Brioche Roll with Three Fillings
Baking and Desserts | World cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
10
Description
Brioche Roll with Three Fillings
Ingredients
- Wheat Flour - 7.1 oz
- Butter - 13.4 oz
- Sugar - 9.7 oz
- Salt - 0.1 oz
- Chicken Egg - 1 piece
- Egg white - 10 pieces
- Brioche - ½ piece
- Milk - 17 fl oz
- Starch film - 1.8 oz
- Vanilla Pod - 1 piece
- Orange Syrup - 7.1 oz
Step by Step guide
Step 1
For the crumb topping, place the flour, 100 grams of warm butter, 30 grams of sugar, the egg, and 2 grams of salt in a bowl and mix with a mixer until large crumbs form. Spread them evenly on a baking sheet lined with parchment paper and bake at 356°F for ten minutes.
Step 2
For the buttercream, place 120 grams of sugar in a saucepan, add 50 ml of water, and heat, stirring, until it reaches 248°F. Whip four yolks in a mixer, gradually pouring in the melted sugar. When the mixture becomes homogeneous, add 180 grams of cold butter, cut into cubes, while continuing to whip. Bring the cream to a uniform consistency.
Step 3
For the custard, bring 150 ml of milk with the vanilla pod to a boil in a saucepan, turn off the heat, let it sit for fifteen minutes, and then add the remaining milk. Cool down. In the cold milk, add the sifted mixture of 50 grams of sugar and starch and bring to a boil, stirring continuously. Mix six yolks with 75 grams of sugar, pour in a quarter of the hot milk with starch, and whisk vigorously. Add the remaining milk, bring to 185°F, and then cool by placing the saucepan in a bowl of ice. When the temperature reaches room temperature, whisk in 100 grams of butter, cut into cubes.
Step 4
Cut six thin longitudinal slices from the brioche loaf.
Step 5
Lay out plastic wrap, spread two-thirds of the buttercream on it, and distribute it evenly with a spatula.
Step 6
Place two pieces of brioche tightly next to each other on the cream, and lay the third piece perpendicularly on them. Evenly spread the custard on top, and then place the remaining three pieces of brioche on top—arranged in a staggered manner relative to the first. Spread the orange jam on top.
Step 7
Carefully roll the roll, smoothing from the center to the edges. Wrap it in another layer of plastic wrap and place it in the freezer for ten minutes.
Step 8
Spread the remaining buttercream in a thin layer on a sheet of baking paper. Place the roll, freed from the wrap, on it and roll it into a cylinder again. Place it in the refrigerator for five minutes.
Step 9
Pour the crumb topping onto a sheet of paper, roll the roll in it, and serve.
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