9th June 2010: Custard Buns (Pâte Brioche)

Brioche in the making – Didn't I mention in my previous entry that I'm never going to make or consume bread ever again? I admit I'm a culprit to my taste bud - maybe not all breads. Yes, I fell in love with Brioche. First of first is because I get to use my kitchen mixer to hook the dough. Secondly; the dough – was perfecto! It came up perfectly beautiful; kneading it the way I want it to be. One simple dough recipe creates so many different faces.  Simply love it!

Brioche is a French bread with high content of egg and butter therefore it is also considered as a Viennoiserie (baked goodies made from yeast with high content of milk, butter, sugar and whatever that gives it the richness) and did I mention eating it was the fun part? It's so yummy on its own! 

These were the leftovers of my Pate Brioche. Never throw the dough they say! All we need is a little imagination. Hence, with the leftovers and all the De gas moments with the dough. I rolled them into two balls and let to proof for an hour or so. Before baking, i filled my piping bag with pastry cream and top it off with a little almond flakes and icing sugar - viola!!!

There's my breakfast! Heavenly! This morning I woke up with a growling tummy; finished off my custard buns and went back to bed before hell kitchen awaits. I am a slave to my passion. Shrugs.