Brioche with squacquerone cream and strawberries


To make these brioches with squacquerone cream and strawberries I put together two recipes: that of Shortcrust pastry flower and that of The Floured Table. And then I added a little Romagna, which never hurts.

When I saw Sara's brioches with strawberries and custard, I was reminded of Kathleen's recipe for filling them with her cream cheese. So I decided to mix the two versions, relying on the first for the brioche dough which you could see from the photos was perfectly leavened and on the idea of ​​a cream cheese for the second but with ingredients made in Italy, or rather, made in Romagna that is, the squacquerone.
I have already prepared desserts with this traditional cheese in the past. Seven years ago (my goodness, how time flies!) one cheesecake with peaches and a few years later one tart which I have made again other times because it is simple, delicious and capable of pleasing everyone. In the introduction that accompanied the tart recipe I also talked about the origins of squacquerone and why it has such a strange and nice name, if you want to know more you can find everything there.

Another interesting note: the replacement of 00 flour with a type 1 flour also produced here in Romagna by a small but very precious local company: Ortica. It is made with Bologna wheat, excellent for leavened doughs and also suitable for those who don't bake as frequently as I do 🙂

But… let's talk about the taste test!?
To say that it has been overcome is an understatement. L'dough it is perfect, balanced and light. There squacquerone cream not very sweet and with a hint of acidity, in addition to the scent of orange blossom which is a dream. The strawberries, well to be honest mine didn't have much flavour, bought at the supermarket you could tell they were picked a little early. If you have the opportunity to use strawberries ripened on the vine and in the sun, the brioches will be sublime. Promise!

Brioches with squacquerone cream and strawberries

For the brioches dough:
180 g of Orticà type 1 flour
180 g of manitoba flour
30 g of granulated sugar
1 pinch of salt
85 ml of whole milk at room temperature
7 g of dehydrated brewer's yeast
3 eggs at room temperature
120 g soft butter

Squacquerone cream:
250 g of squacquerone
60 g of granulated sugar
1 tablespoon orange flower water
1 teaspoon vanilla extract

More:
150 g of strawberries
1 egg for brushing
brown sugar for decoration to taste

For the brioche dough:
Combine the flours, sugar and yeast in the bowl of a stand mixer and mix briefly to combine. Then add the milk and eggs and start kneading with the dough hook at low/medium speed for about 10 minutes or until the mixture is blended. Continue kneading and add the soft butter, 2 cubes at a time, waiting until they are well incorporated before adding others. Knead for a further 10 minutes or until the dough is stringed (you can check this by testing the dough), smooth and elastic. Place it in a bowl, cover with cling film and leave to rise in the fridge overnight.

Take the dough from the refrigerator, weigh it and divide the dough into 10 pieces of equal weight. Give each piece a spherical shape, flatten it slightly, then flatten it with a rolling pin into discs with a diameter of approximately 11-12 cm. Place each disc on the baking tray (it will take 2). Cover with cling film and leave to rise for 1 hour or until the tartlets have swollen.

Squacquerone cream:
Mix the squacquerone with the sugar and flavorings until you obtain a smooth mixture. Transfer it into a piping bag with a round nozzle and 1.5 cm wide or, if you use disposable ones, cut the tip with more or less this diameter. Store in the refrigerator until ready to use.

Wash, dry and cut each strawberry into 4 parts.

Beat the egg to brown the brioches. Gently press the inside of each brioche and fill the cavity with the squacquerone cream. Spread 3-4 pieces of strawberry over the cream. Brush the dough with the beaten egg and sprinkle with sugar to taste. Bake in a preheated oven at 180°C for approximately 20-25 minutes or until the brioche is golden. Remove from the oven and let cool. Serve the brioches warm or at room temperature.


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