Ultra-Decadent Layered Brioche with Pistachio Cream
Every bite of these flaky brioche pastries filled with a smooth pistachio cream is sheer bliss.
Ingredients
Serves 8
– Flour: 300 g
– Sugar: 45 g
– Salt: 6 g
– Fresh baker’s yeast: 15 g
– Eggs: 3
– Butter: 60 g
– 80% Butter: 150 g
– Granulated sugar: 65 g
– Water: 50 g
– Whole egg: 1
– Milk: 2 tbsp
– Milk: 25 cl
– Vanilla extract: 1 tbsp
– Egg yolks: 2
– Sugar: 50 g
– Flour: 30 g
– Green pistachio paste: 38 g
– Crushed pistachios: 1 tbsp
Preparation
Total Time: 24 hours 55 minutes
– Prep Time: 30 minutes
– Cooking Time: 25 minutes
Steps
1. Prepare the Brioche Dough (the Day Before)
In a mixer with a dough hook attachment, combine flour, sugar, salt, crumbled fresh yeast, eggs, water, and butter. Knead for about 5 minutes until the dough is smooth. Form it into a ball, wrap in plastic, and refrigerate overnight.
2. Prepare the Laminating Butter
Place the butter between two sheets of parchment paper and roll it out into a 15 cm square. Refrigerate it alongside the dough.
3. Laminate the Dough
Roll out the dough into a rectangle. Place the butter in the center and fold the dough over to encase it. Roll the dough into a length, fold the edges to the center, then turn the dough a quarter turn. Chill for 10 minutes. Repeat the folding process once more.
4. Shape the Brioches
Roll the dough out into a 20 x 30 cm rectangle. Cut into 4 long strips. Stack them two by two and fold them like an accordion. Place in a buttered mold and let rise for 3 hours at room temperature.
5. Prepare the Pistachio Cream
Heat the milk with vanilla. Whisk the egg yolks with sugar, then mix in the flour. Gradually pour the hot milk over the mixture while whisking, then return to low heat until it thickens. Cool down, then blend in the pistachio paste. Keep chilled.
6. Baking
Preheat the oven to 180°C (356°F). Brush the brioches with a mixture of egg and milk. Bake for 20 to 25 minutes until golden brown.
Finishing Touches
Prepare a syrup by boiling 65 g of sugar with 50 g of water for a few seconds. Brush the hot brioches with this syrup. Once cooled, fill them with pistachio cream using a piping bag. Sprinkle with crushed pistachios before serving.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.