Strawberry bressane

Name: Strawberry bressane
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 47 min
Yield: 10 servings
Cuisine: Dessert
Ingredients: 14.1 g yeast; 184.9 g flour T45; 184.9 g flour T55; 70.3 g of sour sugar; 111 g egg; 50.3 g thick cream; 29.6 g orange blossom; 70.3 g of sweet butter; 77.7 g whole milk; 7 g of fine salt; 40 g egg yolk; 80 g grain sugar; 320 g fresh strawberries; 8 g dried vanilla pod powder; 80 g brown sugar; 380 g cream 35%; 170 g thick cream 30%; 10 g sugar; 1 vanilla pods

Total time: 1 h 47
servings: 10 servings
Dish type: Other

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Contains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

20 min

Cook

12 min

Total time

1 h 47

Ingredients

servings

14,1 g 14.1 g yeast
184,9 g 184.9 g flour T45
184,9 g 184.9 g flour T55
70,3 g 70.3 g of sour sugar
111 g 111 g egg
50,3 g 50.3 g thick cream
29,6 g 29.6 g orange blossom
70,3 g 70.3 g of sweet butter
77,7 g 77.7 g whole milk
7 g 7 g of fine salt
40 g 40 g egg yolk
80 g 80 g grain sugar
320 g 320 g fresh strawberries
8 g 8 g dried vanilla pod powder
80 g 80 g brown sugar
380 g 380 g cream 35%
170 g 170 g thick cream 30%
10 g 10 g sugar
1 gousse 1 vanilla pods

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This recipe is broken down into 16 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Shape the brioche dough: pour the flour, salt, sugar and yeast separately into the robot's petrin. Add the eggs as well as the cream and cream of orange blossom. Knead until the walls of the dough are peeled.
2
Add butter at first speed, pool with milk and control the temperature (it must rise to 22/23°C). Shape the dough by folding it on itself, let stand for 5 minutes, then put it in the refrigerator until the next day.
3
Proceed to assembly: remove the stick from the fridge and divide it to 80 g, birch and spread with a roll 12 cm in diameter. Grow at 26°C for about 1h15 in previously greased 12 cm pie circles.
4
Remove the circles before browning, cover with brown sugar, grain sugar and vanilla powder.
5
Thread 6 half strawberries (twined lengthwise) into the dough. Bake at 170°C for 12 minutes.
6
Prepare the beaten cream: beat the cream 35%, thick cream, sweet sugar and vanilla in the drummer's tank. Add the cream very slightly, it must remain very flexible. Serve with the bressane.

Source : marmiton

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