Vénitiennes





120 gr butter + 25 cl milk + 20 gr baker's yeast + 3 CS sugar + 1 egg 1 pinch of salt + 750 gr flour + 1 egg for gilding


Filling: 1 kg strawberries + 200 gr almond paste + 10 cl milk 50 cl very cold fleurette + icing sugar

* Melt the butter, in the bowl, with the milk for 1½ mins 50° speed 4 and let cool.

* Add the yeast + 1 tbsp of sugar. Leave to rest for 5 mins.

* When the yeast forms small bubbles in the liquid, add rest sugar, egg, salt, flour and knead 3 mn ear. Leave to rest for 30 mins.

* Cut and roll into 8 small balls. Place them on the baking sheet cooking and let the dough rise for 20 minutes at room temperature, covered with a towel.

* Preheat the oven to 190°. Brush each ball with the egg Whole beaten and bake 15 to 20 minutes.

* When cooled, cut off the top of each brioche and set aside.

* With a fork, empty the brioches and mix the crumb, marzipan

and milk. Whip the cream = firm 50sec. at 1 min. speed 2.5.

* Garnish each brioche with the mixture and then with whipped cream. Prick the strawberries around the edge. Arrange the little bread hat previously cut. Sift with icing sugar.



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