Brioche "Peaches Prato"
112 240 минут 15 порции
It cakes under the name "Peach" came the Italian town of Prato in the 19th century. The skilled bakers of the time made them from "old" bread dough, decorating with cherry. Over time, these cute buns completely disappeared from the local bakeries, but thanks to the professionalism of contemporary pastry chefs, such as Paolo Sabetti, pastries "Peaches" was resumed, and at this time they decorate confectionery Prato.
Ingredients for Brioche "Peaches Prato"
- Flour - 400 g
- Butter - 75 g
- Sugar - 30 g
- Salt - 1/2 tsp.
- Milk - 50 ml
- Chicken egg - 4 PCs
- Yeast - 2/3 tsp.
- Milk - 200 ml
- Corn starch - 2 tbsp
- Yolk egg - 2 PCs
- Liqueur - 40 ml
- Sugar - 80 g
- Butter - 100 g
- Vanilla - 1 g
- Water - 150 ml
- Jam - 300 g
- Liqueur - 60 ml
- Spices - 1/2 tsp.
Step by step instruction of cooking Brioche "Peaches Prato"
For brioches. Yeast TM SAF-moment to dissolve in warm milk.
Add sugar, salt, eggs and sifted flour.
At the end add the soft butter and knead the dough well. *The dough will be sticky, so knead it requires at least 10-15 minutes.
The dough becomes homogeneous and smooth, but still slightly sticky. Lay the dough in the bowl and cover with film. Leave to ferment for 1.5 hours. The dough will increase three to four times.
The finished dough divided into pieces not more than 23 - 25 g. Be patient and use a kitchen scale for cutting test. And hands brush with oil, because the dough is slightly sticky.
The pieces of dough roll into balls and lay them on a baking sheet, covered with baking paper.
After 10 minutes of the billet should flatten. When they rise again, flatten again, more strongly. Give up the billet for the third time, closing their film, to not zavetrilos.
*These manipulations are necessary to give the finished product a hemispherical shape.
Bake the brioches in preheated oven to 180 deg., 20 minutes, until Golden brown.
Measure out 200 ml of pure raspberry syrup, combine it with water. Add a pinch of ground anise, cinnamon, cloves and vanilla. Bring the syrup to a boil, drain and cool. Add in the prepared spicy syrup raspberry liqueur.
*For the raspberry syrup I used jam, strain it through a fine sieve.
For the custard liqueur "Limoncello" in the bowl to combine 150 ml of milk, liqueur and sugar. Put on fire and bring to boil. In another bowl combine 50 ml of milk, yolks, vanilla and cornstarch, beat with a mixer. Pour the starch portion in hot milk syrup, quickly stirring with a spoon to avoid lumps.
Soft butter to drive to a magnificent state. Add to it completely (!) the cooled custard and good to drive.
Candied orange in syrup can be cooked according to this recipe: http://www.povarenok .ru/recipes/show/966 24/
Remove the candied peel from the syrup and slice on the angle into thin strips.
Collect peaches. At the bottom of the brioche to make an incision cross. Gently with your fingers push the notched bottom inside brioche.
To impregnate the workpiece spicy raspberry syrup, 2 tsp into each brioche.
In a saucer, pour the sugar, Cornett to fill with cream. Fill halves with cream and a brioche.
Connect pairs of brioche, dipped in fine sugar and garnish with strip of candied orange.
Remove the peaches in the cold for a couple of hours. Nice!