Custard hand pies: simple and soft brioches for enjoy your break!
published on 25 May, 2021 at 13:53
So fluffy and easy to make, here's the recipe step by step:
INGREDIENTS
INGREDIENTS
Pastry cream:
4 egg yolks
90g (1/2 cup) caster sugar
36g (1/4 cup) flour
300ml (1 cup + 1/4 cup) milk
90g (1/2 cup) caster sugar
36g (1/4 cup) flour
300ml (1 cup + 1/4 cup) milk
Dough:
300g (2 cups) flour
5g (1/2 tsp) salt
60g (1/3 cup) sugar
7g (1 1/2 tsp) dry yeast
6g (1 tbsp) milk powder
160ml (1/2 cup + 2 tbsp) milk
1 egg yolk
40g (3 tbsp) unsalted butter
300g (2 cups) flour
5g (1/2 tsp) salt
60g (1/3 cup) sugar
7g (1 1/2 tsp) dry yeast
6g (1 tbsp) milk powder
160ml (1/2 cup + 2 tbsp) milk
1 egg yolk
40g (3 tbsp) unsalted butter
Filling:
Chocolate chips
METHOD
- In a bowl add flour, sugar, salt, yeast, milk powder, milk, egg and combine well with a mixer.
- Add the butter and mix again until the dough is created and set aside for 60 minutes.
- In a second bowl add egg yolks, sugar, sift the flour and mix all together.
- Warm the milk over medium heat, add to the egg mixture and combine all together. Transfer the mixture to the cream bag.
Cut the dough into 9 pieces and create small balls. Cover with pan and leave it for 20 minutes. - Roll out the ball and fill it with cream and chocolate chips. Cut with the scissors from one side.
- Transfer to the pan and leave it for 60 minutes.
- Smear with the egg and bake at 200°C (374f) for 16-18 minutes.
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