The art of french pastry phần 604

Brioche Equipment for Pastry Cream KitchenAid or stand mixer fitted with the whisk attachment 1 large mixing bowl Plastic wrap One 9-inch round cake pan, preferably silicone 1 chef’s knife 1 rolling pin 1 small saucepan 1 high-heat rubber spatula or wooden spatula 1 digital thermometer 1 small offset spatula 1 wire rack 1 serrated knife 1 pastry bag fitted with a ½-inch star piping tip >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS The ingredients in this pastry are simple, but once you are comfortable with the recipe you can try some variations You could use “sugar in the raw” (also called turbinado sugar) instead of granulated sugar or you could use a mix of half brown sugar and half granulated You can substitute other types of honey for the clover honey, which has a lovely neutral flavor; just don’t use chestnut honey, as its flavor is too strong You can also play around with different nuts, but make sure to chop them small so that they bake fully The topping mixture is cooked to 222°F/105°C before it is spread on the raw brioche dough Just melting the mixture and omitting to precook it ... INGREDIENTS The ingredients in this pastry are simple, but once you are comfortable with the recipe you can try some variations You could use “sugar in the raw” (also called turbinado sugar) instead of. .. different nuts, but make sure to chop them small so that they bake fully The topping mixture is cooked to 222°F/105°C before it is spread on the raw brioche dough Just melting the mixture and omitting to precook it... sugar) instead of granulated sugar or you could use a mix of half brown sugar and half granulated You can substitute other types of honey for the clover honey, which has a lovely neutral flavor; just don’t