This year, for the Feast of the Kings, I propose a brioche cake, which contains pastry cream. A soft, delicious and greedy recipe!
Who will be the queen or the king of the party?
Prep Time: 20 minutes
Rest Time: 2 h
Baking Time: 20 minutes at 350°F (180°C)
Difficulty: easy
Yield: a cake of about 7.8 inches (20 cm) in diameter
For the brioche cake
For the pastry cream
Prepare the brioche cake: in the bowl of a food processor, combine all the ingredients, avoiding direct contact with the yeast and salt. Mix until you obtain a homogeneous dough, about 10 minutes.
Cover and let rise 1 hour.
After this time, spread directly on a lined baking sheet in a circle of about 7.8 inches (20 cm) in diameter. Cover and let rise again at room temperature for at least 1 hour.
Meanwhile, prepare the pastry cream: in a bowl, combine the egg yolks with the sugar. Whisk until the mixture turns white.
Add flour and whisk well.
Heat milk in a saucepan over low heat. When the milk is warm, add the mixture and the vanilla. Whisk together and bring to a boil. Stop cooking and remove from pan. Let cool, then chill until ready to use.
After this second pause, preheat the oven to 350°F (180°C).
Brush the cake with the egg, then bake for about 20 minutes, until golden brown. Let cool on the baking sheet and then cool completely on a rack.
When the cake is cold, cut it in half with a large bread knife.
Spread the pastry cream on the lower part of the cake, spread well, place the bean, then cover with the second part of the cake.
Place in the refrigerator for a few hours.
Sprinkle with powdered sugar just before serving.
Enjoy without delay!
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