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

Preheat the oven to 170C/340F.
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.
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.
Divide obtained batter between mini pie molds.
Pipe the cream on top of each brioche: pipe 4 cream lines crossing each other in the center.
Bake for 30-40 minutes.
Top each brioche with a teaspoon of apricot jam and sprinkle with powdered sugar.

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