Every bite of these flaky brioche pastries filled with a smooth pistachio cream is sheer bliss.<\/p>\n
Serves 8<\/p>\n
– Flour: 300 g
\n– Sugar: 45 g
\n– Salt: 6 g
\n– Fresh baker’s yeast: 15 g
\n– Eggs: 3
\n– Butter: 60 g
\n– 80% Butter: 150 g
\n– Granulated sugar: 65 g
\n– Water: 50 g
\n– Whole egg: 1
\n– Milk: 2 tbsp
\n– Milk: 25 cl
\n– Vanilla extract: 1 tbsp
\n– Egg yolks: 2
\n– Sugar: 50 g
\n– Flour: 30 g
\n– Green pistachio paste: 38 g
\n– Crushed pistachios: 1 tbsp<\/p>\n
Total Time: 24 hours 55 minutes<\/p>\n
– Prep Time: 30 minutes
\n– Cooking Time: 25 minutes<\/p>\n
1. Prepare the Brioche Dough (the Day Before)<\/strong> 2. Prepare the Laminating Butter<\/strong> 3. Laminate the Dough<\/strong> 4. Shape the Brioches<\/strong> 5. Prepare the Pistachio Cream<\/strong> 6. Baking<\/strong> Finishing Touches<\/strong>
\n 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.<\/p>\n
\n Place the butter between two sheets of parchment paper and roll it out into a 15 cm square. Refrigerate it alongside the dough.<\/p>\n
\n 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.<\/p>\n
\n 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.<\/p>\n
\n 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.<\/p>\n
\n Preheat the oven to 180\u00b0C (356\u00b0F). Brush the brioches with a mixture of egg and milk. Bake for 20 to 25 minutes until golden brown.<\/p>\n
\n 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.<\/p>\n\n\n