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