Venetian blinds with cream

These soft brioches are my father's favorite. At least that's what my mother told me, who continues to have breakfast with him at the bar on Saturday mornings. I don't remember ever seeing him bite into a croissant or brioche at the bar. I've seen him drink hot coffees in a nanosecond, yes, but never eat anything. In fact my father is not a “glutton” but what could be defined as a “critical taster”. For him there is always something that can be improved, changed or eliminated. Except with my kitchen. Whatever I prepare for him is delicious, even equal to the cuisine of my legendary and unsurpassed grandmothers… paternal love can do this too ๐Ÿ™‚

This is why when I saw the Venetian blinds with cream at Patrizia's I couldn't help but save the recipe immediately, thinking of him. And as I imagined the recipe is perfect. I changed almost nothing (except for the yeast). The result was 17 brioches which I naturally shared with the official recipient who appreciated it very much ๐Ÿ˜‰ I made only one mistake: I didn't cut the center of the Venetian blinds enough and consequently the quantity of cream I inserted was small compared to the 'original. Not bad, we ate the one left in the piping bag separately!

I leave you Patrizia's recipe, practically as it is, as I said above I only changed something due to the yeast I used (organic and dehydrated). I forgot… the cup you see in the photo is a gift from Ramina's girls, delicious right?! Have a good start of the week everyone!

cream venetian blinds

  • 250 g of manitoba flour
  • 250 g of 00 flour
  • 50 g of sugar
  • 80 g of melted butter
  • 2 whole eggs + one yolk
  • 120 ml of warm milk + 2 tablespoons
  • the grated peel of an organic lemon
  • a pinch of salt
  • 8 g of freeze-dried brewer's yeast
  • granulated sugar and icing sugar to taste

For the custard:

  • 2 egg yolks
  • 250 g of milk
  • 60 g of sugar
  • 30 g of flour
  • 1/2 vanilla pod

Place the sifted flours, the sugar, the yeast (previously dissolved in 50 g of warm water and left to rest for 10 minutes), a pinch of salt, the lemon peel, the previously melted butter, the whole eggs and operate the machine at speed. minimal with the hook whisk. Slowly add the warm milk, continuing to knead at minimum speed, then continue at speed. 2 for at least 8/10 minutes (if you don't have a planetary mixer, knead everything by hand and work the dough vigorously for about 15 minutes). When the dough is nice and shiny and elastic, let it rise directly in the basket for about 2 hours or until it has doubled in volume. While the dough rises, prepare the custard as usual (first whisk the egg yolks and sugar, add the flour then the boiling milk and put everything back on the heat for 2/3 minutes) and leave it to cool in a bowl. Once the leavening time has passed, take the dough, deflate it on a work surface and with the help of a tarot cut it into 15/16 pieces and form balls about the size of a tangerine. Arrange them on two baking trays lined with baking paper, taking care to space them well apart. Always leave to rise in the oven for another 30 minutes, after which brush the surface of the brioche with the egg yolk + 2 tablespoons of milk. With scissors, make a cross cut (2 cm deep) on the end and, with the help of a piping bag, fill with the cream. Finally, distribute the granulated sugar on the surface and bake at 180ยฐ (oven already hot) for about 20/25 minutes or until they have taken on a nice colour.


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