Description
A classic French brioche cake filled with a rich vanilla cream, perfect for celebrations.
Ingredients
Scale
- 350g all-purpose flour
- 7g active dry yeast
- 50g granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 100ml milk, lukewarm
- 75g unsalted butter, softened
- 1 egg yolk, beaten (for egg wash)
- 1 tablespoon pearl sugar (optional)
- For the Cream:
- 500ml whole milk
- 4 large egg yolks
- 100g granulated sugar
- 50g cornstarch
- 1 teaspoon vanilla extract
- 50g unsalted butter, cold and cubed
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt.
- Add eggs and milk. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Gradually add softened butter, kneading until fully incorporated.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper.
- Cover and let rise for another 30-45 minutes.
- Preheat oven to 190°C (375°F).
- Brush the top of the dough with the beaten egg yolk and sprinkle with pearl sugar if using.
- Bake for 20-25 minutes, or until golden brown. Let cool completely.
- For the cream: Heat milk in a saucepan until simmering.
- In a separate bowl, whisk egg yolks and sugar until pale.
- Whisk in cornstarch until smooth.
- Gradually temper the egg mixture by whisking in some hot milk.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, stirring constantly, until the cream thickens.
- Remove from heat, stir in vanilla extract and cold butter until smooth.
- Cover the surface of the cream with plastic wrap to prevent a skin from forming. Let cool completely.
- Slice the cooled brioche horizontally.
- Fill the brioche generously with the vanilla cream.
- Serve immediately.
Notes
- Ensure all ingredients for the brioche are at room temperature.
- Do not overmix the dough.
- The cream should be smooth and free of lumps.
- Chill the cake before serving for best results.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Cream Preparation
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Tarte Tropézienne, French brioche, vanilla cream cake, Christmas dessert, classic cake, celebration cake