A classic dessert of Italian pastry, the VENEZIANE ALLA CREMA are very soft brioches covered with custard and sugar grains.
They are very soft and creamy… IRRESISTIBLE! One leads to another, in fact mine barely had time to finish filming and they disappeared! 😅
‼ ️ TIP: If you want, you can mix them in a planetary mixer, and you can freeze them as soon as they cool down, you will always have them fresh when needed!
⏱ It must rise first about 3 hours or until at least doubled.
Then after giving it the shape they have to double again in volume (about 40 - 50 minutes)
🌡 Bake for about 20-25 minutes 175 ° Static 170 ° Ventilated
📝180 ml Milk (slightly lukewarm)
8-10 g fresh brewer's yeast (4 g dry)
500 g Flour 0
1 tsp Honey
90 g Sugar
2 eggs
100 g Soft butter
Salt (1 pinch)
Vanilla (or grated lemon)
500 g Custard (recipe here 👉 • BRIOCHES IRIS alla CRE... )
Grains of sugar
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29 сен 2024
