Autumn rolled brioche {without milk}
L’automne est bel est bien installé et les pommes et les poires sont désormais bien présentes sur étals, l’automne est aussi pour moi la saison de la Chestnut cream, faite maison ou non c’est un vrai plaisir régressif. J’avais acheté un kilo de crème de marron (oui oui un kilo !!!) pour faire les différents gâteaux d’anniversaire de Mini-Mademoiselle (école, goûter avec les copains, maison…) et il m’en restait encore un peu, c’est comme ça que m’est venue l’idée de cette brioche roulée. Des poires, des pommes et de la crème de marrons, it’s the winning hat-trick of this rolled brioche, which therefore remains very soft even the next day thanks to its filling. So you don't even have any more excuses to devour everything the same day (“but yes, let’s see darling, she will be less good tomorrow ! »), except maybe it's too good !
So yes it’s a little less healthy than the chia pudding from the beginning of the week but it has the merit of curing autumn depression syndrome !
- 250 g chestnut cream
- 1 pear
- 2 apples
- 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 brioche, put the yeast with two tablespoons of lukewarm water in a container and let it sit 10 min.
- 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.
- Cut the pear and apples into cubes then cook them covered 5 minutes in a saucepan with 1 tablespoon of water.
- Roll out the dough into a large rectangle, spread the chestnut cream on top and distribute the fruit.
- Roll the dough from the longest side and then cut slices of 4 cm thick and place the slices flat in a round mold.
- let rise 30 minutes.
- Preheat the oven to 200°.
- Brush with vegetable milk and sprinkle with cane sugar.
- Bake 30/35 minutes.
Emilie
LadyMilonguera
27.10.16Your brioche is really very beautiful. !
Kempf tiffany
27.10.16It looks really good to me, pure killing ! *-*
Audrey
27.10.16But what a marvel this brioche, with chestnut cream it must have been a real treat! And the photo of the pears is just crazy (well all the others too in fact)!
Cecilecooks
27.10.16Wow wow wowwww ! This recipe just looks exceptional. I would die for a piece of this rolled brioche. But really !
I would just replace the chestnut cream with chocolate-hazelnut cream.. But with this pear, I absolutely have to try it.
Little Rega
27.10.16Hello !
An autumn brioche, it's a very good idea. And she looks great !
Thank you for this recipe 🙂
Royal Chill
28.10.16Ohlala, you're tempting me too much, all that chestnut cream in it <3 And the photos are great !
Malvina
7.10.17Bonjour, this brioche really tempted me but after my two hours of rest, the dough is still too sticky and soft and impossible to roll… are the proportions correct?? thank you very much in advance for your response
Emilie
11.10.17Hello Malvina,
for margarine brioches it is very important to use margarine at 80% of fat (the equivalent of butter) otherwise there is too much water in the dough. It is only found in organic rapunzel stores.. Don't hesitate to add flour if ever !