Brioches "Striped" with cream (Brioches rangees de ligne a la creme)

[Dough:]

Brioches "Striped" with cream (Brioches rangees de ligne a la creme)

Category: Bakery products

Kitchen: french

Ingredients
Dough:
dry yeast	4 g
wheat flour c. from.	150 g
water	120 g
sugar	30 g
Dough:
dough	all
wheat flour c. from.	150-170 g
water	33 g
egg (weight without shell)	40 + 20 g
powdered milk	12 g
salt	3 g
sugar	30 g
butter	20 g
Custard:
yolks	2 pcs
milk	165 g
corn starch	17 g
sugar	50 g
butter	10 g
vanilla	taste

Cooking method

• Custard:
• Method 1, classic.
• Grind the yolks with sugar and vanilla. Add starch (you can replace 1 tablespoon of flour), stir so that there are no lumps.
• Bring the milk to a boil. Pour half of the hot milk into the yolks, stir.
• Pour the mixture back into the saucepan to the remaining milk and cook, stirring constantly, until it thickens, not allowing the mixture to boil.
• Remove from heat. Cover the cream with a film so that it touches its surface. Cool down.
• Method 2, in the microwave.
• 
• In a glass bowl, grind the egg yolks with sugar and vanilla. Add starch. Stir so that there are no lumps.
• Introduce milk in small portions.
• Put the bowl (do not cover with anything) in the microwave and cook at full power for 3 minutes. Remove the bowl from the microwave every minute and knead the cream thoroughly.
• Cover the finished cream with a film so that it touches its surface. Cool down.
• Dough:
• Mix yeast with flour, add warm water (I have milk) and sugar. Knead so that the flour is evenly moistened.
• Leave to ferment at room temperature for one hour.
• Dough:
• 
• Add water, 140 grams of flour, salt, sugar, milk powder to the dough.
• Beat the egg with a fork. Add 40 grams to the dough. The remaining 20 grams will be needed a little later, to grease the buns before baking.
• Knead the dough for 10 minutes, then add the softened butter and the remaining flour until a soft, non-sticky dough is obtained.
• Fermentation at room temperature for one hour.
• Forming:
• 
• Set aside 2 tablespoons of the cream for decorating.
• Put the finished dough on the table, knead and divide into 10 equal parts.
• Roll each of the parts into a layer about 18 cm long.
• Grease with the remaining cream and roll into a roll.
• Cover loosely with plastic wrap and leave warm for 50-60 minutes.
• Grease the buns with an egg before placing in the oven.
• Transfer the remaining cream to a pastry bag or regular bag and, cutting off the tip, apply to the buns in the form of strips.
• Bake the rolls in the oven preheated to 220C (convection 200C) degrees with steam for the first 7 minutes, then lower the temperature to 180C (convection 160C) degrees and bring the rolls to readiness.
• 
• 
• 
• The most delicate rolls just melt in your mouth. Recommend.

The dish is designed for

10 pieces

Time for preparing:

3.5 hours

Note

The recipe from here:
🔗

Divine! Unreal beauty !!!

Marinochka, buns are divine!
However, as always with you!
Thanks for the beauty !

[Evgeniya]

Evgeniya, Ksyushathanks girls. Help yourself.

The beauty!!! You can't eat such a thing, you can only admire it!

Manechka, what a beauty! and the deliciousness, mmmm ...

Manechka, and a piece for me, can you? Delicious and beautiful. Thank you.

[Manechka]

Manechkawhat a beautyaaa! I just want to bite!

[Manechka]

The most delicate rolls just melt in your mouth. Recommend.

Manechka, we also need such 🔗

Bookmarks!
Is it possible otherwise!

Tell you Manya, sho you're a sadist .. nothing to say! that's how I can manage everything that I plan to feed my own, and even quickly, because there is also a sheet on the refrigerator under a magnet with all the notes and sketches of recipes! Here is your pie all at once and spread the lists! Molding is just class! and I need some cream - I have last year's apple fillings. I will rework everything! and a marshmallow made of jam, which is not really thickened by the infection, but just squeaks into the filling with a lemon !!! In a word, Manya - now you don't have jeans - DOORS !!!!! not standard sizes. we will break through the opening ourselves!

[Sonadora]

Sonadora, Manechka what yummy! These are just buns, and they are so airy! And it doesn't take long to prepare!
You just need to bake.Current turn will be respected or not

Here's your pie all at once and parted!

Manechka, as always Above all Praise !!!! No words .., Nice! Delicious!! Original !!

Amazing saichka, Manechka!

[Manka]

Mankawhat a delicious recipe! As always, however

Blinn, Manya !!!! what are you doing!!!! such beauty and deliciousness ... !!!

[Manechka]

What a wonderful air pie! Manechka, Thank you ! Naturally bookmark!

[Manechka]

While everything is tra-la-la - I have already baked and show only the baked ones, right from the oven

I haven't tried it yet, but it smells As for the taste - I'm sure
Thank you Manechka- how to grill - you will not drink talent

[Tatyana]

Tatyana, Natasha, Nina, Tanechka, Albina, Irisha, Olga, Natalia, Antonina, Ludmila, Nadezhda, Elena, Tatyana!
Girls, thank you very much. The recipe, of course, can hardly be called original, on the forum there are several options for yeast rolls with custard. I hope this option will be useful to you.

While everyone's here tra-la-la - I've already baked

Irin, how good they are! (y) I just want to break off one, or rather two, while no one sees. Thank you so much for trying.

Thank you for such a treat!
The whole family loved it!
I think that I will do more.
The camera has disappeared somewhere, but the phone is not as it actually turned out
🔗
🔗

[Svetlana]

Svetlanahow fluffy! I would love to eat one now. I am very glad that the family is satisfied.

: bravo: Delicious!

Another thank you fly to Manechka from my whole family! Delicious. Interesting shape, very convenient to eat. Thank you very much!

What rolls! Irish, indescribable beauty! So hotzza to join - to break off a couple and plunge into their weightless crumb.

Dear Manechka! Huge thanks for the delicious rolls! I, however, like all my family, are delighted with them! The brioches flew away in a matter of minutes, they were not even allowed to cool down. We ordered them again for tomorrow. So I will bake all the time! THANK YOU!!!!

[Natasha]

These are the rolls! Natasha, the crumb is just killer. Please, no, I require you to provide the address, where this is issued!

Please, no, I require you to provide the address, where this is issued!

Ukraine, Kryvyi Rih
And to be honest, I'm still impressed. Well, so delicious! Once again HUGE THANKS !!!!!

Ukraine, Kryvyi Rih

I'm flying out. Although, on a broomstick, it would more reliablemore familiar.

Well, so delicious!

I'm very happy about that.

[this one suits me and needs me now]

There are several options for custard yeast rolls on the forum. I hope this option will be useful to you.

So I looked at several recipes, and this one suits me and needs me now
Man, and what size is your shape, otherwise my oven is small, maybe you need to immediately reduce the portion of dough

Natasha, form 18x28. Hope you like the buns.

[Sonadora]

Sonadora, Aagaaaa, tsap-tsaoap, we take it!
I have your recipes, Manechka, on a "special account" and always please!

[mamusi]

mamusi, Ritochka, thank you. I would be very glad if you like it.
And you can take a larger form for buns. Mine was cramped.

[Manyun]

And you can take a larger form for buns. Mine was cramped.

So it turned out to be a bit cramped for mine. And my shape is just the same as yours
Manyun, I made them, but it's a shame to show them.



Judging by the fact that they were waved in the oven and how they were torn apart, I specifically "cut" the proving time for them.
Pasudinka needs more, preferably not glass.
And I made the cream in the microscope, I did something wrong ... the cream in the rolls made huge holes, and he disappeared somewhere

But the buns are delicious even in this calico form.

ManThank you for bringing such a nice and interesting recipe! And I'm sorry I messed it up. I will try to mend



And here's another thing: I don't know how to handle eggs with a fork, only if I eat. So I broke the egg into a glass, where my hand blender fits normally to the bottom, and until smooth with a blender. It's good to pour into the dough, and buns with an even "tan"

[Natasha,]

Eh ...now at least one such "ugly". Natasha, do not slander the rolls. Just think, they missed a bit. Surely, this did not affect the taste. But where did the cream go ..? If you brewed it up to readiness (it didn’t turn out liquid?), Then it should be. To make it feel better, try not to smear it next time, but to lay it out with a "sausage", and then fold the TK.

The rolls are delicious, my daughter already did it like this. But I then ... I then ... I know too much, they turned out too tight.

If you brew it until ready

Eeeeee .... I cooked the cream in a micra, it turned out not liquid, but maybe I didn't cook it. Look what happened inside



And this is a cream, apparently



Logically: I really didn't cook the cream, and it was too wet, so the buns inside were empty from evaporation, the yolks stained the inner cavities, and the starch was scattered in pieces

Logically: I really didn’t cook the cream, and it was too wet, so the buns inside were empty from evaporation, the yolks stained the inner cavities, and the starch was scattered in pieces

Natasha, I don't even know. For a long time already I have been making custard on the advice of Vitalinka in the microwave. I've never seen this. My microwave is not the most powerful, 800-900 watts. Three minutes is always enough for the cream at the rate of 2 yolks to reach the condition.
And your yolk did not go like flakes, was the cream smooth immediately after cooking?

Everything was pretty and smooth. Come on, Man, I will redo and compare.
I rarely succeed the first time
Thank you! Don't worry, it's me. The buns are delicious, and you know how to bake, from the moment of mixing to cooling the finished one.

How can you not worry? I want everyone to succeed without problems.

[Manyasha]

Manyasha, in general, both my daughter and my husband liked the rolls very much, even not very well made

Today I repeated it. Made with live yeast (12 g), brewed the cream with starch in half with flour, took a larger form (21x29), but again glass, baked for 30 minutes. at 170 * (convection).



In a shape of this size, it turned out better.
It broke ... The proofing was long this time, but it broke anyway. Now I think about flour. But seriously, I have rolls made of general-purpose flour, but it is rather weak. Here's a weak gluten and it breaks, I'll watch it and think about what I can do
Well, and the cream - again, I did something wrong: I brewed it on the stove, thickened and for another 3 minutes constantly stirring on low heat, I wanted it thicker, but no.

These are the ... buns

PS: We sell similar "buns with custard" here, only the molding is different.
The husband said that these are better
Just recently I thought about baking them myself, and hurray - here's the recipe!

Thank you, Manechka !

Natasha, what cool rolls. The crumb is just downy.
Maybe your yeast is very active, so it breaks the rolls during baking?

[Manya]

Manya, I still think about flour, because from this flour without "dancing" only biscuits and sand are obtained. And in this test, good gluten is needed.

But they are so wonderful. They are already gone.

Manechka, Thank you !

If I wisdom with my weak flour, I will come to share so that it will be

Natasha, there is no need for strong flour here. I bake from an ordinary bakery of the highest grade, protein 10.5%.
By the way, if yours like custard rolls, try these by Qween.

My flour is not of the highest grade, I don’t remember squirrels, I threw out the bag.
Thanks for the recipe! But we haven't finished your buns yet

[Manechka]

Natasha, there is no need for strong flour here.

Manechka, but you can explain to me in more detail. I have baking flour here, there is protein from 11 and above, and there is a general purpose, there is 10.3 protein somewhere ...

Which one to take for buns is better?

And I also wanted to ask you for a long time - you do not use the HP "dough" program ... You just knead, right? I cannot achieve downy crumb with the automatic program. I'm trying to figure out if my hands are crooked or if I still need to get away from the machine.

I was staring at your brioche - I'm getting ready But I'm very afraid of failure with the cream

[Waist]

Waist, Natasha, there is never too much bulkoff, all the more delicious.

Svetlenki, Sveta, general-purpose bread flour with 10.3-10.5% protein is just suitable for buns.
Strong flour, with over 11% protein, good for panettone, ciabat, baguettes. Sometimes it is also recommended for brioches.

you don't use the "dough" HP program ... You just knead, right?

I knead in HP on the "Dough" program. I make a preliminary kneading: I mix the flour and liquid, not for long, just so that all the flour is evenly moistened, I leave it for 20 minutes. Then I add yeast, sugar and knead for another 7-8 minutes, after which I add fats. At the very end - salt (3-4 minutes before the end of the program).

But I'm very afraid of failure with the cream

There is nothing difficult here. Everything will definitely work out, do not even doubt it.

[Manechka]

Manechkawhile you were running there, I already baked everything



I took flour for general purposes and in HP I did only kneading, proofing in my incubation box - the crumb turned out to be awesome! But I also have tunnels like Natalia, Waist... I realized my mistake - I just had to grease it with cream, and I still put such a thin sausage in the middle of each flagellum with a cream ... There was no need to do this in any way But I will repeat it more than once - I will hone my skill!

Thank you, Manechka, for an excellent recipe and advice

[Svetlenki]

Svetlenki, Light, what cool, ruddy! I want to break off one, or even better - two.

I just had to grease it with cream, and I still put such a thin sausage in the middle in each flagellum with a wide soul ... There was no need to do this

Yeah ... let's write it down: do not spread the sausage.

[Manya]

Manyadon't you hiccup there? In a parallel topic about sonadorin rolls and how to get them, the spears have already broken

I myself developed an interest in this patisiere cream and how to keep it beautiful in a baked bun ... But this is a different recipe and a different bun

The dough is exceptional! I am sure that I will attach it somewhere else

[Sveta]

Sveta, well, in that topic, a more professional approach to the cream, that's why we sort it out there. Here you need to carry the ready-made results of the showdown, why litter

ManyashI'm trying there and trying to understand the cream

The rolls are super !!! Learned to bake it Remained krem ​​to understand and bring

By the way, I bought the same flour and protein in my flour for only 9.4. And I bought another flour where 10.8 grams of protein. It is interesting to try and compare.

[Waist]

Waist, Natasha, are you not offended? I want Manechka to be glad that her rolls are taken apart as a standard

Natasha, tell me, please, did you apply the cream evenly in a thin layer, or were there thickenings like sausages, as I did?