GORDON RAMSAY RECIPES

In a saucepan put the milk, the essence of vanilla, the butter and melt on the stove.

In a large bowl mix the flour and sugar and then add the crumbled yeast.
After turning, add the milk with the butter and knead the dough.

Now put the egg and mix everything with a spoon.
Work the dough mixture afterwards when it will not have a smooth consistency.
Add some flour if necessary.

Cover with a clean cloth and let rise for 1 hour or until it doubles in size.
After this time resume the dough and roll it out, rectangular, up to 25 x 45 cm.

In a small bowl add the sugar with the butter.
Then add the cardamom and cinnamon and mix.

Roll out the filling over the entire rectangle.
Fold one side of the latter halfway up and do the same with the other side, overlapping it.

First cut in half and then divide into many strips about 2 cm thick.
Cut each strip in the center, leaving the joined edge.
Then create, with each, some twists.

Now form the brioche by taking the ends of each twist, turn them on the opposite side and close with a knot.

Transfer the brioche on a baking tray lined with parchment paper, cover with a clean cloth and let rise for 30 to 60 minutes.

Put the sandwiches on a baking sheet covered with baking paper, cover with a clean cloth, and leave to rise for 30 minutes to 1 hour.
Cook at 220 ° C for 10 minutes.

Your cardamom brioche are ready to be tasted.

TAGS: Brioche Cardamom Recipe | How to prepare Brioche with cardamom | Brioche with cardamom recipe

Ingredients

500 g flour 0
210 g granulated sugar
200 g butter
120 g of chestnut cream
30 g milk
20 g cocoa powder
16 g flake beer yeast
5 eggs
a pear
salt
powdered sugar

Duration: 13 h 45 min

Level: Middle

Dose: 12-14 pieces

For the brioche recipe stuffed with chestnut sauce, start kneading the flour,
yeast, 60 g of granulated sugar and 5 g of salt with milk and eggs; then add the soft butter and mix it. Divide the dough into two parts (about 440 g each) and add cocoa powder in one of the two. Work the dough again for several minutes. Transfer the dough into two lightly floured containers, cover and let stand overnight in the refrigerator. Flour the work surface and roll the dough to 5 mm thick; using a cutter made from disks (diam 3 cm). Distribute them in the molds, greasing 12-14 round molds (diameter 7 cm) or multiple silicone molds and insert, alternating them, 3 white dough disks and 3 chocolate dough disks, topping them partially as if to form a flower. Let rise in a warm place (28 ° C) for 1 hour and 30 minutes.
Dissolve 150 g of caster sugar in 100 g of water in a small saucepan until you obtain a syrup; let it cool. Bake the brioche at 170 ° C for 18-20 minutes, then brush with the syrup and let it cool. Collect the chestnut cream in a pastry bag. Turn the croissants over and fill them with a tuft of chestnut cream each.
For pear sheets: cut the fruit into thin slices without peeling. Roll them out on a baking sheet covered with baking paper, sprinkle with icing sugar and bake at 160 ° C for 25-30 minutes. Serve with brioche.

Tag: brioche

Cardamom brioche – Recipe Brioche with cardamom – Italian Cuisine

Brioche recipe stuffed with chestnut cream – Italian Cuisine

Ingredients