Saturday, March 5, 2016

Brioche with candied fruits

Brioche patissière aux fruit confits is the title of the recipe from my last issue of Gourmand.

Brioche patissière aux fruit confits

I am cooking with friends today again and since this is a not so sweet dessert, it is possible to serve it with some sort of strong cheese and mustard. My friend does not like sweet desserts, so it is always cheese I serve for her. This combination goes with my sweet tooth and her longing for cheese.

We went through a lot of work for a piece of Brioche to serve with different cheeses
recipe for the brioche :
6 eggs
250 g butter
30 g milk powder+ 2 tbsp
500 g flour
50 g sugar
20 g fresh yeast
10 g salt

Mix the flour, milk powder, salt and sugar. Add the yeast and the beaten eggs and bring it together so you have a smooth dough. Cut up the butter is small pieces and get it into the dough one after the other. Knead the dough and let it rest for 1 hour at room temperature.


recipe for the cream patissière:
120 g curd
3 egg yolk
120 g candied fruits
50 g milk powder
50 g sugar
25 g flour
15 g vanilla sugar
3 tbsp rum

In a bowl mix both sugars, 30 g of the milk powder and flour. Add 250 ml cold water.
Get the egg yolks in and get it onto the stove and bring it to a short boil. Add the curd and the other 20 g of milk powder, the candied fruits soaked in the rum.
It is a very sticky and buttery dough, let it rest  for 1 hour.

Best to prepare this when you have some help, sometimes you are in need of 4 hands.


Heat up the oven to 180 C.
On a very good floured surface roll out the dough and cut it up into 8 same size pieces. Pat each into 5 cm wide strips and pour some cream pat on top. Roll them up.

Use a loose bottom 24 cm baking dish or a "Genoise"dish , buttered. Place the pieces into the form and let it rest for  an other 20 minutes. Use a mix with 1 tbsp water and 2 tbsp milk powder  and with a brush get it on top of the rolls.

Bake for 20 minutes Let it cool down a bit before serving it. It goes wonderful with strong cheese and a dash of pear mustard.


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