lunedì 21 maggio 2012


( This recipe By Nuxia )


For the brioche:
250 g white flour
75 g butter
60 g milk
40 g granulated sugar
25 g yeastan egg and a yolk
vanillin icing 
flour and butter for the pastry board and the mold
For the filling:
250 g milk
200 g fresh chestnuts
100 g cream
granulated sugar
half a bag of vanillin

It is convenient to make this recipe in 2 stages, beginning with the filling. Slit the chestnuts and place them in water for 2 or 3 hours in cold water (discard those that are afloat, they are certainly not good). Then plunge into boiling water, lightly salted, and boil for 20 '. Remove them from water and peel them as by removing the bark and tough skins below. Put them back to cook with the milk and boil for about 25 ', stirring with a wooden spoon. If the milk is not sufficient, unitene other. You will be able to reduce them to a purée with a spoon. In the end, pour in the cream, a tablespoon of sugar, the vanilla and remove from heat. Prepare the dough pastries: mix the flour in a bowl with sugar, a pinch of salt, vanilla, egg and melted the yeast in warm milk. You work all these ingredients until you obtain a homogeneous mixture.Incorporat then the butter, and soft pieces. Knead the dough on a pastry long: it will be very soft and sticky at first but then becomes soft, smooth and elastic. (Hopefully at this stage, you can use a good mixer). Only then will stop working. Cover with a clean cloth and let rest for 30 'at room temperature. Place it on floured pastry board and staccatene off about one quarter, holding the part. Obtained from the rest of a rectangle about 2 cm and a half thick. Lie over the stuffing of chestnuts. Roll the dough on itself, forming a cylinder. Roll it "spiral" and put it in a high-sided mold, buttered, about twice the cake. At the heart of the "spiral", carved a small niche.Form a ball of dough with the fourth held by the recess and press it. Cover with a cloth and let rise in warm place for about 2 hours. Eventually, the mixture should fill the entire mold. Mix the egg yolks with half a tablespoon of water and brush the surface of the brioche with it, pass it in the oven already heated to a temperature of 375°F and cook for about 45 minutes. If the top had to color him too much, protect it with a piece of aluminum foil. Remove from oven let stand for about 5 ', baggy and let cool on a wire rack from brioche pastry. Serve immediately, sprinkled with powdered sugar, brought down by a serve.
Recipe of 2012/02/0

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