Swiss brioche cookin or thermomix

Obviously even without cookin or thermomix you can do this except that it will be necessary to work a little more the dough and to warm the milk to dissolve the yeast

INGREDIENTS

For Stuffing

500 g milk

3 eggs

70 g sugar

50 g flour

2 drops vanilla extract

The brioche

200 g milk

25 g baker's yeast or 10 g Bruggeman yeast

80 g butter

500 g flour

1 egg

1 tbsp. coffee muffin salt

80 g sugar

Garnish

150/200 g chocolate peppers

1 egg yolk

>

A little milk

Prepare the stuffing in a first time



ALL IN THE 7 MN/90 DEGREES/SPEED 5 .SUCH 5 SECONDS/SPEED 9

BOOK THE PASTRY CREAM IN A COOKED BOWL OF A FOOD WINE IN FRIGO

PUT MILK + YEAST + BUTTER + SUGAR IN LEPROGRAMER 2MN30 TO 37 DEGREES/SPEED 2.-ADD FLOUR + EGG + SEL.-PROGRAMMING 3 MN SUR-LET MOUNT IN THE SHE, SHE MUST DOUBLE VOLUME AND LIFT CAP.-CALIBRATE THE PASTA IN RECTANGLE AND SPREAD ON HALF WITH THE FARCE WELL "COOL" AND PUT THE CHOCOLATE Pépites OR GRAPE.

THEN FOLD ALL AND CUT PIECES FROM 5CM TO 6CM WIDTH.

- STILL REST 1 HOUR



PLACE THE OVEN AT 180 ° C AND BADIGEONNER YELLOW EGG WITH A LITTLE MILK.



-ENFOUR FOR 20 MIN.

 Swiss brioche cookin or thermomix
Swiss brioche cookin or thermomix
Swiss brioche cookin or thermomix
Swiss brioche cookin or thermomix