Strawberry bressane

Ingredients

For 10 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

Method

1. 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. 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. 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. 4.Remove the circles before browning, cover with brown sugar, grain sugar and vanilla powder.
5. 5.Thread 6 half strawberries (twined lengthwise) into the dough. Bake at 170°C for 12 minutes.
6. 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.