Blueberry Brioche {without milk}

Brioche aux myrtilles {sans lait}

Non ça n’est pas vrai, je ne suis pas accro aux myrtilles… oui parce qu’après les muffins aux myrtilles, vous aurez surement tendance à le croire !!! A vrai dire j’aime quand même beaucoup ça, car ça me rappelle notre voyage de noce au Québec avec Monsieur, nous n’avions pas arrêté d’en manger (les fameux bleuets !). Je ne m’étais jamais trop penchée sur le fait de les cuisiner, mais je me suis dit qu’une brioche aux myrtilles devrait donner un bon résultat. Pour ajouter une touche gourmande et fondante, I added an almond milk pastry cream which gives all its softness to the brioche and allows it to dry less quickly, so you will still have brioche for breakfast, finally if you haven't devoured it all !

If you have never had blueberry brioche then you should definitely try it, but be careful it is highly addictive !!!

Brioche aux myrtilles {sans lait}

Blueberry Brioche {without milk}

2016-05-31 07:12:34

Pour 1 brioche

To print

Ingredients

250 g fresh blueberries
Icing sugar
FOR THE BRIOCHE
300 g T80 flour
125 g vegetable margarine
3 eggs
30 whole cane sugar
1 packet of baker's yeast
1 pinch of salt
FOR THE PASTRY CREAM
3 egg yolks
25 cl of plant-based almond milk
100 g whole sugar
37 g of flour
1/2 vanilla pod

Preparation

Start by making the pastry cream. For that, beat the egg yolks with the sugar in a bowl so that the mixture whitens then add the flour, mix. Put the vegetable milk to heat in a saucepan with the split vanilla pod, bring to the boil then pour the milk over the egg yolks, stir with a whisk. Pour the preparation into the saucepan and return to cook over low heat for 3-5 minutes while whisking until the mixture thickens. Pour the mixture into a container, film in contact then book cool.
Put the yeast with two tablespoons of lukewarm water in a container and let it sit 10 min.
For the brioche, put the flour in a bowl, make a well and add the yeast to the center. Work the dough between your fingers and incorporate the eggs, sugar and salt. Knead the dough and stretch it, then add the margarine. Knead the dough until it comes away from the bowl (you can transfer it to the worktop for more convenience).
Let the dough rise covered under a tea towel for 2 hours.
Roll out the dough into a large rectangle, spread the pastry cream on top and distribute the blueberries.
Roll the dough from the longest side and then cut slices of 4 cm thick and place the slices flat in a round mold.
Preheat the oven to 200°.
let rise 30 minutes.
Bake 30/35 minutes.
Sprinkle with icing sugar once cooled.

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