Brioche in orange oil with patisier

Brioche in orange oil with patisier

Category: Bakery products

Ingredients
for orange oil
butter	150 g
orange is large, juicy	1 PC
flavoring	1 tsp
sugar	60 g
for cream patisier
milk	300 ml
sugar	80 g
butter	30 g
corn starch	30 g
yolks without films	3 pcs
vanilla
for the test
milk	150 ml
yeast	10 g
sugar	80 g
eggs	4 things
butter at room temperature	200 g
salt	10 g
sifted flour	500 g

Cooking method

• For these brioches, we need at least one night or even two days. The butter should be infused, and the dough should rest and rise in the refrigerator. Well, we need a cold cream.
• Orange oil:
• Melt 150 g of butter in a saucepan with a thick bottom.
• Add 60 grams of sugar and zest and juice of one orange (good, juicy, large). Orange extract can be added for a stronger aroma. Simmer together over low heat for 5-7 minutes.
• Transfer to a jar / bowl and cool. Then put in the refrigerator for a day, so that it is infused and frozen. The oil will freeze, and at the bottom there will be a liquid such as vegetable oil, I greased the baked goods with it immediately after the oven. I used solid frozen butter in the recipe instead of the usual one.
• I don’t know the shelf life, but I think that the maximum is 10 days. I had 4 days until I got ready and did it.
• Patisier:
• We put 200 ml of milk, vanilla and sugar on the fire. Bring to a boil, stir, but not too much so that only the sugar dissolves
• Meanwhile, in a bowl, whisk together the yolks, starch and 100 ml of milk. We mix thoroughly. Now in a thin stream, stirring constantly, pour in half of the hot mixture. And using the same system, return the mixture to the saucepan and to the fire. Stir all the time, I liked the silicone spatula. Until the first heavy blisters. Remove from heat, add oil, stir. Transfer to a bowl, cover with plastic wrap to adhere to the cream and refrigerate until completely cooled.
• Due to the vanilla and yolks, the color is creamy.
• Now that everything is ready, you can start the test.
• In a mixer with a hook attachment, mix warm milk and yeast. Add eggs (preferably at room temperature). In a separate bowl, mixing dry ingredients and add to egg-milk mixture. When everything is combined, add our butter (if it is not enough, then we supplement the difference with ordinary butter). Knead at medium speed for 4-5 minutes. The dough will be very fluid. Transfer to a bowl, cover with foil and refrigerate. For at least 8 hours, the maximum for me was about 40.
• After the time has elapsed, we take out the dough, grease our hands with odorless vegetable oil, tear off a small piece of dough and knead it to the width of the palm. We put a teaspoon of cream there. We put the ends together and carefully remove from the hand and lower them into the mold (I use disposable aluminum capsules (grease with oil) or insert paper capsules into metal basket molds, if there are silicone molds, then you can use them). Place a small ball of dough on top of the dough. Repeat the process 20 times).
• Now you need to send the dough for proofing. I do it this way: heat the oven for 2-3 minutes, put a glass baking dish with boiling water down. I make sure it's not too hot and put the dough on the baking sheet. After 30 minutes, they increased in volume by 1.5-2 times. Then I empty the oven, heat it up to 170 ℃ with convection and put the brioches greased with an egg and water in the oven for 20-25 minutes.
• When ready, then grease with either 1: 1 sugar syrup, or press, or, in our case, the remains (liquid) from orange oil.
• 
• Pamper yourself and your loved ones!

The dish is designed for

about 20 pcs

Time for preparing:

2 days

Cooking program:

mixer, oven

Note

I love brioche, but only with the filling. The recipe (base) from pastry courses, I found orange oil from Nina Tarasova, and I love the patisier dearly from the day we met.
If you are too lazy to mess around with butter and cream, it will still be very tasty. Sometimes I use nutella or my favorite!
Lemon cream (prona)

Place a small ball of dough on top of the dough

Natasha, I just didn't understand this

[AlenKa]

AlenKa, no photo, we will explain it on our fingers Well, I did not plan to expose this with a recipe
In the form we have a piece of dough with filling. We take another dough piece (the size of a cola cork), make it round and put it on top, like a pompom on a baby hat.
Now it is better ?

Well, I didn't plan to expose it with a recipe

Well, schazzzzz ... don't leave such a tasty treat ..

put on top, like a pompom

Now the mustache is clear ..
Thank you!.

[Vinokurova]

Vinokurova,

[Natasha]

Natasha, but can you make lemon oil like that? I love brioche, but there is no orange in baked goods)

can you make lemon oil like this

Theoretically yes, but practically I will say it tomorrow. I was just about to make it in a lemon version.

[Natasha]

Natasha, I will wait)

[prona]

prona, the recipe sunk into the soul! I also wait and will bake by all means !!

I will definitely make brioches

[Angela]

Angela, Rada-dms, Ljna, try it! It takes much longer to write than to cook. Moreover, the process itself can be broken down into several days. And then, unexpectedly in the morning, serve delicious brioches for breakfast
Butter with lemon turned out. The consistency is the same as orange. I did it with one large lemon, but for a stronger smell, next time I will take the zest from two lemons and juice from one. I plan to use this oil in shortcrust pastry.

Cool !!!

[Natalia]

Natalia, but delicious Thank you for stopping by

I plan to use this oil in shortcrust pastry.

Is there a new recipe?
Natasha, you have recipes like a novel with a sequel !. so it is interesting to read and really want to cook ... I hope that in winter there will be more opportunities to bring your masterpieces to life !.

Namesake, I love brioches, in any form! I will definitely try the recipe. Everything is great! good recipe, and execution, and description. Thank you VERY MUCH!

[AlenKa]

AlenKa, I just substituted lemon oil in the recipe. Nothing to exhibit
Natalia, Thank you! I will be glad if you like it

Nothing to exhibit

Oh yes, okay ... will you write the results in "sweet love"?

I will expose there

[Natasha]

Natasha, and can this oil be frozen? And while I'm going to bake the oranges will not be nearby.

Natasha, interesting brioches and dry yeast or pressed in the recipe? Girls, and what did you bake on?

[Elena]

Elena, can.
Juliana, dry

Thanks for the delicious recipe. it was very interesting to do. But I had adventures, put the dough in the refrigerator and forgot it for two days, then mixed raisins and a little candied fruit, and then I had to go urgently, I ran 24 d in a round shape, put it in the refrigerator, and today I put the oven on. Increased fourfold
In structure, it is similar to cupcakes, and the dough reminded me of a capital cupcake, although I understand that it is yeast. I don’t have enough sugar, but I drink tea without it, and coffee is good. I think if I baked with cream, then it would have been. I will repeat it somehow with him, but even after the refrigerator the dough was smeared.
Thanks again .

[Oksana]

Oksana, thanks for the detailed report! This is really a cupcake.
I don't like brioche without filling, I always miss something.
The dough is very tender, I always grease my hands with odorless oil, then it is very convenient to work.

[prona]

prona, Natasha, I will definitely repeat it with the filling, although mine checked out and said that it resembles a cake ... thanks from my family.

[Oksana]

Oksana, Thank you! Glad the family appreciated

[Natasha]

Natasha, I am with gratitude and report. Especially for the brioche, I made orange oil in advance and baked it today. A little off the recipe. My yeast is fresh and strong, so I took 20g. The dough rose very well. I made another cream (with Philadelphia), and did not bake it with it, but served it separately. Some with cream, some with jam, but I was already delicious! I will definitely make more, already according to the recipe.