Flower brioche: good and fragrant, ready without butter!

published on 10 May, 2022 at 11:55
INGREDIENTS
For base:
1 egg
1 egg white
50ml (3 tbsp + 2 tsp) oil
60g (1/4 cup) sugar
120ml (1/2 cup) milk
170g (1 cup) flour
8g (1/2 tbsp) baking powder 

For the cream:
170ml (2/3 cup) milk
8g (1/2 tbsp) vanilla sugar 
15g (1 tbsp) sugar
2 egg yolks
12g (1 1/2 tbsp) cornstarch

For decoration:
Powdered sugar
Apricot jam

METHOD
  1. Preheat the oven to 170C/340F.
  2. In a saucepan combine all ingredients for the cream. Mix well and cook stirring constantly for 3-5 minutes or until thickened. Let cool a bit and transfer into a piping bag.
  3. In a bowl whisk an egg, 1 egg white, oil, and sugar. Pour in milk, and add flour and baking powder. Mix to obtain a batter.
  4. Divide obtained batter between mini pie molds.
  5. Pipe the cream on top of each brioche: pipe 4 cream lines crossing each other in the center. 
  6. Bake for 30-40 minutes.
  7. Top each brioche with a teaspoon of apricot jam and sprinkle with powdered sugar.
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