The art of french pastry phần 609

your oven if it doesn’t have a pilot light Fill a medium saucepan halfway with boiling water and place in the cold oven Set the dough in the oven along with the pan of steaming water The hot water will provide heat and humidity This system works very well, as it will also keep the dough away from drafts To check if the dough has risen enough, poke the surface with your finger and see how it bounces back; if the dough still seems very tight and bounces back rapidly the brioche will probably need another 20 to 30 minutes of rising If after you poke it the dough barely bounces back and you can see a slight mark left by your finger, then the brioche has risen enough If your dough has risen in the oven, remove it from the oven Preheat your oven to 350°F/180°C Bake the brioche for 35 to 40 minutes, until golden brown Remove from the oven, unmold right away, and place on a wire rack so that it can cool completely This will take 1 full hour Place the brioche on a cutting board and slice it in half horizontally Remove the top and set it aside Place the pastry cream in a pastry bag fitted with a ½-inch star tip and pipe teardrop shapes all around the edge of the bottom half of the brioche Once the entire border is piped, pipe a second row of teardrops, staggering the drops between the drops in the first row Continue piping circles of teardrops until the entire bottom half of brioche is covered (see photo) Using a serrated knife cut the top ... shapes all around the edge of the bottom half of the brioche Once the entire border is piped, pipe a second row of teardrops, staggering the drops between the drops in the first row Continue piping circles of teardrops... need another 20 to 30 minutes of rising If after you poke it the dough barely bounces back and you can see a slight mark left by your finger, then the brioche has risen enough If your dough has risen in the oven, remove it... This will take 1 full hour Place the brioche on a cutting board and slice it in half horizontally Remove the top and set it aside Place the pastry cream in a pastry bag fitted with a ½-inch star