Brioche with custard cream!

For the Italian Version click here!!!
Good Morning everyone!!!
Here for you a very easy brioche recipe to start your day with a special breakfast!




BRIOCHE FILLED WITH CUSTARD CREAM

INGREDIENTS:

• 240g very strong flour
• 10g rice flour
• 1 small egg
• 50g soft butter
• 60-80g skimmed milk
• 7g fresh yeast
• 2 tbsp honey
• 2 tbsp sugar
• 1 tsp vanilla bean
• 1 tbsp milk to brush the brioche
• Sugar grains

Custard cream

• 50g flour
• 4 egg yolks
• 500ml skimmed milk
• Zest of 1 lemon 

First of all slightly heat up the milk and dissolve the yeast in it. In the kneading machine bowl place the flours, sugar, honey, lemon zest, vanilla essence and the milk with the yeast and mix with the flat beater. When all combined add the egg. Knead well. Change the flat beater with the dough hook and knead adding the soft butter in cubes in three times. Make sugar is all absorbed before adding the next dose. Knead first at slow speed for about 5 minutes, then increase to medium-high and knead until the dough is soft, smooth and semy-glossy.To see if the dough is ready make a windowpaning test by stretching a piece of dough as thin as possible, until is almost translucent . Cover the dough and let rise until doubled in size.

Prepare the custard: Bring the milk with the lemon zest to the boil. Allow to cool down completely then filter it. 

In a bowl beat egg yolks with the sugar until fluffy and pale, add the sieved flour and milx well.  Add the milk in a thin stream stirring continuously . Transfer cream in a small pan, bring to a gentle boil and cook until thick. Allow custard to cool.

Roll out the brioche dough, spread the top with the cold custard and roll it. 

Pre-heat oven at 180ºC

Slice the dough and place each slice in a oven proof dish ( I used a silicon based cake mould from Pavoni Idea). Allow to rise until doubled in size. Brush the surface with some milk and sprinkle with the sugar grains.

Bake at 180ºC for 20-25 minutes. 

reade more... Résuméabuiyad

Linguine with king prawns!!!

 For the Italian version click here!!!

OMG!!! Has been really long time since I've wrote something on this blog!!! Sorry!!!!!!!! 

I have to say that I haven't been really active even on my Italian blog....not much time for cooking recently. 

I've posted this recipe on the other blog last month...when I was really happy for a small achievement in my life! With some friends we were asked to create a special magazine issue for Carnival. The magazine was published and sold all over Italy! Really proud of my self and m friends!!!

But not more talking...today it's my birthday and I need to get ready to celebrate....so I go straight to the recipe!!! Have a good weekend everyone!!!




LINGUINE WITH KING PRAWNS

INGREDIENTS

Serves 2

• 6 king prawns
• Extra virgin olive oil
• 1 garlic clove
• 1/2 glass dry white wine
• 4 ripe tomatoes
• 190g pasta

Remove the heads and shells from prawns. In a large frying pan cook the heads and shells of prawns with a little olive oil, some garlic and 3 ripe tomatoes cut into pieces. Cook for a few minutes, squeeze  well the heads and tomatoes with a wooden spoon to release all the juices. Add white wine and allow alcohol to evaporate.

Filter the sauce obtained by crushing the shells  and tomatoes. Pour the sauce back to the pan  add a drizzle of olive oil if necessary. Cut the remaining tomato into small cubes and remove all the seeds. Cook the tails of prawns in the sauce with the tomatoes for 2 minutes. Meanwhile, cook the pasta in salted boiling water. Drain pasta al dente and transfer it to the frying pan with a few tablespoons of the cooking water. Toss for 1 minute, until creamy. Serve immediately and enjoy your meal!

reade more... Résuméabuiyad