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Brioche custard

And after proclaiming winner of the contest we have to celebrate right? This is why being a temptation brioche custard is wonderful and delicious for breakfast and a snack! Making croissants may seem laborious but if you have the bread machine everything is faster and convenient it just put all the ingredients and let rise in work and and you're done! I stuffed my brioche with a delicious custard sprint this well because I have used for the preparation of the custard NatureAir, and because of that can be prepared to have a moment in your cream filling for pies, tarts , cupcakes and more and more practical in single-dose envelopes. So you have no excuse, the pastries are prepared in a second and are also eaten in the second half as they are delightfully delicious!!


brioche with pastry cream (about 12 bioche)
500 gr. manitoba flour Molino Rossetto

2 egg yolks 1 teaspoon salt
100 gr. sugar
70 gr.
250 grams of butter.
milk 1 packet of dried yeast 1 teaspoon of vanilla extract


For the custard
1 bag of custard NatureAir
(Or even leave you my recipe for cream)

Place all the ingredients inside the drum machine program with only bread dough and yeast (of course you can also knead it by hand).
Once the dough is ready to rise for at least 1 hour, we bring it out from the bread machine, and form small balls all the same size and position on a baking sheet covered with parchment paper and let rise again for a couple of hours ..
Nel frattempo prepariamo la crema pasticcera Naturei oppure la crema ve vi riporto di seguito.

CREMA PASTICCERA
2 tuorlo
20 gr. di farina 00
120 gr di zucchero
Scorza grattugiata di un limone
100 cl. di latte

Sbattere i tuorli con lo zucchero. Aggiungere la farina e in seguito la scorza grattugiata di un linone. Mescolare bene per evitare che si formino grumi.
Aggiungere il latte. Cuocere a fuoco vivo per 5 minuti da quando inizia a bollire e lasciatela intiepidire coperta con pellicola per alimenti.
Una volta che le brioche sono lievitate le spennelliamo con del bianco d'uovo sbattuto e inforniamo per 20 minuti a 180°.Quando sono pronte le lasciamo intiepidire e con a pastry bag filled with the cream and a dusting of icing sugar.