Brioche intertwined with cream – Italian Cuisine

»Choux pastry mushrooms

First of all, prepare the cream, so as to allow it to cool completely, with plastic wrap in contact: whip the egg yolks with the sugar, add the cornstarch and flavorings and finally the milk.
Cook over medium-low heat, stirring constantly, until it thickens.

Then prepare the dough: add flour, yeast, sugar and milk in a bowl and start working, then also incorporate egg, butter, salt and herbs and knead until you get a homogeneous dough.

Let rise in a warm place for 1-2 hours or until doubled.

Take the dough and roll it out into a rectangular sheet of about 30×40 cm, then divide it with a smooth blade knife, from the long side, into 18 strips of about 2 cm.

Take 2 strips at a time, weave them together, close them in a circle, sealing the edges, then turn one half on itself to create an 8.

Continue like this with the other strips, gradually place your 8 on the baking sheet lined with parchment paper.
let it rise for about half an hour, then stuff the 2 holes of each 8 with a sprig of cream, using a pastry bag.
Finally, bake for about 18-20 minutes until golden brown in a preheated static oven at 180 ° C.

The brioches intertwined with the cream are ready: let them cool completely before moving them from the pan and serving.

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