Weather is starting to warm up, it's about time to enjoy breakfast in the garden. Last weekend was our first morning sitting outside enjoying this delicious small brioches filled with crème pâttisière and dotted with currants. It was the perfect type of breakfast to welcome the perfect Spring morning. Brioche dough was the night before, then assemble and bake the next morning. Picture your family getting up in the morning with eyes half close, but their nose wide open to smell something delicious is baking in the oven.
Recipe adapted from: Paris Boulangerie Pâtisserie
For Brioche Dough:
4 cups (500 g) flour
¼ cup (65 g) sugar
1 tbs + 1 tsp (9 g) dry yeast (I used rapid rise highly active yeast, so I can mix it directly into dry ingredients)
5 large eggs, lightly beaten with fork
1 ½ cups (350 g) unsalted butter, cool
¼ cup (60 ml) water
- Place flour, sugar, and yeast to a mixer bowl, mix briefly with your hand or a spoon. Add water and eggs, knead with dough hook attachment for 5 minutes, or until the dough is smooth and elastic. Turn off the machine. Cover the bowl with plastic, and let rest for 1 to 2 hours until double in volume.
- Place the bowl back in the mixer, attach the dough hook.
- Pound butter lightly just to make it slightly malleable, but still quite cool.
- Turn the mixer on over medium speed, then gradually add butter about 2 tablespoon at a time. Mix until just absorbed, then quickly add another butter. Do not over mix or the dough will become warm.
- Transfer the dough into a clean bowl, cover with plastic, then refrigerate overnight.
For Crème Pâtissière:
2 (500 ml) cup milk
½ cup (100 g) sugar
5 large egg yolks
3 tbs flour
3 tbs cornstarch
1 tsp vanilla
- In a sauce pan boil milk and ¼ cup of sugar over medium heat. Meanwhile in another bowl, beat egg yolks and remaining sugar with handheld mixer until pale and ribbony. Turn the mixer off. Sift in flour and cornstarch over the eggs, then fold with rubber spatula. Slowly and gradually pour hot milk into the egg mixture, keep stirring while you do this. Return the mixture back into sauce pan, bring back to a gentle boil. Stirring constantly while you are continue to cook for another minute. Strain this mixture into a bowl, mix in the vanilla. Lay a piece of plastic directly on the cream to prevent skin formation. Cool completely, then refrigerate until needed up to 2 days.
For Rum-Raisins and Rum Glaze:
½ cup (40 g) dried raisins (I substituted with dried currants)
¼ cup (60 ml) dark rum
- In a small bowl, mix raisin or currants and rum, cover with plastic, and soak for several hours, or overnight. When ready to make the pains, drain the raisins, reserve the rum to make the glaze.
- To make rum glaze: mix reserved rum and ½ cup (70 g) confectioners sugar together until form a paste.
Pains Aux Raisins:
- On a lightly floured counter top, roll out brioche dough into 14 inch (35 cm) square, and ¹⁄₈ inch (⅓ cm) thick.
- Spread the crème pâtissière over the dough, scatter the raisins or currants evenly over the crème. Roll the dough into a jelly roll, slice the roll into pieces about 1 inch (2½ cm) thick.
- Lay the pieces flat on a baking sheet lined with parchment paper, make sure to leave enough space in between so they will not stuck together (about 2 inch/5 cm or more apart). Slightly flatten each piece with palm of your hand. Brush the top of each pain with egg wash. Let rise uncover in a draft free place for 1 hour, or until they are double in volume.
- Preheat oven to 400⁰F (220⁰C).
- Brush each pieces once more with egg wash. Bake for 10 to 15 minutes until golden brown. Remove from the oven, cool on a wire rack. Leave the oven on. When the pains have cooled, brush each pain with rum glaze. Arrange the pains back on a baking sheet, return to the oven and bake for a minute or two, just until the sugar is melts and transparent. Remove the baking sheets immediately. Serve warm or at room temperature.