix on the heat until the cream becomes compact, add the butter and continue mixing
6
.

Step 7
Crush the rolls and pour the cream over them in spirals
7
.

Step 8
Brush the egg yolk onto the dough
8
and cook them in the oven at 190°C for 30 minutes.

Step 9
Sprinkle icing sugar over the cream brioche before serving.

storage
You can store the cream brioches for 1-2 days under a glass bell jar or in a food bag. Reheat them for a few seconds in the microwave before enjoying them.