Brioche with vanilla cream

Brioche

In a stand mixer fitted with the dough hook, combine flour, salt, sugar, whole eggs, egg yolks, invert sugar, milk, and vanilla extract. Mix on low speed for 5 minutes. Add half the butter and the fresh yeast and mix on low speed for 10 minutes, scraping the dough from the bowl every 3 minutes. Finally, add the remaining butter and mix for another 10 minutes. Turn the dough out onto a clean, lightly floured surface. The dough will be very wet. Knead by hand a few times and form into a ball. Transfer the dough, smooth side up, to a large, clean bowl. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours. Use the spatula or dough scraper to turn the dough, smooth side down, onto a lightly floured surface. Form into a ball again. Turn the dough over, place your palms on the sides and fold the dough over itself, turning it as you fold, to form a soft ball with a smooth surface. Transfer the dough, smooth side up, to the bowl. Cover tightly with plastic wrap. At this point, for best flavor, refrigerate the dough overnight.

Egg Wash

Place all ingredients in a bowl and whisk together. Refrigerate until ready to use.

Vanilla Custard (with vanilla beans)

In a saucepan combine milk, cream and vanilla beans. In a bowl mix egg yolks, sugar and modified starch. Bring milk mixture to a gentle boil, stir in egg and sugar mixture, return to saucepan and cook until thick and smooth. Remove from heat, add butter and stir. Pour into sphere mould PX4315 and freeze.

Assembly

Weigh 60 g of brioche dough and form balls with the frozen vanilla cream in the center. Place them in mould FB03. Leave to rise for 2 hours, until doubled in size and very soft, in the sourdough starter at 28°C. Preheat the oven to 170°C. Brush with egg glaze. Bake for 10-12 minutes.