04/30/2024Brioches and viennoiseries - Bakery - Sweet morning - Breakfasts and brunches
Vegan Swiss Brioche (Egg-Free and Dairy-Free)
Servings
8
Ingredients
Cups
brioche dough
- -all-purpose flour 250 (g)
- -sugar 40 (g)
- -plant-based milk 150 (mL)
- -dehydrated baker's yeast 1 (tbsp)
- -plant-based margarine 40 (g)
pastry cream
- -plant-based milk 150 (mL)
- -vanilla extract 1 (tbsp)
- -sugar 1 (tbsp)
- -cornstarch 2 (tbsp)
- -plant-based margarine 40 (g)
- -chocolate chips 70 (g)
- -icing sugar 1 (tbsp)
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Steps
- Prepare the brioche dough: Warm up the plant-based milk to about the same temperature as a warm bath. Rehydrate the yeast in the warm milk. After a few minutes, a foam should form, indicating that the yeast is active.
- Mix the flour, sugar, milk with the yeast, and melted margarine. Form a ball and knead it lightly. Cover it with a damp cloth, then let it rise for 1.5 hours.
- Prepare the pastry cream: In a saucepan, bring 100 mL of plant-based milk to a boil with the margarine and vanilla. In a mixing bowl, whisk together the sugar, cornstarch, and the remaining 50 mL of milk.
- When the contents of the saucepan are boiling, pour in the other mixture and whisk vigorously. Return to the heat and cook, whisking continuously. The mixture should change in texture, resulting in a thick and cooked pastry cream.
- Flour your work surface and roll out the brioche dough into a rectangle about 25 cm wide and 40 cm long.
- Spread the pastry cream all over the top. Then, sprinkle half of it (lengthwise) with chocolate. Fold the dough over itself so the chocolate is enclosed in the middle. Cut into 8 pieces and place them on a baking sheet lined with parchment paper.
- Bake for 20 minutes at 355°F (180°C). Then, dust with powdered sugar and serve 😍
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Vegan Swiss Brioche (Egg-Free and Dairy-Free)
For: 8 brioche bunsDifficulty: EasyPreparation: 30 minCooking: 20 minRest: 2h00
Ingredients
brioche dough
- -all-purpose flour 250 (g)
- -sugar 40 (g)
- -plant-based milk 150 (mL)
- -dehydrated baker's yeast 1 (tbsp)
- -plant-based margarine 40 (g)
pastry cream
- -plant-based milk 150 (mL)
- -vanilla extract 1 (tbsp)
- -sugar 1 (tbsp)
- -cornstarch 2 (tbsp)
- -plant-based margarine 40 (g)
- -chocolate chips 70 (g)
- -icing sugar 1 (tbsp)
Steps
Steps
- Prepare the brioche dough: Warm up the plant-based milk to about the same temperature as a warm bath. Rehydrate the yeast in the warm milk. After a few minutes, a foam should form, indicating that the yeast is active.
- Mix the flour, sugar, milk with the yeast, and melted margarine. Form a ball and knead it lightly. Cover it with a damp cloth, then let it rise for 1.5 hours.
- Prepare the pastry cream: In a saucepan, bring 100 mL of plant-based milk to a boil with the margarine and vanilla. In a mixing bowl, whisk together the sugar, cornstarch, and the remaining 50 mL of milk.
- When the contents of the saucepan are boiling, pour in the other mixture and whisk vigorously. Return to the heat and cook, whisking continuously. The mixture should change in texture, resulting in a thick and cooked pastry cream.
- Flour your work surface and roll out the brioche dough into a rectangle about 25 cm wide and 40 cm long.
- Spread the pastry cream all over the top. Then, sprinkle half of it (lengthwise) with chocolate. Fold the dough over itself so the chocolate is enclosed in the middle. Cut into 8 pieces and place them on a baking sheet lined with parchment paper.
- Bake for 20 minutes at 355°F (180°C). Then, dust with powdered sugar and serve 😍