Strawberry Bressane

Ingredients

10 servings

• 14.1 g yeast
• 184.9 g T45 flour
• 184.9 g T55 flour
• 70.3 g caster sugar
• 111 g egg
• 50.3 g heavy cream
• 29.6 g orange blossom water
• 70.3 g unsalted butter
• 77.7 g whole milk
• 7 g fine salt
• 40 g egg yolk
• 80 g pearl sugar
• 320 g fresh strawberries
• 8 g dried vanilla bean powder
• 80 g brown sugar
• 380 g 35% cream
• 170 g 30% heavy cream
• 10 g sugar
• 1 vanilla bean

Steps

1. 1

   Shape the brioche dough: pour the flour, salt, sugar and yeast separately into the mixer bowl. Add the eggs, cream, and orange blossom water. Knead until the dough pulls away from the sides.

2. 2

   Add the butter at low speed, add the milk gradually and check the temperature (it should reach 22/23°C). Shape the dough by folding it onto itself, let it rest for 5 minutes, then place it in the refrigerator until the next day.

3. 3

   Assemble: take the dough out of the fridge and divide into 80g portions, round them, then roll out to a 12 cm diameter. Proof at 26°C for about 1h15 in pre-greased 12 cm tart rings.

4. 4

   Remove the rings before brushing with egg wash, sprinkle with brown sugar, pearl sugar, and vanilla powder.

5. 5

   Press 6 strawberry halves (cut lengthwise) into the dough. Bake at 170°C for 12 minutes.

6. 6

   Prepare the whipped cream: beat the 35% cream, thick cream, caster sugar, and vanilla in the mixer bowl. Whip the cream very lightly; it should remain very soft. Serve with the bressane.