Cocu Boulangerie.
D.R.
What makes COCU Boulangerie's Easter bagel so unique and exquisite?
Which is prepared in the manner of the French country;
It is a soft brioche dough filled with French-style pastry cream, decorated with slivered almonds, almond and hazelnut praline and powdered sugar.
It makes between 6 and 8 servings and here is the recipe.
INGREDIENTS
For the BRIOCHE DOUGH (makes 800 gr):
300 g of 0000 flour
60 cc whole milk
13 g yeast
7 g of salt
140 g of sugar
4 egg yolks
100 gr of butter
For the PASTRY CREAM (makes 600 gr)
400 cc of whole milk
2 egg yolks
1 whole egg
100 g of sugar
50 g of 0000 flour
200 gr of butter
Vanilla
10 g cornstarch
20 g of powdered sugar
90 g slivered almonds
PREPARATION:
For the brioche:
1) Separate the yolks from the whites.
Store cold.
2) Cut the butter into large cubes.
3) In a bowl, mix flour, salt, yeast, sugar, half of the milk and the yolks until the dough is homogeneous.
4) Knead by hand for 10 minutes
5) Add all the very cold butter and knead for 10 minutes
6) Place in a tray, film and leave in the refrigerator for at least 4 hours.
For the pastry cream:
1) Heat the milk.
2) Mix the cornstarch, sugar, whole eggs and yolks.
Add the flour.
3) Add this entire mixture to the hot milk and cook, stirring constantly to prevent it from sticking and burning.
Remove from heat when it boils.
4) Add the butter in pieces and mix.
5) Add vanilla.
For the Easter Rosca:
1) Toast the sliced almonds at 160°C for 10 minutes
2) Ball the brioche dough, let it rise for 10 minutes
3) Make a crown
4) Let rise for 1 hour 30 minutes at room temperature
5) Paint with egg and cook in the oven at 170°C for 25 to 30 minutes
6) Place a little pastry cream and toasted sliced almonds on top of the crown.
Cover with powdered sugar.
The secret tips for a good brioche bagel
It is made only with the yolk of the egg (WITHOUT THE CLEAR)
Butter is added, but VERY COLD
It is made WITHOUT A MOLD: a crown is formed and as it rises and cooks, the center shrinks.
Powdered sugar is placed over the entire surface, apart from the center, which is protected with a glass.
For the pastry cream, it is best to use a FRESH VANILLA POD.
The inside is scraped, everything is placed in the cream and at the end it is filtered to remove the residue.
It depends on budgets, it also works with industrial vanilla extracts.
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