Delicious Brioche au Citron von Food with Style, fertig angerichtet
Brioche

Brioche au Citron

Brioche soffici e leggere farcite con una cremosa crema al limone - fresche, delicate ed eleganti.

Condividi
Porzioni
10 panini
Cottura 18 minuti

Ingredienti

  • Per spennellare

Preparazione

  1. 1
    Mescolate la farina con lo zucchero, il lievito e il sale. Unite il latte, l'uovo e il burro e impastate fino a ottenere un impasto liscio (8-10 minuti). Coprite e lasciate lievitare per 60-90 minuti.
  2. 2
    Dividete l'impasto in 10 pezzi (circa 50 g ciascuno), formate delle palline e appiattitele leggermente dando una forma ovale.
  3. 3
    Disponete su una teglia, lasciate lievitare ancora 15-20 minuti, poi spennellate con il tuorlo mescolato al latte.
  4. 4
    Cuocete a 180°C (350°F) per 18-22 minuti, finché saranno dorate. Lasciate raffreddare completamente.
  5. 5
    Per la crema, scaldate il latte. Mescolate il tuorlo con lo zucchero e l'amido di mais, unite il latte caldo e cuocete finché si addensa.
  6. 6
    Incorporate il succo di limone, la scorza e il burro. Coprite con pellicola a contatto e fate raffreddare, poi mescolate fino a renderla liscia.
  7. 7
    Praticate un piccolo foro sul lato di ogni brioche e farcite con la crema al limone.
  8. 8
    Mescolate lo zucchero a velo con il succo di limone fino a ottenere una glassa densa, decorate le brioche con delle righe e spolverizzate leggermente con zucchero a velo. Brioche velluttate con un cuore cremoso al limone e una finitura pulita ed elegante

Video

Brioche au Citron Questions

A slightly tacky dough is normal here, because 40 g of soft butter and a whole egg go into only 250 g of flour. Keep kneading rather than adding flour; the dough should pull away from the bowl and feel smooth and elastic. Add extra flour by the teaspoon only if it is still soupy after the full 10 minutes, since too much flour will cost you the ultra-soft crumb.

You need at least one fresh lemon, because the recipe calls for the zest of a whole lemon and that is where most of the aroma sits. The juice itself can be bottled in a pinch, but the 1-2 tbsp in the cream and the 1½ - 2 tbsp in the glaze taste noticeably brighter when fresh. Since you already have a lemon for the zest, juicing it usually covers both.

Once filled, the buns contain an egg-yolk-and-milk cream, so keep them in the fridge in a covered container rather than at room temperature. Take them out 20-30 minutes before serving so the brioche softens again, as the crumb firms up when chilled. Unfilled baked buns keep better in an airtight container at room temperature.

Yes - the lemon cream is the best make-ahead component, since it has to be covered directly with plastic wrap and cooled completely anyway. Make it a day ahead, refrigerate it, then whisk it smooth before filling. You can also bake the buns in advance and fill and glaze them shortly before serving, which keeps the glaze crisp and the brioche from going soggy.

Lumps usually come from pouring the hot milk into the yolk, sugar and cornstarch mixture too fast - add it gradually while whisking, then cook until thick. A thin cream means it did not cook long enough for the 15 g of cornstarch to set; keep stirring over heat until it visibly thickens. Also stir in the lemon juice, zest and butter at the end, and cover the surface directly with plastic wrap so no skin forms.

delizioso, testato e pronto a ispirare

Esplora oltre 400 Ricette Gustose

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Torta Croissant alle Mandorle

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galette al croissant e mandorle

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Biscotti all'albicocca