Vanilla cream brioche

Preparation

• Cakemix

• Weigh all raw materials.

  Briefly mix this all together for 3 minutes on medium speed.

• Crème patissière

• Weigh all raw materials.

  Mix these briefly with a whisk for 2 minutes until smooth.

• Brioche

• Weigh all ingredients for the luxury dough.

  Mix all ingredients for 2 minutes with the food processor on low speed.

  Then knead for another 10 minutes on medium speed.

  Until a supple and smooth dough forms.

  Let the dough rest for 15 minutes under a dry kitchen towel at room temperature.

• Method

• Defrost the puff pastry.

  Roll out the luxury dough into a rectangle approximately 1 cm thick.

  Mix the cake batter together with the crème pâtissière with a spatula until it is whole.

  Coat the dough slice with this mixture and sprinkle with raisins.

  Before rolling up, coat the edge with a beaten egg, so that the closing side remains closed.

  Roll the dough tightly with the longest side from the top downwards, so you get a long roll of filled dough.

  Now cut 3 cm wide cakes from the rolling pin.

  Spray the baking pan with baking spray.

  Cover the cake pan with puff pastry and poke the bottom of the cake pan in the puff pastry several times.

  Place the sliced ​​cakes cut side down in the cake pan.

  Fill the pie pan with these discs, so that they just touch each other.

  Preheat the oven to 200 degrees.

  Let it rise for another 30 minutes under a dry tea towel at room temperature.

  Coat the top with beaten egg.

  Place the baking pan on the baking tray in the middle of the oven.

  Bake at 200 ° C for 25 minutes.

  Let the bread cool down after baking.

• Finishing

• Heat the cover jelly to 40 degrees.

  Brush the top of the bread with this.

  Now heat the fondant glaze to 40 degrees and then add 10% water.

  Cover the top of the bread completely with the icing.