During my “boulangerie” study at Le Cordon Bleu, we always kept thinking how to create something new based on what we learn from our French chef. It could some good filling for brioche. Actually we did once in the class with…pearl sugar! It was just OK! Today I tried a brioche filled with lemon custard for the very first time. And it amazed me as it tastes very good! The superb-light texture of the bread with the lemon custard, simply irresistible !
Step 1 Preparation for brioche dough
- Bread flour 500 gr.
- Egg 6 pcs
- Dry yeast 7 gr.
- Sugar 60 gr.
- Salt 10 gr.
- Butter 250 gr.
- Vanilla extract 10 ml.
- Lemon zest 10-20 gr.
Kneading all together for about 25′ until the dough stops sticking to the bowl. Keep in the fridge over night.
Step 2 Preparation for lemon custard
- Lemon juice 150 ml
- Lemon zest 2 lemons
- Caster sugar 120 – 150 gr.
- Butter 110 gr.
- Eggs 3 eggs.
Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water (bain-marie), stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard. Freeze it in the mold, round shape, until next day use.
Step 3 Montage
Take out the dough and the lemon custard from the fridge. Divide the dough into two parts: 6 pieces of 50-60 gr. (depends on how large the ring we use) and second part of 20-30 gr.
Make a ball with the bigger dough portion, then put the frozen custard of the round shape in the center. Carefully seal the dough, entirely cover the filling inside. Then roll out the smaller portion of the dough on a floured surface, then cover the bigger portion of the dough already filled with the lemon custard, seal it carefully. Please be careful that the two seals should be in the opposite sides, so the filling will be right in the center. Place the dough in a buttered ring of either Ø 10 cm or 12cm. Do the egg wash and let’s the dough to rest for at least two hours.
Step 4 Baking
Do the second egg wash then bake at 170°C then lower to 150°C for about 20 minutes.