FRIJE

Instructions

• 1.   The day before, prepare the brioche dough. Put the flour, salt, powdered sugar, yeast, and eggs in the bowl of a mixer.
• 2.   Mix for about 5 minutes.
• 3.   Add the softened butter and lemon zest.
• 4.   Mix again for 5 minutes.
• 5.   Cover the dough with a cloth and refrigerate overnight.
• 6.   The next day, roll out the dough to about 1.5 cm thick and 20 cm in diameter. Place it in a cake mold.
• 7.   Let the dough rise, covered with a cloth, at room temperature for 2 hours.
• 8.   Prepare the pastry cream.
• 9.   Bring the milk to a boil with the split vanilla bean.
• 10.   Preheat the oven to 180°C (350°F).
• 11.   In a bowl, whisk the egg yolks and powdered sugar until pale.
• 12.   Add the flour, then pour the hot milk over it while whisking vigorously. Mix well.
• 13.   Add 2 tablespoons of orange blossom water and mix.
• 14.   Cook the mixture in a saucepan for 3 minutes, stirring constantly, once it comes to a boil.
• 15.   Once the cream is cooked and thickened, pour it onto a tray, cover it with plastic wrap (to retain moisture), and let it cool quickly.
• 16.   When the brioche has risen after 2 hours, brush it with a beaten egg yolk diluted in a little water and sprinkle with coarse sugar. Bake in a preheated oven at 180°C (350°F) for about 30 minutes.
• 17.   Once the brioche is cooked, remove it from the oven and let it cool, then cut it in half horizontally.
• 18.   Prepare the whipped cream. Put the mixer bowl, whisk, and heavy cream in the freezer for 5 minutes.
• 19.   Whip the cream at medium and steady speed, when it is halfway whipped, add the powdered sugar, increase the speed until the cream is firm. Keep refrigerated.
• 20.   When the pastry cream has cooled, mix it with the whipped cream.
• 21.   Using a piping bag, pipe the cream onto the brioche disc, then close it with the other disc, sprinkle with powdered sugar, and refrigerate until ready to serve.

Nutritional information *