Blueberry Brioche {without milk}
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 !!!
- 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
- 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.
Emilie
LadyMilonguera
31.5.16This brioche is totally irresistible. !
Audrey
31.5.16Hmmm but what a marvel!! This brioche looks soft like a cushion!
velvet red
31.5.16I think your blueberry brioche is killer! She is beautiful anyway!
Thank you Emily!
BoopCook
31.5.16OMG !! she looks terrible !!!
Ella
1.6.16This brioche actually looks delicious.: a beautiful combination like the sweetness of the brioche, the deliciousness of pastry cream and the irresistible fruity touch of blueberries.
I take advantage of this little note to salute your work: very nice site, tempting photos and very interesting recipes. Healthy treats, as Marie Chioca would say!
Sandrine / Strawberry & Basil
1.6.16Your brioche literally makes me salivate, I have brunch on Sunday, je pense qu’il se pourrait bien que je la teste…
axelle and her whims
1.6.16Oh, it's so beautiful !
Paris
1.6.16Est-ce qu’elle se conserve bien ?
Emilie
11.11.16Yes No problem !
Coco
3.6.16Mais c’est tellement bon les myrtilles, pourquoi résister ? 😉
Agnes
20.8.16Gorgeous ! It makes you want !!!
Delphine Lenôtre
16.9.16Bonjour,
merci pour cette fabuleuse recette qui me met l’eau à la bouche! est-il possible de la réaliser avec de la levure de boulanger en sachet? If yes, quelle quantité, est-ce que je met le sachet entier?
Emilie
19.9.16Il s’agit bien de levure en sachet dans la recette 😉