Ingredients
-
For the brioche
-
250g flour
-
30g sugar
-
1 sachet of baking yeastwith a splash of warm water
-
165g soft butter
-
3 eggs
-
1 tsp salt
-
For the creme patisserie
-
250ml milk
-
2 egg yolks
-
50g sugar
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20g cornflour
-
1 tsp vanilla
-
1 packet chocolate chips
Directions
A tasty pain pain suisse recipe to enjoy with your whole family.
Ingredients
For the brioche |
|
| 250g flour | |
| 30g sugar | |
| 1 sachet of baking yeast | |
| 165g soft butter | |
| 3 eggs | |
| 1 tsp salt | |
For the creme patisserie |
|
| 250ml milk | |
| 2 egg yolks | |
| 50g sugar | |
| 20g cornflour | |
| 1 tsp vanilla | |
| 1 packet chocolate chips | |
Steps
|
1
|
Put your bread machine on manual mode (30) and put the liquid ingredients into the tin, followed by the rest of the ingredients and putting the butter in last. (Make sure that the salt doesn't make direct contact with the yeast.) Place a dish towel over it and leave it to rise for an hour. Degas the dough and create 15g balls, shaped to be slightly oval (like a milk roll). |
|
2
|
Leave it to rise for another hour. Whisk together the egg and water and brush the rolls. Preheat the oven in Oven mode at 180°C for 10/15 minutes. |
|
3
|
Peel and cut the apple and beetroot. Place the pieces in a casserole along with the gingerbread spices and a splash of water. Cook over a low heat, adding the water as you go. |
|
4
|
To assemble, cut the rolls in half and add the compote, a few slices of blue cheese and walnut pieces. Store in a cool place before enjoying. |
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