Brioche Tea Sandwiches With Vanilla Custard And Rose Petals
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Flour1.25 cups
Bread Flour (plus 2 tablespoons)1 tsp
Salt2 cup
Sugar2 tbsps
Water (warm)4
Eggs1 tbsp
Unsalted Butter3
Organics1 cup
CornstarchDirections:
1
Let cool slightly
2
The day before you plan to make the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook
3
Dissolve the yeast in the water
4
With the mixer running at low speed, add the yeast mixture to the flour mixture
5
Add the eggs and mix well
6
Add the butter and mix at medium speed until smooth, about 10 minutes
7
Transfer to a bowl and cover tightly with plastic wrap
8
Refrigerate overnight
9
The next day, turn the dough out onto a floured work surface
10
Roll dough into a 9 by 13-inch rectangle, about 1/2-inch thick
11
Place on a sheet pan
12
Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours
13
Preheat the oven to 350 degrees
14
Remove the plastic wrap from the brioche dough and sprinkle with the remaining 2 tablespoons sugar
15
Bake until golden brown, 15 to 20 minutes
16
After 10 minutes, rotate the pan to ensure even cooking
17
When baked, immediately remove to a wire rack and let cool to room temperature
18
Vanilla Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat
19
Immediately turn off the heat and set aside to infuse for 10 minutes
20
In a bowl, whisk the egg yolks and sugar until light and fluffy
21
Add the cornstarch and whisk vigorously until no lumps remain
22
Whisk in 1/4 cup of the hot milk mixture until incorporated
23
Whisk in the remaining hot milk mixture, reserving the empty saucepan
24
Pour the mixture through a strainer back into the saucepan
25
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling
26
Remove from the heat and stir in the butter
27
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming
28
Chill at least 2 hours or until ready to serve
29
(The custard can be made up to 48 hours in advance
30
) With a serrated knife, slice the sheet of brioche in half lengthwise
31
Spread the bottom and top generously with custard
32
Place washed and dried rose petals over the custard, covering the surface entirely
33
Place the top brioche on and press lightly
34
With a serrated knife, cut into finger sandwiches, discarding the edges