Brioches filled with matcha whipped cream and strawberries {vegan}
Demain c’est mercredi et qui dit mercredi dit jour des enfants ! Bon c’est à moitié vrai pour nous sachant que j’ai 2 enfants sur trois à la maison, mais le mercredi j’aime bien prendre le temps de préparer le goûter avec eux. La semaine dernière, nous avons profité des fraises remontantes pour préparer des brioches fourrées à la chantilly, le truc bien bien régressif ! Et comme j’adore le matcha je me suis dit que marier fraises et matcha serait une bonne idée, et je vous le confirme ça marche du tonnerre !!!
Les brioches sont un peu le goûter parfait,
les enfants adorent et les adultes aussi ! Well, I won’t hide from you that this is the kind of brioche that should not be eaten outdoors., well yes because it drips as much as you want when you bite into it, you see the thing ! For the less adventurous you can easily do without the “lid” of the brioche and eat the whole thing with a spoon. In short, if you still find strawberries, go for it but I'm sure it won't be bad with blackberries too. ! Looking forward to knowing if you liked it !
Brioches filled with matcha whipped cream and strawberries {vegan}
POUR 6-8 BRIOCHETTES
- 350 g T80 flour
- 50 grams of sugar
- 100 g vegetable margarine at room temperature
- 2 tablespoons of soy yogurt
- 125 ml of soy milk
- 1 packet of baker's yeast
- 1 pinch of salt
- 50 g brown sugar
- 500 g strawberries
FOR THE MATCHA CHANTILLY
- 30 cl of special vegetable whipped cream
- 30 g icing sugar
- 5 g de matcha
- For the brioche, put the yeast with 2 teaspoons of lukewarm water and let it sit 10 minutes.
- Put the flour, sugar, salt, yogurt and vegetable milk in the bowl of a food processor fitted with a leaf. Add the yeast, knead then add the margarine and continue kneading 15 minutes to obtain a nice elastic dough.
- Let the dough rest covered in a warm place for 2 hours.
- Degas the dough with your fist.
- Divide the dough into 6 To 8 pieces of dough of the same size and ball them (form balls).
- let rise 30 minutes.
- Preheat the oven to 200°.
- Brown the dough with a little vegetable milk and add the brown sugar.
- Bake 5 minutes, lower to 180° and continue 7 minutes.
- Leave to cool on a rack.
- Prepare the matcha whipped cream, To do this, beat the cream until it becomes whipped, then add the icing sugar and matcha and beat again. 15 second so that the matcha mixes well. Put the mixture in a piping bag.
- Cut the brioches in half then add the whipped cream and cut strawberries inside.
